Description
A slow-roasted lamb leg is a traditional culinary preparation where a whole bone-in or boned cut of young sheep is cooked at a low temperature over an extended period. Unlike quick-sear methods or high-heat steaks, roasting low and slow allows the naturally rich connective tissue and intramuscular fat to slowly dissolve.
Ingredients
Scale
- 1 whole leg of lamb, about 2–2.5 kg (4½–5½ lb)
- 6–8 garlic cloves, sliced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 250 ml (1 cup) beef or lamb stock
- 150 ml (⅔ cup) red wine, optional
- 2 bay leaves
Instructions
- Prepare the lamb
Take the lamb out of the refrigerator about 30–45 minutes before cooking. Pat it dry. Make small cuts all over the meat and push slices of garlic into them. - Season
Mix the rosemary, thyme, olive oil, salt, pepper, and Dijon mustard. Rub the mixture generously over the lamb. - Prepare the roasting pan
Heat the oven to 160°C (325°F). Put the onion, carrots, celery, and bay leaves into a deep roasting pan. Pour in the stock and wine. - Slow roast
Place the lamb on top of the vegetables. Cover the pan tightly with foil and roast for about 3½–4 hours. - Brown the lamb
Remove the foil and increase the oven temperature to 220°C (425°F). Roast for another 20–30 minutes, until the outside is deeply browned. - Check doneness
For very tender, pull-apart lamb, the internal temperature should be around 90–95°C (194–203°F). For a less-done roast, remove it earlier according to your preferred internal temperature. - Rest
Transfer the lamb to a cutting board, loosely cover with foil, and rest for 20–30 minutes before carving.
Notes
- Prep Time: 20 minutes
- Cook Time: 4–5 hours
- Category: Main Course
- Method: Slow Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 250 g cooked lamb)
- Calories: 550 kcal
Keywords: slow-roasted leg of lamb, tender roasted lamb leg, oven-roasted lamb joint, low and slow lamb leg