Slow Roasted Lamb Leg

  • , by Ann Wolki
  • 2 min reading time
Slow Roasted Lamb Leg

I really enjoy pulled roast lamb compared to the normal roast leg of lamb. It's very versatile with flavourings and uses. Serve it in tacos, bread rolls, in salads, with roast vegetables. If you don't want a red wine gravy then omit the red wine and increase the broth or use water. Omit the rosemary and use thyme, or sprinkle with sumac or paprika,  add some lemon wedges to the roasting pan. It's also great as leftovers cold or re heated. This recipe can also be done in a BBQ if your'e able to keep the temperature steady, saves heating the kitchen in summer!

If you prefer a printable copy, you can download the recipe HERE

The Recipe 

Prep time: 5 mins (+ optional 30mins)
Cook time: 6hrs +
Keeps for 6 days in the fridge


  • -1 cup red wine
  • -1/2 cup broth or stock
  • -2 garlic cloves
  • -2 sprigs rosemary
  • -1 tablespoon Lard, tallow, or olive oil
  • -Salt + pepper


  1. Preheat oven to 150 degrees.
  2. Take lamb out of fridge 30 mins before cooking and place lamb into a high sided baking dish.
  3. Pour or spread the lard over the top of the lamb and sprinkle with salt and pepper. Place the two rosemary sprigs on top of the lamb.
  4. Pour the broth and wine around the lamb and add in the garlic.
  5. Cover with some baking paper that fits inside the tray and then cover tightly with foil, making sure you pinch the foil firmly around the edge of the baking dish so that it’s a sealed covering.
  6. Carefully put the tray into the oven (without spilling out the liquid) and cook for 6-7hrs.
  7. At the 6 hour mark pull out the lamb and check how soft it is. It should pull apart with a fork.
  8. To create the gravy pour off the juices from the pan. Discard the rosemary sticks and garlic cloves. Thicken in a saucepan over medium high heat with a bit of corn flour (always mix cornflour with a bit of water before adding to gravy) and finish with a tablespoon of butter.

Serve with roast vegetables, mash potato, steamed greens.
Accompany with bread rolls, apple cabbage coleslaw and mint jelly.
Have in lebanese bread with yogurt, hummus and tabbouleh. 

You can now order specialty cuts like this slow roast grass fed lamb leg from our Pick of the paddock product, just add to cart with the rest of your order!



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