Slow Roast Leg of Lamb

July 5, 2023

This slow roast leg of lamb is succulent, tender, and juicy. It is slow roasted to perfection with a simple blend of Mediterranean aromatics. If you are a lamb lover, you must try this recipe! This leg of lamb recipe is bound to elevate your dining experience to new heights, leaving you craving for more.

I am a huge fan of lamb, especially the Greek-style slow roasted lamb cuts that are tender and melt in your mouth. Using a slow roasted technique, this leg of lamb produces an aroma that fills the air as the flavors meld together. The aroma fills the air as the flavors meld together, creating a symphony in the kitchen and in your mouth!

INGREDIENTS & SUBSTITUTIONS


โญ๏ธ LAMB LEG – Boneless or bone-in will work the same. Substitute for lamb shoulder if desired. These are the two most tender cuts of lamb that will do well using a slow roast method.

โญ๏ธ TALLOW – Any neutral high smoke point oil will work. I do not recommend butter as butter will burn.

โญ๏ธ BEEF STOCK – Used as the braising liquid, which you can substitute for any other broth or water.

โญ๏ธ ROSEMARY – Fresh or dry will work well here. Rosemary is a fantastic herb to pair with lamb and brings out the Mediterranean flavours we are working to achieve.

โญ๏ธ GARLIC & ONION – Used as aromatics which provide great flavour to the lamb, also doubles up as a surface for the lamb so that it is elevated, allowing for even cooking.

โญ๏ธ SALT & PEPPER – Season to taste.

COOKING TEMPERATURES & TIMES


WEIGHT OF LAMBCOOKING TIME
3 pounds2.75-3 hours
3.5 pounds3 hours
4 pounds3.25 hours
4.5 pounds 3.5 hours
5 pounds 4 hours

Note that this low and slow cooking technique means that the lamb will be fully cooked. A meat thermometer is not necessary. You do not need to worry about the meat drying out as long as you are using a tender cut like leg of lamb or shoulder.

TIPS AND TRICK FOR SUCCESS


TIP #1: Ensure that the leg of lamb is slightly elevated, either sitting on top of the garlic/onion, or on a roasting rack. This allows for air penetration throughout the lamb, more even cooking, and a more tender meat.

TIP #2: For the most tender slow roast leg of lamb, make sure the meat is completely sealed and sealed well with aluminum foil. Preventing any moisture from escaping the process allows the meat to cook low and slow in its own heat and flavours.

TIP #3: If your leg of lamb is not pre-twined, use kitchen twine to tie the roast. This allows for even cooking and prevents the meat to fall apart (and have certain parts dry out), while cooking.

TIP #4: Do not chop the onion and garlic too small – they will reduce in size during the slow roasting process and if they are too small to begin with, they will melt into nothing!

HOW TO MAKE SLOW ROAST LEG OF LAMB

STEP 1: Clean and marinate leg of lamb.


The rosemary oil rub produces a rich flavour that complements the lamb very well.

STEP 2: Prepare aromatics.


Aim for large pieces. Remember that the garlic and onion will. also cook down in the oven.

STEP 3: Lay down garlic, onion, and meat in the roasting tray.


Since we are preparing a slow roast, place the meat directly on top of the garlic and onion. In other words, we want to “prop up” the meat with the garlic and onion.

STEP 4: Add beef stock to the pan.


STEP 5: Roast in the oven, covered.


STEP 6: Remove from oven and continue to roast, uncovered, until meat reaches desired color.


STEP 7: Let rest, carve and serve.


DIET MODIFICATIONS


๐Ÿฅ‘ KETO

This recipe is keto-friendly and does not require any modifications. Feel free to pair with any low carb vegetables or a tzatziki sauce to your liking.

๐Ÿฅ‘ ๐Ÿฅฉ KETOVORE

This recipe is ketovore friendly and does not require any modifications.

๐Ÿฅฉ CARNIVORE

For strict carnivore, omit the fresh garlic and onion. You will need to use a small roasting rack to ensure that the meat is elevated, as this helps with the cooking process and produce a tender meat.

FAQ FOR SLOW ROAST LEG OF LAMB


๐Ÿ‘‰ I LIKE MY LAMB RARE, SHOULD I USE A MEAT THERMOMETER?

A meat thermometer is not necessary because this is a slow roast recipe. With slow roasts in low heat, the meat will be fully cooked. You do not need to worry about the meat drying out as long as you are using a cut like leg of lamb or shoulder.

๐Ÿ‘‰ SHOULD I MARINATE THE LAMB OVERNIGHT?

While marinating the leg of lamb overnight can enhance the flavors, it’s not necessary for this recipe. The garlic and herb paste rubbed onto the lamb before roasting will provide ample flavor.

๐Ÿ‘‰ HOW LONG SHOULD THE LAMB REST BEFORE CARVING?

It’s recommended to let the roasted leg of lamb rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful dish..

๐Ÿ‘‰ HOW DO YOU STORE THE LEFTOVERS?

Store in an air-tight container for up to 5 days. You can also freeze any leftovers for up to 2 months. To reheat, put back in the air fryer for 5-7 minutes.

Slow Roast Leg of Lamb

This slow roast leg of lamb is succulent, tender, and juicy. It is slow roasted to perfection with a simple blend of Mediterranean aromatics. If you are a lamb lover, you must try this recipe!
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Course Main Course
Cuisine American, greek, Mediterranean
Servings 4 people

Ingredients
  

  • 3.5 pound leg of lamb, boneless
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon tallow, or any high smoke point oil
  • 1 tablespoon dried rosemary
  • 2 bulbs fresh garlic
  • 1 large onion
  • 300 ml beef stock

Instructions
 

  • Preheat oven to 325F.
  • Clean lamb leg and pat dry with paper towel, ensuring as much moisture is removed as possible. If the leg comes pre-tied, keep the twine on.
  • Add melted tallow or oil to the lamb. Season the lamb generously with salt, black pepper, and dried rosemary.
  • Chop fresh garlic and onion.
  • In a 9×13" baking tray, lay down aluminum foil. Add chopped fresh garlic and onion. Place leg of lamb in the centre of the tray, ensuring that the meat is sitting on top of the garlic and onion, and is slightly elevated.
  • Add beef stock to the pan.
  • Cook at 325F for 3.5-4 hours, depending on the size of your lamb.
  • Take roasting tray out of the oven and remove the aluminum foil. Place back in the oven and roast uncovered for 30-40 minutes, or until the meat achieves a desired crust and brown color.
  • Let rest for 15 minutes before carving.

Video

Keyword slow roast leg of lamb

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Hi! Nice to meet you! We're Alice and Kevin. Together, weโ€™ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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