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  • Writer's pictureFarmers Pantry

Slow Roasted Leg of Lamb

The Traditional showstopper for your Easter Roast!


  • 1 whole leg of lamb (bone-in or boneless, approximately 2.3-3.2 kilograms)

  • 6 cloves of garlic, minced

  • 30 ml fresh rosemary, chopped

  • 30 ml fresh thyme, chopped

  • 30 ml fresh parsley, chopped

  • 15 ml Dijon mustard

  • 30 ml olive oil

  • Salt and pepper to taste

  • 240 ml red wine (optional)

  • 240 ml beef or lamb stock

  • 2 onions, sliced

  • 4 carrots, peeled and chopped

  • 4 celery stalks, chopped

  • 2 bay leaves


  • Preheat your oven to 160°C.

  • In a small bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, and olive oil to create a paste. Season the paste with salt and pepper according to your taste.

  • Place the leg of lamb in a large roasting pan, and using a sharp knife, make small incisions all over the lamb.

  • Rub the herb paste all over the lamb, making sure to work it into the incisions you made. This will help infuse the flavors into the meat.

  • If using, pour the red wine into the bottom of the roasting pan. This will add moisture and flavor to the lamb as it cooks. If not using wine, you can substitute with additional broth or water.

  • Add the sliced onions, chopped carrots, celery, and bay leaves to the roasting pan around the lamb. These vegetables will help flavor the drippings and create a delicious base for a gravy later on.

  • Pour the beef or lamb stock into the roasting pan, around the lamb and vegetables. This will help keep the lamb moist as it cooks and provide additional flavor.

  • Cover the roasting pan tightly with aluminum foil, making sure it's sealed around the edges to trap the steam and moisture inside.

  • Place the roasting pan in the preheated oven and roast the lamb for about 4-5 hours, depending on the size of the leg and desired level of doneness. Baste the lamb occasionally with the pan juices to keep it moist and flavorful.

  • After 4-5 hours, remove the foil from the roasting pan and increase the oven temperature to 200°C. Continue roasting the lamb for an additional 30 minutes, or until the exterior is golden brown and crispy.

  • Once the lamb is cooked to your desired level of doneness, remove it from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for about 15-20 minutes before carving.

  • While the lamb is resting, you can strain the pan juices and vegetables to make a delicious gravy to serve alongside the lamb.

  • Carve the lamb into slices and serve hot with the roasted vegetables and gravy on the side.

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