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Slow roast leg of lamb  recipe image

Print Slow roast leg of lamb

Slow roasted, melt-in-your-mouth lamb. Start by taking the joint out of the fridge and bringing it up to room temperature before putting in the oven - 30 minutes should do the trick. Try to use a flameproof roasting pan if you have one – it makes gravy-making easier. Eat with roast potatoes and mint sauce for a traditional Sunday dinner.


  • For the lamb:
  • 1.8kg leg of lamb
  • Small sprigs rosemary
  • A few garlic cloves, left whole
  • Salt & pepper
  • For the gravy:
  • 2 tbsp plain flour
  • 200ml red wine
  • 1 tsp redcurrant jelly
  • 300ml stock
  • For the mint sauce:
  • Large handful fresh mint, leaves chopped
  • 2 tbsp sugar
  • 2 tbsp white wine vinegar


  1. Preheat oven to 150°C/Gas 2.
  2. Prepare the lamb: Cut several slits in the skin of the lamb, just large enough to poke in a clove of garlic and a small piece of rosemary in each. Season the lamb well with salt and pepper.
  3. Place the prepared lamb in a snug fitting roasting pan and cover with foil. Roast for 3½ hours, basting every 30 minutes. Remove the foil and roast for another 30 minutes to brown the skin a little.
  4. Slow roasting doesn’t require the meat to be rested at the end as it will be very tender and will shred apart with a fork. It will shrink up as it cooks, so if you’re serving more than 6 or want leftovers, you might want to stick to the traditional roasting method.
  5. For the gravy: Once the lamb is removed from the pan, skim off most of the fat from the remaining juices. Place the pan on the hob (make sure it’s a flameproof pan, or decant the juices into one) and stir in the flour. Stir for a couple of minutes to cook the flour. Add the wine and redcurrant jelly. Stir for 1 minute, then add the stock. Simmer for a few minutes.
  6. For the mint sauce: Put the mint in a heatproof bowl with the sugar and 2 tablespoons of boiling water. Leave to cool, then stir in the white wine vinegar. Leave to steep for an hour or so if you can.
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