# Slow-Roasted Leg of Lamb

Recipe by [Amir Haddad](https://fridge.menu/en/u/amirhaddad)

A classic slow-roasted leg of lamb, cooked low and gentle until tender, with a rich gravy from the roasting juices.

Servings: 8 · Prep 20 min · Cook 120 min · Meat

![AI photo: Slow-Roasted Leg of Lamb](https://image.fridge.menu/adaptations/c8d8280h/ca95050954b0473bbfab079205d630dbf755d4f7ace7e77f5a5de3ac6bb72cfb.jpg)

## Ingredients

- 2 kg Leg of Lamb
- 4 clove [Garlic](https://fridge.menu/en/i/garlic)
- [Rosemary](https://fridge.menu/en/i/rosemary) — fresh
- [Salt](https://fridge.menu/en/i/salt)
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 500 ml [Wine](https://fridge.menu/en/i/wine)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — cut into wedges
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 1 pcs [Rosemary](https://fridge.menu/en/i/rosemary) — fresh sprig
- 500 ml [Stock](https://fridge.menu/en/i/stock)
- [Cornflour](https://fridge.menu/en/i/corn-starch) — a small amount, as needed
- [cornflour](https://fridge.menu/en/i/corn-starch) — as needed

## Steps

1. Trim the leg of lamb and score a diamond pattern into the fat layer with a sharp knife, without cutting into the meat.
2. In a mortar, pound the garlic, rosemary, salt and pepper into a smooth paste and rub it well over the leg.
3. Place the leg in a greased roasting dish, cover with cling film and refrigerate until the next day.
4. Arrange the carrot, onion, garlic and rosemary in the dish with the lamb and put the cold meat into a cold oven. Pour in the wine and half the stock, then set the oven to 130°C fan.
5. Baste the leg generously with the dish juices 1-2 times an hour at 130°C, topping up with extra stock as needed. (150 min)
6. Roast the leg at 130°C fan for 2½ hours, then raise the temperature to 150°C fan and roast for a further 30 minutes, or until the internal temperature of the leg reaches 65°C. (30 min)
7. Once the leg has reached 65°C, strain the dish juices into a bowl and skim off the fat. Pour into a saucepan and thicken with a little cornflour if needed. Season well.
8. Let the leg rest for 20 minutes on a board, then carve. (20 min)

Published 2026-10-10

https://fridge.menu/en/r/slow-roasted-leg-of-lamb-c8d8280h

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