Tender Slow Roasted Whole Leg of Lamb

    8 hours 15 mins

    Yes it takes 7 hours to cook this at low heat, simmering in a red wine and stock sauce. The meat will be so tender it's falling off the bone - delicious and worth it!

    16 people made this

    Serves: 6 

    • 1 whole leg of lamb
    • 1 garlic head, split but not peeled
    • 6 carrots
    • 300ml red wine
    • 300ml stock

    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. Preheat oven to 120 degrees C.
    2. In a large a roasting dish lay the carrots and garlic on the base then place the lamb on top.
    3. Add wine and stock then bring to the boil on the stove.
    4. Carefully cover with foil tightly then put in oven and cook for 7 hours.
    5. Remove lamb to another roasting tin. Turn oven up to 200 degrees C and put lamb in to crisp the skin, for about 20 minutes.
    6. Reduce cooking juices to make gravy. Serve with potatoes and vegetables.

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    Reviews in English (22)


    My 12 year old daughter said "this is gorgeous" (never had such high praise in 12 years!)  -  14 May 2010  (Review from Allrecipes UK | Ireland)


    brilliant recipe, the bones just fell out of the meat... you don't need to carve it.. just a fork and a spoon and pull it apart.. my flatmates loved it, with roast potatoes, gravy, green beans and honey and mint glazed carrots. will make plenty of tasty sanny's later aswell  -  11 Dec 2011  (Review from Allrecipes UK | Ireland)


    It fell apart when I tranferred it from one tray to the other, which says how tender it was. Great success.  -  18 Jul 2010  (Review from Allrecipes UK | Ireland)