Name: Hairy Bikers Slow Roast Leg Of Lamb
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Ingredients: 1 leg of lamb, bone-in (approx. 2.5 kg); 4 cloves garlic, sliced; 4 sprigs of fresh rosemary; 2 tablespoons olive oil; Salt and pepper; 2 large onions, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 250ml red wine; 750ml beef or lamb stock

This succulent Hairy Bikers Slow Roast Leg Of Lamb is cooked with garlic, rosemary, onions, red wine, and rich beef stock. The result is incredibly tender, fall-off-the-bone meat accompanied by a deep and savory gravy. This recipe is the perfect centerpiece for a Sunday roast or a special family gathering, serving 6-8 people.

Jump to Recipe Jump to Video Print Recipe

Hairy Bikers Slow Roast Leg Of Lamb Ingredients

For the Lamb:

1 leg of lamb, bone-in (approx. 2.5 kg or 5.5 lbs)
4 cloves garlic, peeled and sliced
4 sprigs of fresh rosemary
2 tablespoons olive oil
Salt and freshly ground black pepper

For the Gravy:

2 large onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
250ml (1 cup) red wine
750ml (3 cups) beef or lamb stock
1 tablespoon plain flour (optional, for thickening)

How To Make Hairy Bikers Slow Roast Leg Of Lamb

Prepare the lamb: Preheat your oven to 325°F (160°C). Using a small, sharp knife, make small incisions all over the leg of lamb. Push the slices of garlic and small pieces of rosemary into the cuts. Rub the entire leg with olive oil and season generously with salt and pepper.
Sear the meat: Place a large, flameproof roasting pan on the stovetop over high heat. Carefully place the lamb in the pan and sear on all sides until it is nicely browned. This step creates a rich, flavorful crust.
Sauté the vegetables: Remove the lamb from the pan and set it aside for a moment. Add the chopped onions, carrots, and celery to the pan and cook for 5-7 minutes, stirring occasionally, until they have softened and started to brown.
Deglaze and add liquid: Pour the red wine into the pan to deglaze it. To deglaze, simply use a wooden spoon to scrape all the browned, flavorful bits from the bottom of the pan. Let the wine bubble and reduce by half, then pour in the beef or lamb stock.
Roast the lamb: Place the seared lamb back into the roasting pan on top of the vegetables and liquid. Cover the pan very tightly with a double layer of aluminum foil. Place in the preheated oven and roast for 4 to 5 hours, or until the meat is completely tender and falling away from the bone.
Rest the meat: Carefully remove the lamb from the pan and place it on a warm platter or cutting board. Cover it loosely with foil and let it rest for at least 20 minutes before carving. This is a crucial step for juicy meat.
Make the gravy: Strain the remaining liquid from the roasting pan through a sieve into a saucepan, pressing down on the vegetables to extract all the juice. Skim any excess fat from the surface. If you prefer a thicker gravy, mix the flour with a little cold water to form a paste and whisk it into the simmering liquid until thickened. Season with salt and pepper to taste.
Serve: Carve or pull the tender lamb from the bone and serve immediately with the hot, rich gravy.

Recipe Tips

Bring Lamb to Room Temperature: Before you start, take the lamb out of the refrigerator for about an hour. Letting the meat come to room temperature helps it cook more evenly.
Don’t Skip Searing: Browning the lamb in a hot pan before roasting is essential. This process, called the Maillard reaction, creates a deep, savory crust that adds a huge amount of flavor to both the meat and the final gravy.
Cover Tightly for Tenderness: The key to this recipe is trapping the steam in the roasting pan. A tight seal with foil ensures the lamb braises in the liquid, making it incredibly moist and fall-off-the-bone tender.
Resting is Non-Negotiable: Letting the lamb rest after cooking is one of the most important steps. It allows the juices that have moved to the surface during cooking to redistribute throughout the meat, guaranteeing every slice is succulent and flavorful.

What To Serve Slow Roast Leg Of Lamb

This slow-roasted lamb is the star of a classic Sunday roast. Serve it with crispy roast potatoes, creamy mashed potatoes, or a rich dauphinoise. For vegetables, honey-glazed carrots and parsnips, steamed green beans, or tender cabbage are perfect partners. And of course, no roast lamb dinner is complete without a side of sharp mint sauce and perhaps some fluffy Yorkshire puddings to soak up that delicious gravy.

How To Store Slow Roast Leg Of Lamb Leftovers

Refrigerate: Store leftover lamb and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the lamb gently in the oven or microwave, adding a splash of gravy to keep it moist.
Freeze: Sliced lamb freezes well. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. Store the gravy in a separate airtight container. Both will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Hairy Bikers Slow Roast Leg Of Lamb Nutrition Facts

Serving Size: 1 serving (approx. 200g of lamb)

Calories: 580 kcal
Total Fat: 35g
Saturated Fat: 15g
Cholesterol: 190mg
Sodium: 450mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 55g

Frequently Asked Questions

Do I have to use a bone-in leg of lamb? You can use a boneless leg of lamb, but the bone adds a significant amount of flavor and moisture during the long cooking process. If you use a boneless roast, you may need to reduce the cooking time slightly.
Can I use white wine instead of red? Yes, you can substitute white wine for red. It will create a gravy with a lighter color and a slightly different, less robust flavor profile, but it will still be delicious.
My gravy is too thin. How can I thicken it? The easiest way to thicken the gravy is with a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. While the gravy is simmering, slowly whisk in the slurry until you reach your desired consistency.
How do I know for sure when the lamb is done? For this recipe, visual cues are best. After 4-5 hours, the meat should be visibly shrinking from the bone and should be exceptionally tender when prodded with a fork. You should be able to easily pull the meat apart.

Try More Recipes:

Hairy Bikers Slow Roast Leg Of Lamb

Author: Alex Saidani Cooking Method:Roasting Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time:5 hours Rest time: minutesTotal time:5 hours 20 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:580 kcal Best Season:Summer

Description

This Hairy Bikers Slow Roast Leg Of Lamb is the ultimate comfort food. The lamb is studded with garlic and rosemary, seared, then slow-cooked in red wine and stock until it’s so tender it falls off the bone. Served with a rich, homemade gravy, it’s the perfect centerpiece for any special occasion.

Instructions

Prepare the lamb: Preheat oven to 325°F (160°C). Make incisions in the lamb and stuff with garlic and rosemary. Rub with oil, salt, and pepper.
Sear the lamb: Brown the lamb on all sides in a hot, flameproof roasting pan on the stovetop. Remove and set aside.
Start the gravy base: Sauté the onions, carrots, and celery in the same pan for 5 minutes. Deglaze with red wine, then add the stock.
Roast: Place the lamb back in the pan. Cover tightly with foil and roast for 4-5 hours until the meat is fall-apart tender.
Rest and make gravy: Remove the lamb to a platter to rest for 20 minutes. Strain the pan juices into a saucepan, skim off fat, and simmer to create the gravy. Thicken if desired.
Serve: Carve or pull the lamb and serve with the hot gravy.

Hairy Bikers Slow Roast Leg Of Lamb

Hairy Bikers Slow Roast Leg Of Lamb Ingredients