Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb


137 people made this

Slow cooked lamb really lives up to its name cooking for 7 hours at 120 degrees C. Simmering in a red wine and stock sauce the meat is so tender it is falling off the bone.


Serves: 6 

  • 1 leg of lamb
  • 1 garlic head, split but not peeled
  • 6 carrots
  • 300ml red wine
  • 300ml stock

Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

  1. Preheat oven to 120 degrees C.
  2. In a large a roasting dish lay the carrots and garlic on the base then place the lamb on top.
  3. Add wine and stock then bring to the boil on the stove.
  4. Carefully cover with foil tightly then put in oven and cook for 7 hours.
  5. Remove lamb to another roasting tin. Turn oven up to 200 degrees C and put lamb in to crisp the skin, for about 20 minutes.
  6. Reduce cooking juices to make gravy. Serve with potatoes and vegetables.

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Reviews (5)


A fantastic set and forget dish. I used cheap Lambrusco wine and it came out absolutely delicious. The best lamb roast I've ever cooked my husband tells me (and we eat a lot of lamb). - 11 Nov 2012


Super tender and moist lamb. I only had a 1kg roast so I roasted it for 4 hours. The carrots & garlic were delicious from the bottom of the pan. I reduced the wine and stock and used it as a base for a gravy (added flour and seasonings). I will be making this recipe again very soon! Thanks. - 09 Jul 2013


Made this for our family Christmas, turned out amazing. I put it in the oven at midnight and took it out at 8am. The lamb was 3.5kg bone in. Will definitely make again. - 26 Dec 2014

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