This is the Most tender Lamb of Leg and I know that you will love it! It has become a firm favourite with friends and family and so I wanted to get the recipe onto the blog asap.
I seem to have somehow become the designated lamb cook for gatherings and this is the one I have been making a lot recently.
The MOST tender Leg of Lamb
In this recipe, Lamb is basted with Ginger, Garlic, Green Chilli, Salt, Pepper, Yoghurt and Spices.
It is then slow cooked in stock for a few hours until it is so tender that the meat is falling off the bone.
You can also add a couple of heaped tbsp of your favourite spice mix. I would strongly recommend Panache Lamb Seasoning (But if you do use this, cut right back on the Salt).
Delicious Tender Leg of Lamb
This is a really straight forward recipe that just about anyone can make. It doesn’t require much effort on your part so you can put your feet up or get on with something else whilst it cooks.
How long does it need to cook
I like to cook Leg of Lamb very slowly.
It can of course be cooked in under 2 hours and that still gives you the most incredible meal but in my opinion, you cannot beat slow cooked lamb.
I have a 2 hour Lamb recipe coming up because we don’t always have half a day to dedicate to cooking lamb right?
And I also have a Lamb Raan recipe coming real soon!
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.
Can I add Vegetables?
Yes you can add Veg to the tin 40 min - 1 hour before the end of cooking time.
Vegetables that will work are - Carrots, Potatoes or other root Veg.
How to make a very tender Leg of Lamb
(Full recipe at the bottom of the page).
Take the lamb out of the fridge for 1 hour before cooking.
In this recipe the Leg of Lamb is pierced all over and balanced on top of some Garlic in a tin with some stock.
Various Spices and Herbs are blended with Yoghurt ad Oil and the smothered over the Lamb.
The skin is pierced and massaged with the marinade.
Beef/Lamb stock is added to the pan and it is covered in foil low and slow for 6 hours.
How to make gravy for Roast Lamb
After the lamb is removed from the pan, place the tin on the stove.
Mix in a little flour to thicken the reamaining stock, and cook until it thickens. Strain and enjoy!
You can also add a little Cream to make it luscious and delicious.
What if it isn't tender?
If the meat isn't tender enough, pop it back in the oven until it is.
Internal temperature for Lamb
The internal temperature should be around 60 C (140 F) for Medium and 70 C (160 F) for well done.
To check - 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 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.
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:
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, 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 to make the most tender Leg of Lamb
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.
Top the stock up when needed. Check every 1.5 - 2 hours.
If using Lamb Shoulder remember that it 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.
Sides to serve with Slow cooked Leg of Lamb:
Roast Cauliflower Salad with Zingy dressing
Dessert Recipes:
More Roast Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
The MOST Tender Leg of Lamb
Tender falling off the bone Leg of Lamb cooked with Spices, Yoghurt and Lemon. Cooked over 6 hours for the most succulent, juicy lamb.
Ingredients
Lamb
- 2.2 - 2.6 kg Lamb Leg, Bone in
Marinade
- 1 tbsp Cumin Seeds Lightly toasted
- 1 tbsp Ground Coriander
- 1 tsp Ground Cardamom
- 3/4 tsp Cinnamon Powder
- 6 - 8 cloves Garlic Crushed
- 1 inch Ginger Crushed
- 2 - 4 Green Chillies
- 1 Lemon Juice only
- 4 tbsp Vegetable Oil
- 4 heaped tbsp Plain Yoghurt Full Fat
- Small Handful Coriander
- Salt and Black Pepper
- 3-4 tbsp Lamb Seasoning Optional (If using, don't add Salt), I like Panache which is an Indian Spice mix but I don't use it all the time.
For the tin
- 800 ml Lamb or Beef Stock
- 3 heads Garlic unpeeled and cut in half horizontally
Instructions
-
Preheat oven to 165C/145 Fan/Gas Mark 3.
-
Remove Lamb from fridge 1 hour before using. Pierce Lamb all over with a small knife.
-
Blend all the ingredients for the marinade in a blender till smooth.
-
Use your hands to rub the mariande into the lamb leg.
-
Add Garlic heads to a large tand deep oven tray.
-
Add stock to the bottom of the tray.
-
Add the Lamb on top of the garlic the tray and cover the tin with foil.
-
Cook for 5 hours. Baste every 1 - 2 hours. Check the Lamb at the 5 hour mark. If it i cooked enough for your liking, take it out at this stage. I prefer to cook it more.
-
Turn the heat up to Gas Mark 4, 180 C/160 C Fan.
-
Cover with foil again and cook for 40 minutes.
-
Remove foil and cook for a further 20 minutes.
-
Remove Leg from oven and remove foil. Add the foil lightly back on top of the leg and rest for 20 minutes.
Recipe Notes
How to make gravy for Roast Lamb
After the lamb is removed from the pan, place the tin on the stove.
Mix in a little flour to thicken the reamaining stock, and cook until it thickens. Strain and enjoy!
You can also add a little Cream to make it luscious and delicious.
What if it isn't tender?
If the meat isn't tender enough, pop it back in the oven until it is.
Internal temperature for Lamb
The internal temperature should be around 60 C (140 F) for Medium and 70 C (160 F) for well done.
To check - 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 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 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.
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:
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, 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 to make the most tender Leg of Lamb
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.
Top the stock up when needed. Check every 1.5 - 2 hours.
If using Lamb Shoulder remember that it 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.
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