How to cook the Best Slow Cooked Leg of Lamb! Slow roasted at a low temperature, in the oven for 5 hours, so tender it falls off the bone.
Real Ale Chutney added as a marinade for the last 45 minutes of cooking for a tasty sticky glaze.
What’s more, you can use the stock, vegetables and juices leftover from the lamb, to make your own delicious gravy. Perfect Sunday Roast dinner to enjoy with the family.
See below our step by step slide show of how we make our Slow cooked leg of lamb, full recipe and instructions can be found on the card below.
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We used a 1.8 kg leg of lamb for this recipe, however, the same time will apply up until 2.2kg. I will include different weights and times in the recipe card below.
This way of cooking a leg of lamb is my favourite, you just can’t go wrong! No checking temperature of meat and worrying about over/undercooking.
It will be so soft and tender that you will not need a knife to carve, just a couple of forks to pull the tender meat off the bone.
The trick is to add liquid (stock) into the tray and keep the lamb covered with foil throughout the majority of the cooking.
This helps retain moisture & stop the leg of lamb from drying out.
You will not need any more than olive oil, pepper and salt for the first part of cooking.
You can add any extra marinade o glaze when the leg of lamb is uncovered for the final 45 minutes of cooking.
We added this delicious Real Ale Chutney, by The Cherry Tree (check them out) to give a fantastic glaze, it tastes so amazing, you won’t need any condiments with these amazing flavours coming through.
This recipe not only makes a tender slow-cooked leg of lamb but also gives you the base sauce for your lamb gravy! All you need is a sieve, flour and pepper!
If you don’t want gravy with your lamb, why not try out Red Wine Jus Sauce Recipe which goes perfectly with our leg of lamb recipe.
Whilst the lamb is resting, you can cook the side dishes to go with roast lamb, starting with the oven-roasted potatoes.
We also have an air fryer roast potato recipe which frees up space in the oven allowing you to roast some honey parsnips.
Traditionally served with beef roast dinners, we like to serve yorkshire puddings with our roast lamb.
The kids love pigs in blankets, and finally a selection of vegetables like carrots and peas.
