Slow cooked leg of lamb on a serving platter with vegetables

Slow cooked leg of lamb

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(82 ratings)

Prep: 15 mins Cook: 7 hrs, 30 mins

More effort

Serves 6

Slow cooked, melt-in-the-mouth meat that needs 7 hours in the oven but little more than 7 minutes work for the chef

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal743
  • fat41g
  • saturates20g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein73g
  • salt1g
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  • 1 large leg of lamb, about 3kg/6lb 8oz



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 4 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 garlic cloves, peeled, but left whole
  • 4 carrots, leave whole if small or quarter lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300ml white wine
  • 300ml stock, use what you have
  • 2 tbsp Armagnac or Madeira, optional, to finish
  • thyme sprigs, to finish


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.

  2. Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.

  3. There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.

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Comments, questions and tips

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8th Sep, 2019
I cooked leg of lamb using this recipe today, it came out perfectly and the gravy was delicious. However, I could not brown the leg of lamb on the hob. So instead I did as someone else suggested I put leg of lamb in a very hot oven (220C) on a tray on its own for 15 mins. Then continued the recipe from 2. onwards. I also uncovered lamb near the end when I turned up the heat to around 180C to start roasting the potatoes, so it had about 20-30mins at end uncovered too. But it turned out fine, everyone loved it. I didn't have any white wine only red, and it tasted fine with red wine. I also sieved the carrots, garlic and onions into the gravy as others have recommended. I will definitely use the seven hour method for cooking leg of lamb in future.
FamilyLee's picture
9th Jan, 2019
This is such a beautiful recipe, after 7hrs the lamb falls off of the bone and the gravy is wonderful. I have done this at both 100 fan and 140 fan, and much prefer the consistency of the meat at the higher temperature. I also slightly soften the veg in a pot before adding the stock (knorr lamb stock pot) and wine. I serve with mashed potatoes, greens, and Yorkshire puddings. The veg in my opinion is simply there to flavour the gravy, so I squash it through the sieve for maximum flavour and stir in a knob of butter once reduced.
1st Apr, 2018
I was a bit dubious of this at first but it really is delicious and rather easy. The meat is pretty forgiving if you forget to turn it!
Dot Cotton
17th Mar, 2018
Have done this a few times since my first post in 2016. Took another posters advice today & put the lamb in at 200 for first 15 mins & then turned it down. Gave it another 15 mins at the end at 200 to give it a bit more colour. Lamb was so soft & juicy. Fantastic recipe
Calamity Jane's picture
Calamity Jane
29th Dec, 2017
I use a whole bottle of (cheap) red wine and please note the onions, garlic, carrots etc are essential for the flavour of the gravy. They are way too soft to serve as veg. At the end, pass the whole cooking fluid and veg through a sieve, you get a fabulous tasting gravy and it’s already thickened by the veg. Also then add as large a dollop of redcurrent jelly as you like, and melt into gravy. Gorgeous.
16th Apr, 2017
Just cooked this again for Easter Sunday. I've done this recipe about 5 times now, for family and friends, never fails to please! Brilliantly easy and always turns out great. I add extra carrots and onions and sometimes extra stock instead of wine (if I'm keeping calories low). Thoroughly recommend this way of cooking lamb.
25th Mar, 2017
Not sure you need to wrestle a great hunk of lamb round a pan to brown it. Just turn the oven up high and put it in for 15 minutes to brown, then turn down to 120c and wrap in foil. If it's still too "beige", take the foil off at the end and turn up the heat again and cook for further 10-15 mins. Chefs insist on browning but I doubt anyone could tell the difference if you cooked it as above! And yes, I have tried both ways. Marcus Wareing judged a hotpot contest once (having shown how he cooks it, with meat browned first) and the winner? Well, she just chucked the unbrowned lamb in the casserole with all the extras and cooked it for a long time. So there you are. This lamb recipe is delicious of course - hard to fail with something cooked for 7 hours.
5th Feb, 2017
If you have a covered BBQ you can give it a good searing (both sides) before putting it in the oven, ... if your casserole dish is too small, cover a large roasting dish with tin foil.
Mrs Gray
12th Apr, 2020
Great tip!
30th Oct, 2016
Beautiful and so easy! Used port in the gravy as replacement for suggested liquors. Will be doing next time we have a crowd round!


21st Nov, 2018
Could I use this recipe for a boned, rolled shoulder, or would it not work as well? Thank you
goodfoodteam's picture
26th Nov, 2018
Thanks for your question. It is possible to use a boned, rolled shoulder but that will produce more fat and may not render as well if you keep it rolled. We'd suggest sticking with the leg.
28th Jan, 2018
I have a 1.5kg leg of lamb, should I reduce the cooking time? Thanks
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. As this lamb is slow-cooked it is fine to follow the recipe as above.
24th Jul, 2016
Lamb weighs 2.3kg. How long should I cook it for?
goodfoodteam's picture
16th Aug, 2016
As this is a very low oven, there's no harm in continuing to cook the meat for 7 hours even if the joint is a bit smaller. Hope this helps.
1st Jan, 2016
Can I do this in a slow cooker? If so, at what setting?
1st Aug, 2015
I have a 1.5kg half leg of lamb. Can I still slow cook it for the full 7 hours as you would with the 3kg whole leg? Any Help would be fab. Thanks!
29th Mar, 2015
Can this recipe be done using boned leg of lamb--- I am having family Easter Sunday for 13 adults and 5 children and I would have more meat per Kg -- would it mean just reducing the hours --I do hope so as slow cooked meat is delicious.
26th Mar, 2015
Hi! Looks great and I'm planning to make this this weekend-if I was going to cook two legs should I increase cooking time or should it not make a difference once the oven is hot enough? Thanks for any help!


24th Oct, 2016
I always wrap the lamb tightly with 5 layers of foil, check after 5 hours though, mine has dried out ofter 7 before if the lamb was a little smaller. When the lamb is finished the vegetables are far to soft to serve, squash then through a sieve to help thicken and flavour the sauce. Serve with buttered green beans - I use the pan I fried the lamb off in just to add some extra favour - and daulphenoise potatoes.....used this recipe many times, my father in law damands this for dinner when he stays! I do add anchovies and thyme though and never salt the meat before cooking. Lovely served at the table at a dinner party....happy cooking guys.
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