The Most tender Lamb of Leg (Slow cooked for 6.5 hours)

The most tender leg of Lamb (Slow cooked for 6.5 hours) - A slow cooked Leg of Lamb has a magic of it's own. So tender it falls apart with ease, whilst simultaneously filling the kitchen with the aroma of warm spices, caramelised onion and citrus, wrapping the home in comfort and anticipation.

This is one of the myriad of ways that I like to cook (and eat) a Leg of Lamb. Slow roasted for 6.5 hours, infused with spices and finished with a glistening crust that comes apart as you carve. It's a dish that feels celebratory yet grounded in simplicity.

A Leg of Lamb is also a reason to get people over and it always reminds me of my mum (because when I lived at home, we did the Leg of Lamb together) and long family feasts full of laughter, joy and fun. Cooking and baking are definitely my love language!

Whether it's for Christmas, Easter, Eid, a Sunday roast or just a family gathering, this is a recipe made for sharing. A centrepiece that invites conversation, connection, nostalgia and joy.

Why this Fall-off-the-bone lamb recipe works

This Lamb is everything you want from a slow roast. Luxurious, homely, soulful and comforting. It is tender, flavourful, juicy and deeply aromatic. The beauty of the recipe lies in patience. Over 6.5 hours, the lamb transforms. The fat renders slowly and the marinade creates a rich and golden crust.

The flavour base draws from the Spices of both the Indian and Middle Eastern World. Spices come together to create something truly special. Every bite is layered.

Ingredients you will need

Full recipe and ingredient measurements can be found in the recipe card ath the bottom of the page.

A Leg of Lamb - 2.2 kg - 2.6 kg
Whole Spices - Cardamom, Fenugreek Seeds, Cumin Seeds, Peppercorns, Cloves and Coriander Seeds
Ground Spices - Onion Powder, Smoked Paprika, Turmeric Powder, Cumin Powder, Cinnamon Powder
Aromatics - Onions, Garlic Bulbs, Ginger Paste, Green Chilli Paste, Garlic Cloves or Garlic Paste
Other - Lemon Juice, Salt and Pepper, Oil, Honey or Brown Sugar

Step by Step - Spiced Leg of Lamb

Step 1- Prepare the Lamb

Wash and clean the lamb leg thoroughly, removing any membranes (you can ask your butcher do this). Pat the Lamb dry. Then add about 15 deep slits around 3-5 cm all over the Lamb.

Season the Leg of Lamb all over with Salt and Pepper.

Step 2 - Marinade

Crush the whole Spices in a pestle and mortar or in a coffee grinder (you can pre roast them for 30 seconds first) transfer to a bowl with the Oil, Salt and Ground Spices.

Put the Lamb in a large, deep roasting tin. Rub all over with the spiced Oil.

Ideally marinade the Lamb leg for 5 hours up to overnight. Tip - Overnight marination gives the Lamb a deeper, richer flavour.

Remove the Lamb from the fridge 1 hour before roasting.

Step 3 - Roast at a higher temperature to form a crust

Preheat the oven to 220°C, gas mark 7.

Place the tin into the oven and roast the Leg of Lamb for 20 minutes.

Step 4 - Slow Roast on low heat

Remove the tin from the oven.

Turn the heat down to 160°C, gas mark 3.
 Add the Garlic halves, Onions and Lamb stock to the tin.

Cover the tin in 1 layer of baking paper/parchment and 2 layers of foil. This needs to be done tightly.

Roast for 6 hours, topping up with stock or boiling water every 1-2 hours and basting each time, until the meat is falling off the bone.

Note - If you do not do this, the bottom of the tin may likely be scorched.

Step 5 - Rest before serving

Remove from the oven, loosely cover with foil and allow to rest for 20 minutes.

At this point, the lamb will be tender and should be falling off the bone.

Shred the Lamb and serve drizzled with the cooking juices.

Make Gravy from the Pan juices

Remove any Fat from the surface of the liquid in the tin.
Add tin to the stove. Stir in 1-2 tablespoon Flour. And whisk in.
Add water (about 1 cup).
Season and taste.

Variations

You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself:

Garlic and Onions - Add Shallots, Sliced Red Onions to the tin. These will then form the base of the Gravy later.
Herbs -  Add Rosemary, Thyme, Mint, Tarragon to the marinade.
Spices - Adjust the Spices according to your preference. A shortcut is to use a store brought Spice rub.
Add Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.

Make a Boneless Leg of Lamb

If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3.

For Medium Rare - Cook for 20 minutes per pound.

For Medium - Cook for 25 minutes per pound.


For Well Done - Cook for 30 minutes per pound.

How to serve the most tender leg of lamb

This dish deserves a table full of colour and life. Think piled up jewelled Rice, roast Veggies and vibrant Sauces. Here are a few serving ideas:

• With fragrant Jewelled Rice or earthy and delicious Mujadara
• With Flatbreads like soft pillowy Garlic Butter Naan
• With roasted Veggies such as roast squash with Zhoug or roast Potatoes
• With Salads such as Olive, Walnut and Pomegranate Salad, Easy Lebanese Fattoush Salad with Pomegranate or Authentic Turkish Tomato, Parsley and Red Onion salad
• With sides such as Yorkshire puddings

Tips for perfectly tender Lamb

• Low and slow is the way here - 6.5 hours makes this Lamb fall apart tender.
• PLEASE don't skip the basting - It is really easy to forget this bit and it can be tedious to uncover 3 layers of paper and foil only to top up the stock and baste but it is so worth it! What can end up happening if you skip this though is that the tray gets scorched and the flavour can be compromised. Make sure to wrap the tin tightly each time.
• Let it rest - It's worth the wait. The meat will be juicier and more flavourful.
• Use those pan juices - They are liquid gold. Drizzle them over the meat at the end and throughout.
• Trim Fat - Make sure you trim most of the Fat from the Lamb Leg or get the butcher to do it.
• Preheat the Oven - So it is nice and hot when the Lamb goes in.
• 
Take out of the Fridge - Remove Lamb from fridge one hour before cooking.

How to cook Rare, Medium or Well Done

If you want to experiment with cooking at different lengths of cooking time and test to see how you like it, cook at 325 f/160 C/GM 3:

For Rare Lamb - Cook for 15 minutes per pound or until internal temperature registers at 52 C/ 125 F.
For Medium Rare - Cook for 20 minutes per pound or until internal temperature registers 54 C/130 F.
For Medium - Cook for 25 minutes per pound or until internal temperature registers 57 C or 135 F.
For Well-Done - Cook for 30 minutes per pound or until internal temperature registers 68 C/155 F.
For Tender Fall apart Lamb - Cook for 40 minutes per pound or until the internal temp registers at 74 F/165 F - 79 C/175 F.

How to cook for different lengths of time

12 hours - Cook at 110C/230 f/gm ¼.
8 Hours - Cook for 7 hours at 110 C/230 f/gm¼ and an additional 30 - 45 minutes at 200 c uncovered.
7 hours - Cook at 120 C/250 f/gm ½ for 7 hours.
5 hours - Cook at 150 C/300 f/Gas Mark 2 for 5 hours.
3 hours - Cook at 180 C/350f/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
2 hours - Cook at200 C for 1 hour 30 - 2 hours.

**After it is cooked, Lamb Leg is rested for 15 - 20 minutes before serving.

Make Ahead and Storage

Leftover roast Lamb - will keep in the fridge in an airtight container for 3 days.
Make Ahead - You can marinade the Lamb up to a day ahead so most of the work is done.
Freeze - Shred leftovers and freeze with the juices in an airtight container for up to 3 months.
Reheat - Warm gently in a covered dish to keep it moist.

FAQS

How do I know the Lamb Leg is done?

It should pull part easily with a fork.

Can I make this with a shoulder instead of a Leg?

Yes Lamb Shoulder works beautifully and is naturally more tender than Leg. It is slightly fattier making it even more succulent.

Can i add Vegetables to the tin?

Yes you can add Veg to the tin. Vegetables that will work are Shallots, Carrots, or other root Veg.  If you add Potatoes, they should only be added 1 - 1.5 hour before the end of cooking time.

Do I have to marinate lamb leg before cooking?

It isn't a must but it does help the flavours infuse into the meat.

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