Slow Roasted Leg of Lamb


A leg of lamb is easy to cook, and this recipe ensures it is melt in the mouth tender.


2.25kg leg or shoulder of lamb, bone-in

A whole head of garlic sliced horizontally

2 rosemary sprigs

1.5tbsp olive oil

1 quartered unpeeled onion

500ml water

750ml beef stock


250ml water

50g flour


  1. Preheat oven to 170°C and place rosemary, garlic and onion on a roasting pan. Put the lamb leg into the pan, on top of the garlic and onion and season generously with salt and pepper, rubbing it in.
  2. Drizzle lamb with olive oil and pour water and broth around it. Cover with foil, place in the oven, and roast for four and a half hours.
  3. Remove foil, and return lamb uncovered for another 45 minutes until brown.
  4. Skim off some of the fat in the pan and heat remaining liquid over medium-high heat to make the gravy. Add flour and whisk in, gradually adding the water until it is a good consistency. Season with salt and pepper, strain and serve with the lamb.