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Easy Slow-Cooked Lamb

by Jon Camilleri Jon Camilleri

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Prep 15-20min
Cook 90-135min
Serves 4
A really simple, forgiving slow-cooked lamb leg recipe using stock, perfect if you want tender, fall-apart meat with minimal effort.

List of Ingredients

1 Leg of Lamb (about 1.5–2.5 kg)
3–4 Cloves of Garlic
1 Large Onion (thickly sliced)
2–3 Sprigs of Rosemary
500–750ml Stock (lamb, beef, or chicken all work)
2 tbsp Olive Oil
Salt & Black Pepper

Instructions

1

1. Preheat the oven

Preheat your oven to 180°C (350°F).

2

Prepare the lamb

Pat the lamb dry with paper towels. Using a small knife, make small slits all over the meat. Insert slices of garlic into the slits. Rub the lamb all over with olive oil, salt, and black pepper.

3

3. Prepare the roasting base

Place the sliced onion in a roasting tray to form a base. Lay the rosemary sprigs over the onions. Place the lamb on top of this bed.

4

4. Add liquid

Pour the stock into the tray (around the lamb, not over it). This helps keep the meat moist and creates a flavorful base for juices.

5

5. Roast the lamb

Place in the oven and roast for 1 hour 30 minutes to 2 hours 15 minutes, depending on size and doneness preference. Baste the lamb with the pan juices every 30 minutes. Doneness guide: Medium: ~1.5 hours Well done/tender: closer to 2+ hours

6

6. Rest the meat

Remove from the oven and cover loosely with foil. Let it rest for 15–20 minutes before carving.

7

7. Serve

Slice the lamb and serve with the roasted onions and pan juices. Optional: pair with roasted potatoes or vegetables.

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