November 16, 2020

How To Prepare Slow Roast Leg Of Lamb?

By Aussie Meat


NZ Premium Grass-Fed Boneless Lamb Leg Roast

NZ Premium Grass-Fed Bone-In Lamb Leg Roast

Preparation Time: 15 mins Cooking Time: 5 hrs 15 mins Serving: 8


  • Lamb Leg
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs
  • 3 cups (750 ml) beef stock/broth
  • 2 cups (500 ml) water


  • 4 tbsp (50g) flour (white)
  • 1 cup (250 ml) water
  • Salt and pepper
  1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).
  2. Place garlic, onion and rosemary in a metal roasting pan.
  3. Place lamb leg right side up in the pan.
  4. Sprinkle generously with salt and pepper and rub it in.
  5. Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
  6. Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
  7. Place in the oven and roast for 4.5 hours.
  8. Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
  9. Return uncovered lamb to oven for a further 45 minutes or until well browned.
  10. Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).


  • Use a large spoon to skim off some of the fat from the surface of the liquid.
  • Place pan on the stove on medium high. When the liquid bubbles, add flour.
  • Use a whisk to mix it in - this may take a few minutes as the liquid reduces.
  • Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.
  • Strain gravy into a bowl, pressing juices out of the onion etc.
  • Pour gravy into jug.

Posted by Aussie Meat and for this fabulous recipe, we thank Nagi from Recipetineats for the recipe link is

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.