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–+ servings
lamb leg roast recipe

Slow Roast Lamb Leg

Miranda | My Anosmic Kitchen
A wonderfully simple slow roast lamb leg that you will love and make repeatedly because it's dependable and such a show stopper at your table! This lamb weighs
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 4 hours 30 minutes

Ingredients
  

  • 2 kg kg leg of lamb bone in
  • 3 tbsps. olive oil as needed
  • lamb seasoning dry rub - Smell and Taste
  • 3 cups beef stock low sodium You can also use water.
  • 2 cups water

Instructions
 

  • Heat the oven to 160/170 degrees Celsius.
  • Season the well thawed at room temperature lamb with lamb spice and olive oil. Season it all round - top and bottom.
  • Place a rack on the oven tray (if it doesn't come with one) See notes below
  • Pour the water and stock into the pan.
  • Place the roast over the rack. If it's touching/sitting in the liquid a little it's fine.
  • Cover the whole tray (and roast) with foil and roast for 3 to 4 hours or until an instant read thermometer reaches 65°C (145F) to 70-75°C (160-165F) a medium to medium well result.
  • Remove the roast from the oven, take off the foil and return the roast to the oven. Turn the heat up to 180°C and let it roast for 15 minutes or until the top is a nice golden brown. Make sure the tray is not too high up, you want an even golden brown on top.
  • Take the roast out, use a spoon to baste it with the liquid pan juices. Place the leg of lamb roast on a platter to rest for 30 minutes while covered in foil.
  • Slice or fork and serve with the pan juices.

Notes

Recipe Notes

Cooking time for the weights used here
Leg of lamb 1.7kg to 2.2kg respectively roasted for a time of 30 minutes difference. 
1.7 kg roasted for 3.5 hours with a resting time of 30 minutes. 
2.2 kg roasted for 4 hours with a resting time of 20 minutes. 
Resting Time
Resting time should be a minimum of 20 minutes with 30 minutes being the ideal. 
Amount of liquid used
This recipe used 4 cups in the smaller roast and 5 cups of liquid in the larger roast. The result was weaker pan juices in the larger roast as opposed to the slightly thicker pan juices in the smaller roast.  Not significantly thinner or thicker but to consider if you're not turning the pan juices into a gravy. 
The family may (if like mine) not notice any difference in the pan juices because the lamb is so tender it barely needs anything and the pan juices are always full of flavor! 
If you're rather a lamb shoulder recipe try this one Slow Roast Lamb Shoulder With Potatoes
Served best with;
 

Nutrition

Calories: 439kcalCarbohydrates: 1gProtein: 60gFat: 20gSaturated Fat: 6gCholesterol: 181mgSodium: 338mgSugar: 1g
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