Go Back Email Link
+ servings
Slow Cooked Leg of Lamb in a tin with slices of potato underneath

Slow Cooked Leg of Lamb

Safira
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Resting time 20 minutes
Total Time 5 hours 45 minutes
Course Dinner
Cuisine british
Servings 8 with sides
Calories 266 kcal

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.

Notes

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.

Nutrition

Calories: 266kcalCarbohydrates: 2gProtein: 37gFat: 12gSaturated Fat: 3gCholesterol: 113mgSodium: 117mgPotassium: 546mgFiber: 1gSugar: 1gVitamin A: 92IUVitamin C: 1mgCalcium: 18mgIron: 4mg
Keyword Lamb roast, Leg of lamb, Roast Dinner, Roast leg of lamb, Slow cooked lamb shoulder, Slow cooked leg of lamb, Sunday Dinner, Sunday Roast
Tried this recipe?Let us know how it was!