This Hairy Bikers slow roast leg of lamb from Mums Know Best cooks a 2kg leg in foil at 160°C for four to five hours. And it serves six at around 480 calories with a red wine and redcurrant jelly gravy from the resting juices.
Si and Dave say “a roast leg of lamb makes every Sunday an event” and prove it with this recipe. And the secret is anchovy fillets pushed deep into the meat alongside garlic and rosemary, which is a combination you rarely see in other roast lamb recipes.
The finish that makes this work is removing the foil for the last ten minutes at 200°C so the skin crisps up. Since the lamb has been steaming for hours, that final blast crisps the skin over meat so soft you pull it with a spoon.
Hairy Bikers Slow Roast Leg of Lamb
Description
Si and Dave’s slow roast leg of lamb from Mums Know Best where anchovy, garlic and rosemary get pushed into deep cuts before the whole leg cooks low and slow in foil, then crisps uncovered at high heat.
Ingredients
For the Lamb:
For the Gravy:
Instructions
- Stuff the lamb: Preheat the oven to 160°C/Fan 140°C/Gas 3. Use the tip of a knife to make 15 to 20 deep holes all over the leg. Take sprigs off the rosemary stalks and cut each anchovy fillet into three pieces. Pinch a sprig of rosemary, a sliver of garlic and a piece of anchovy together between your thumb and finger, then push them into each hole as far as they will go.
- Set up the tin: Spread the sliced onion in a roasting tin and place the lamb on top, tucking the onion underneath so it catches the dripping juices. Season the leg generously with salt and pepper.
- Slow roast: Wrap the roasting tin tightly with aluminium foil, pinching the edges so the lamb is fully enclosed. Roast for four to five hours until the meat is falling off the bone, since the foil traps steam and keeps everything moist through the long cook.
- Crisp the skin: Remove the foil and turn the oven up to 200°C/Fan 180°C/Gas 6. Roast uncovered for another 10 minutes until the skin is golden and crisp. Transfer the lamb to a warmed platter, cover loosely with foil and a couple of tea towels, then rest for 15 to 20 minutes.
- Make the gravy: Spoon off any fat from the roasting tin, then put the tin on the hob over a high heat. Pour in the red wine and 200ml of water, add the redcurrant jelly and stir constantly until the jelly melts and every bit of flavour is lifted from the bottom of the tin. Strain into a saucepan and discard the onion. Mix the cornflour with two tablespoons of cold water, stir it into the gravy with the stock cube if using, and simmer for two minutes until thick and glossy. Pour in any resting juices from the lamb before serving.
FAQs
What is the cooking time for slow roast leg of lamb?
For a 2kg leg, four hours is usually enough, while a larger 2.5kg leg needs closer to five. Si and Dave do not give a per-kilo timing for the slow method because the whole point is cooking until the meat gives way, which depends on the size and shape of your leg.
You can check by pushing a fork into the thickest part and twisting gently, since the meat should fall away without resistance when ready. Pull the foil back after four hours and test before deciding whether to give it another 30 minutes.
Can I use lamb shoulder instead of leg?
Si and Dave have a dedicated slow-roast shoulder recipe in both Meat Feasts and Everyday Winners that uses oregano, cinnamon, lemon, white wine and capers instead of the anchovy and rosemary here. Shoulder has more fat running through it, so it stays moist more easily and the cooking time is similar at around three to four hours.
The official Hairy Bikers website has their shoulder version with full instructions, and it is a genuinely different recipe rather than just a cut swap. If you want the anchovy and rosemary flavour from this leg recipe on a cheaper cut, shoulder will work but you lose the neat carving and get pulled meat instead.
Why use anchovies in lamb?
They melt completely during the long roast and leave behind a salty, savoury depth that you cannot get from salt alone. Si and Dave push them into deep cuts alongside garlic and rosemary, so the flavour works from the inside out rather than just sitting on the surface.
You will not taste fish in the finished lamb. The anchovies act the same way as Worcestershire sauce or soy sauce, adding background richness without announcing themselves. If you really do not want to use them, Si and Dave list them as optional, but they make a noticeable difference.
What is the best way to use leftover slow roast lamb?
Si and Dave say in Meat Feasts that “any leftovers can be used in a shepherd’s pie,” and the leftover lamb shepherd’s pie on this site uses exactly that approach. Since the meat is already falling apart from the slow roast, you skip the browning step and go straight to building the pie.
The lamb keeps in the fridge for three days or freezes well in portions. Pull the meat off the bone while it is still warm because it comes away much more easily than when cold and set.
What sides go with slow roast leg of lamb?
The dauphinoise potatoes are the classic match since the creamy potato layers soak up the red wine gravy perfectly. And for something fresh alongside all that richness, the Caesar salad or the panzanella both cut through the lamb with sharp, vinegary dressings.
The Meat Feasts version of this recipe roasts the leg on a bed of dried apricots and red onions with white wine, which gives you a built-in side dish. That version is a regular roast at 180°C rather than a slow roast, but the apricot bed idea works here too if you add them under the lamb for the last hour.
