This Slow Cooked Leg of Lamb recipe is one that I make often because it is so easy to make and the rewards are great - tender, juicy lamb meat that is to die for.
In the picture above, I made Slow Cooked Leg of Lamb with Boulengere Potatoes which was a version I saw via Chef Tom Kerridge.
As delicious as it was, I actually prefer Leg of Lamb with the sides mentioned below.
If you do want that recipe, you can find it here.
You can cover the tin with a layer of foil and top up with more stock throughout cooking to avoid any of the potatoes drying out.
Slow Cooked Leg of Lamb
If you love slow cooked lamb that just falls off the bone, then this is the recipe for you.
This lamb leg is cooked low and slow and is a fool proof/hands off recipe.
Slow Cooked Leg of Lamb - 4 - 5 Hours?
Leg of Lamb can be cooked in just under 2 hours or you can cook it low and slow for several hours.
The longest I have seen is 12 hours but the longest stretch I have managed so far is 7 hours.
I am adding a whole range of leg recipes to the blog soon showing different timings.
You can also adjust the temperature if you need to, to make it cook quicker. The meat will be tender anyway.
In this recipe, you don't have to dance around the oven adjusting temperatures and adding vegetables at specific times.
Although those recipes are great, I don't always have the time to do that.
This is a really simple recipe that requires very little thought.
How to make slow cooked Leg of Lamb
Take the lamb out of the fridge for 1 hour before cooking.
In this recipe the Leg of Lamb is elevated on Onions & Garlic.
The skin is pierced and massaged with Oil, Herbs, Spices, Mustard and Salt and Pepper.
Beef/Lamb stock is added to the pan and it is then cooked low and slow for 4 - 5 hours.
I have an Indian version coming soon btw. 😛
How to make gravy for Roast Lamb
After the lamb is removed from the pan, place the pan directly on the stove (I do this over a double burner), mix in a little flour, and water cook until it thickens. Strain and enjoy!
What if it isn't tender enough?
If the meat isn't tender enough, pop it back in the oven until it is.
What internal temperature is lamb cooked at?
The internal temperature should be around 60 C (140 F) for Medium and 70 C (160 F) for well done. Stick the probe into the centre of the leg, avoiding bones.
Some people prefer to remove the leg of lamb from the oven when it is a couple of centigrades lower because it continues to cook a little when it is out of the oven.
Boneless Leg of Lamb
If you have a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3.
- Medium Rare Cook for 20 minutes per pound.
- Medium Cook for 25 minutes per pound.
- Well Done Cook for 30 minutes per pound.
HOW TO COOK FOR DIFFERENT LENGTHS OF TIME
8 Hours - To make the Leg cook even slower, turn the temperature down further - try 7 hours at 110 C/gm1/4 and additional 25 minutes at 200 C/gm6 and an additional 45 minutes at 200 c uncovered.
12 hours - 12 hours at 110C/gm 1/4. You can always cook more if needed.
3 hours - 180 C/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
2 hours - 200 C for 1 hour 30 - 2 hours.
Flavourings
You can adjust the seasoning, herbs, spices and pastes according to your taste. Some suggestions of things you can add into the tin or on the lamb itself:
Herbs - Rosemary, Thyme, Mint, Tarragon.
Spices - Paprika, Smoked Paprika, Coriander Powder, Turmeric Powder, Cumin Seeds, Fennel Seeds, Coriander Seeds, Ginger, Any Dry Herbs, Garam Masala.
Whatever you like really. Even powdered spice mixes work well.
Veg and Fruit - Lemons, Preserved Lemons, Oranges, Leeks, Onions, Carrots and Potatoes.
Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.
Top Tips and Notes
Take the lamb out of the fridge at least 1 hour before cooking
Make sure that there is enough stock to submerge the leg but not cover it completely.
Lamb Shoulder has more fat then Lamb Leg and it doesn't need covering or submerging in stock although you can add around 250ml and top up every 2 hours.
For best results, baste every 30 minutes.
If the meat is cooked a little longer or even at a slightly higher temp, it should be fine. This is a very forgiving recipe.
More Roast Recipes:
Preserved Lemon, Cumin and Thyme Roast Chicken
Sides:
Roast Cauliflower Salad with Zingy dressing
Dessert Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Slow Cooked Leg of Lamb
This Slow Cooked Leg of Lamb recipe is one that I make often because it is so easy to make and the rewards are great - tender, juicy lamb meat that is to die for.
Ingredients
- 2.25 Kg Lamb Leg (Bone In) 4.5 lb
- 2 tbsp Olive Oil
- 2 tbsp English Mustard
- 2 tsp Cumin Powder
- 2 Sprigs Thyme
- 1 sprig Rosemary
- 1 tsp Red Chilli Flakes Optional
- 2 whole Garlic Heads Cut across the bottom horizontally
- 1 Onion Quartered
- Salt and Pepper
- 1 litre Beef Stock Approx, it should come up to 1/2 cm in the tin
- 250 ml Water
- 60 g Butter Optional
Instructions
-
Preheat oven to Gas Mark 3/170°C/150°C (fan).
-
Put slits all over Lamb Leg using a small knife.
-
Combine Oil, Mustard, Cumin Powder, Rosemary, Thyme and Chilli Flakes in a small bowl. Smear all over leg of lamb.
-
Place garlic and onion in a deep oven tray.
-
Place lamb leg on top. Season generously all over with salt and pepper.
-
Pour stock and water around the lamb. Cover tin with foil. Roast in the oven for 4.5 hours.
-
Remove foil. Add blobs of butter all over or into the slits. Turn lamb over and cook for 45 minutes until golden brown or a thermometer inserted into the middle reads 60 C.
-
Optional browning - Turn the heat up to Gas Mark 6/200 C and cook uncovered for 15 minutes.
-
Remove from tin and cover loosely with foil for 15 - 20 minutes.
Recipe Notes
Flavourings
You can adjust the seasoning, herbs, spices and pastes according to your taste.
- Herbs that work well with Leg of Lamb are Rosemary, Thyme, Mint, Tarragon.
- Spices that work well are Paprika, Smoked Paprika (MY FAVOURITE SPICE EVER), Coriander Powder, Turmeric Powder, Cumin Seeds, Fennel Seeds, Coriander Seeds, Garam Masala, Zataar, Seven Spice. Whatever you like really. Even powdered spice mixes work well.
- Veg and Fruit that work well with Leg of Lamb in the tin are Lemons, Preserved Lemons, Oranges, Leeks, Onions, Carrots and Potatoes. You can also add slices of lemon on top of the leg when you remove the foil.
- Pastes or Marinades that work well are Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Pomegranate Molasses, Any flavoured stock, Sauces of your choice.
Internal Temperature
Boneless Leg of Lamb
If you have a boneless leg of Lamb, roast in the oven at 160 C/GM 3.
- Medium Rare Cook for 20 minutes per pound.
- Medium Cook for 25 minutes per pound.
- Well Done Cook for 30 minutes per pound.
HOW TO COOK FOR DIFFERENT LENGTHS OF TIME
8 Hours - To make the Leg cook even slower, turn the temperature down further - try 7 hours at 110 C/gm1/4 and additional 25 minutes at 200 C/gm6 and an additional 45 minutes at 200 c uncovered.
12 hours - 12 hours at 110C/gm 1/4. You can always cook more if needed.
3 hours - 180 C/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
2 hours - 200 C for 1 hour 30 - 2 hours.
Top Tips and Notes
- Take the lamb out of the fridge at least 1 hour before cooking.
- You can add less stock and top it up every hour or so if you like. Both ways work well.
- Make sure that there is enough stock to submerge the leg but not cover it completely.
- Lamb Shoulder has more fat then Lamb Leg and it doesn't need covering or submerging in stock. You can add around 200 - 250 ml and top up if you like.
- For best results, baste every 30 minutes.
- You can brown the meat on the hob before placing in the oven.
- If the meat is cooked a little longer or even at a slightly higher temp, it should be fine. This is a very forgiving recipe.
Leave a Reply