Slow Roasted Lamb

Our family loves to have slow roasted meats. We have found that slow roasted Lamb is a favorite. And now that the weather is getting colder, there is nothing better then sitting down to a nice warm meal of slow roasted lamb with potatoes and vegetables. A favorite is whipped mashed potatoes and steamed Broccoli.

I want to share with you the recipe that I use to cook our Lamb roasts. This recipe is good for both shoulder roast and leg roasts.

Slow Roast Leg of Lamb

A very easy way to roast a leg of lamb. The meat is so tender it will pull right off the bone. I have found that adding enough liquid to partially submerge the roast and leaving it covered the majority of the time makes for a roast full of flavour. Slow cooked lamb roast is in my opinion the best.

Prep Time Cook Time Total Time

15 mins 5 hrs 30 mins 5 hrs 45 mins


  • 4.5 lb leg of lamb, bone in (or shoulder roast)

  • Salt and Pepper

  • 1.5 Tbsp. Grape seed oil

  • Garlic ( I use about 6 cloves, but you can use to suit your taste)

  • 1 medium sized onion (red or yellow) peeled and quartered

  • 2 to 4 sprigs of rosemary. (can sub for Thyme)

  • 3 cups lamb broth. (I use broth made from previous roasts)

  • 2 cups water

  • Splash of Apple cider vinegar ( around 1 Tbsp.)


  • 4 Tbsp. Flour ( I use Bob’s red mill one to one gluten free flour)

  • 1 Cup liquid from roasting pan. (Can sub for just water if you want a white sauce)

  • Salt and Pepper to taste.


  1. Preheat your oven to 335F. (If convection 315F or electric roaster oven 325F)

  2. Place garlic, onion and rosemary in the bottom of the roasting pan.

  3. Season Lamb. Place the lamb leg right side up in the pan. Sprinkle generously with salt and pepper. Rub in.

  4. Turn lamb over and sprinkle again with salt and pepper. Rub in.

  5. Add liquids and cover. Drizzle lamb with grape seed oil. Pour broth and water around the lamb. Cover with foil (not super tight you want some steam to escape)

  6. Place in the oven and roast for 5 hours.

  7. Remove from the oven, remove foil and turn lamb over.

  8. Return uncovered to the oven and roast for another 30 mins.( or until done to desired likeness)


  1. Skim some fat from the roasting pan. And place in a medium sized pan on high.

  2. Add flour to fat when the liquid bubbles. Use a whisk to mix it in.

  3. Add the liquid slowly until it forms a gravy to your liking. We like ours thick.

  4. Pour into a gravy boat.


The meat is tender so you will only need tongs to pull the meat off. Serve with the gravy!

Now al that is left is for you to sit down and enjoy your yummy roast.

3 views0 comments

Recent Posts

See All