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Slow Roasted Leg of Lamb

Preparation time: 

This slow roast, leg of lamb is a crowd pleaser, and takes the fuss out of getting it “just right”. Typically, leg of lamb is preferred medium, but then you’ll have the odd person who enjoys it at either end— rare or well done. Melt in the mouth tender, succulent and full of flavour, this hits the spot for everyone! No more prodding and poking to check ‘doneness’, just simply pop it in the oven and walk away!

A slick of pistachio verde sauce, some avocado and salad, this is a perfect low-carb Sunday dinner, and hardly any time spent in the kitchen.


100g serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 200°C (392°F)
    2. Rub the lamb with a drizzle of olive oil, and season with salt and pepper.
    3. Arrange the rosemary and garlic cloves in a roasting tray, where the lamb will lie. Place the lamb on top of the rosemary and garlic, and cover with a sheet of parchment (top tip for keeping moisture in and preventing the foil from sticking to the meat), and a sheet of foil.
    4. Turn down the oven to 160°C (320°F) and cook the lamb for 2.5–3 hours, until the meat yields when pressed. Remove the cover, turn up the heat to 200°C (392°F), and roast for another 30 minutes until golden.
    5. Alternatively, if your oven has a grill option, you can use this to brown the meat. Grill for about 15 minutes until golden.
    6. Leave to rest for at least 30 minutes, and then serve. The meat will be melt in the mouth tender, so you can simply pull it away from the bone (no need for carving!).

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