{"id":129206,"date":"2026-11-02T19:43:10","date_gmt":"2026-11-02T19:43:10","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=129206"},"modified":"2026-11-02T19:43:11","modified_gmt":"2026-11-02T19:43:11","slug":"roast-leg-of-lamb-tender-juicy-packed-with-flavour","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-roast-leg-of-lamb-tender-juicy-packed-with-flavour.html","title":{"rendered":"Slow roast Leg of Lamb : Tender, Juicy &amp; Packed with Flavour"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Slow roast leg of lamb is the dish I make whenever the whole family is coming round: Christmas, Easter, Eid or just a big Sunday lunch. Three hours in the oven turns the meat so tender and juicy that it practically falls off the bone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It&#8217;s an easy recipe because the oven does nearly all the work. Below you&#8217;ll find my 3-hour method, plus 4-hour and 7-hour versions, a cooking time chart by weight, fan oven and gas mark settings, and a quicker pink roast for when you&#8217;re short on time.<\/p>\n\n\n<div class=\"wp-block-image alignnone size-full wp-image-92441\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-2-683x1024.jpg\" alt=\"A close-up of a thick slice of roasted leg of lamb served on a black plate with creamy mashed potatoes, garnished with a sprig of rosemary, with bread and a glass of orange juice in the background.\" class=\"wp-image-122478\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-2-1024x1536.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-2.jpg 1200w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\">a thick slice of roasted leg of lamb<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Why you&#8217;ll love this slow roast lamb<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Meltingly tender meat, no thermometer or guesswork needed.<\/li>\n\n\n\n<li>Just 20 minutes of prep, then the oven takes over.<\/li>\n\n\n\n<li>You pick the timing that suits your day: 3, 4 or 7 hours.<\/li>\n\n\n\n<li>The onions and pan juices make a gorgeous gravy with no extra effort.<\/li>\n\n\n\n<li>It feeds a crowd and is very forgiving if lunch runs late.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How much lamb per person?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Allow 200\u2013250 g of boneless meat per person, which works out at roughly 300\u2013350 g of bone-in leg each.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Number of people<\/th><th>Bone-in leg of lamb<\/th><\/tr><\/thead><tbody><tr><td>4<\/td><td>1.2\u20131.5 kg<\/td><\/tr><tr><td>6<\/td><td>1.8\u20132 kg<\/td><\/tr><tr><td>8<\/td><td>2.5 kg<\/td><\/tr><tr><td>10<\/td><td>3 kg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">For this recipe I used a 1.2 kg leg. There were six of us at the table, two adults and four children aged 5 to 15, and we still had leftovers. If everyone&#8217;s a hearty eater, the same leg will comfortably feed four adults.<\/p>\n\n\n<div class=\"wp-block-image alignnone wp-image-92442 size-full\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"684\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1-684x1024.jpg\" alt=\"Close-up of an herb-roasted leg of lamb served with caramelised onions on a white platter, garnished with a sprig of rosemary, with a plate of mashed potatoes in the background.\" class=\"wp-image-122477\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1-684x1024.jpg 684w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1-1026x1536.jpg 1026w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1.jpg 1200w\" sizes=\"auto, (max-width: 684px) 100vw, 684px\" \/><figcaption class=\"wp-element-caption\">Melt-in-the-mouth roasted leg of lamb<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for a tender roast leg of lamb (1.2\u20131.5 kg)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 bone-in leg of lamb, 1.2\u20131.5 kg<\/li>\n\n\n\n<li>6 garlic cloves<\/li>\n\n\n\n<li>2 sprigs of fresh rosemary<\/li>\n\n\n\n<li>30 g butter<\/li>\n\n\n\n<li>3 tbsp olive oil<\/li>\n\n\n\n<li>2 onions<\/li>\n\n\n\n<li>2 bay leaves and a few sprigs of thyme<\/li>\n\n\n\n<li>\u00bd tsp ground coriander (optional, but it&#8217;s how I&#8217;ve always done it)<\/li>\n\n\n\n<li>sea salt and freshly ground black pepper<\/li>\n\n\n\n<li>250 ml vegetable or lamb stock (or water)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">You can add carrots or celery under the joint with the onions. They flavour the juices and lift the meat off the bottom of the tin.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-87208 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"655\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-dagneau-piquer-avec-de-lail.jpg\" alt=\"Leg of lamb studded with garlic\" class=\"wp-image-87208\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-dagneau-piquer-avec-de-lail.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-dagneau-piquer-avec-de-lail-300x197.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to slow roast a leg of lamb: 3, 4 or 7 hours<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The longer you cook it, the lower the oven goes. Whichever timing you choose, the lamb is cooked right through until it&#8217;s completely tender, so it isn&#8217;t served pink.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Time<\/th><th>Conventional oven<\/th><th>Fan oven<\/th><th>Gas mark<\/th><th>Covered?<\/th><th>Result<\/th><\/tr><\/thead><tbody><tr><td>3 hours<\/td><td>180\u00b0C (350\u00b0F)<\/td><td>160\u00b0C<\/td><td>4<\/td><td>Uncovered, foil at the end if needed<\/td><td>Tender, slices thinly<\/td><\/tr><tr><td>4 hours<\/td><td>160\u00b0C (325\u00b0F)<\/td><td>145\u00b0C<\/td><td>3<\/td><td>Foil for the first 3 hours<\/td><td>Very tender<\/td><\/tr><tr><td>7 hours<\/td><td>120\u00b0C (250\u00b0F)<\/td><td>110\u00b0C<\/td><td>\u00bd<\/td><td>Covered throughout (casserole or foil)<\/td><td>Pulls apart with a fork<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">For all three, I start with 15 minutes at 220\u00b0C (200\u00b0C fan, gas 7) to brown the outside and build flavour, then turn the oven down. This two-stage method, hot then low, is the secret to a golden crust with soft meat inside.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3-hour slow roast leg of lamb (my go-to)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is the version I make most often. The meat is tender and juicy but still holds together, so you get proper slices for the table. The full method is below.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4-hour slow roast leg of lamb in foil<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">After the first 15 minutes at 220\u00b0C, turn the oven down to 160\u00b0C (145\u00b0C fan, gas 3). Cover the tin with foil, crimping it tightly round the edges to trap the steam. Take the foil off for the last hour so the lamb can brown, and baste every 30 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7-hour leg of lamb<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">After browning, turn the oven down to 120\u00b0C (110\u00b0C fan, gas \u00bd). Pour 400 ml of stock into the tin and cover tightly. Baste every hour. For the last 30 minutes, uncover and turn the oven up to 200\u00b0C to colour the top. The meat falls apart on its own, so you serve it with a spoon rather than a carving knife.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pot-roasting in a casserole dish<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Any of these methods works in a lidded cast-iron casserole that goes in the oven. Keep the lid on so the lamb braises in its own steam, then take it off for the final 30 minutes to give it some colour.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fan oven or conventional?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Both work well. In a fan oven, just drop the temperature by 15\u201320\u00b0C, as shown in the table. Fan ovens dry meat out a little more, so baste generously and keep a tray of water in the oven.<\/p>\n\n\n<div class=\"wp-block-image wp-image-57365 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite.jpg\" alt=\"Herb-roasted leg of lamb served with caramelised onions, presented on a white platter, with a plate of mashed potatoes in the background.\" class=\"wp-image-122476\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Tender oven-roasted leg of lamb<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Leg of lamb cooking times by weight<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Weight (bone-in)<\/th><th>Slow roast at 180\u00b0C (160\u00b0C fan)<\/th><th>Quick roast, medium, at 180\u00b0C<\/th><\/tr><\/thead><tbody><tr><td>1 kg<\/td><td>2 hr 45 min<\/td><td>40\u201345 min<\/td><\/tr><tr><td>1.2\u20131.5 kg<\/td><td>3 hours<\/td><td>50\u201360 min<\/td><\/tr><tr><td>2 kg<\/td><td>3 hr 30 min<\/td><td>1 hr 15\u20131 hr 20<\/td><\/tr><tr><td>2.5 kg<\/td><td>4 hours<\/td><td>1 hr 35\u20131 hr 40<\/td><\/tr><tr><td>3 kg<\/td><td>4 hr 30 min<\/td><td>1 hr 55\u20132 hours<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">For a quick roast, take off 10 minutes for pink lamb, or add 10 minutes per kilo for well done. These times include the initial browning but not the resting time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Boneless leg of lamb?<\/strong> A boned and rolled joint cooks a little faster. Knock about 10 minutes per kilo off the times above and check it 20 minutes early.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-step: slow roast leg of lamb<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Take the lamb out of the fridge at least 30 minutes before cooking.<\/li>\n\n\n\n<li>Heat the oven to 220\u00b0C (200\u00b0C fan, gas 7). Put a shelf low down and take out the ones above it, so you don&#8217;t burn your hands every time you baste (I&#8217;ve done that more times than I&#8217;d like to admit!).<\/li>\n\n\n\n<li>Pat the lamb dry with kitchen paper, then rub it all over with olive oil.<\/li>\n\n\n\n<li>Using a small, sharp knife, make little cuts all over the fatty side. Push a sliver of garlic, a small sprig of rosemary and a knob of butter into each one.<\/li>\n\n\n\n<li>Season generously with salt and pepper, and sprinkle over the coriander if using.<\/li>\n\n\n\n<li>Scatter the sliced onions, bay and thyme over the base of a roasting tin. Drizzle with a little oil and pour in the stock. Sit the lamb on top, fat side up.<\/li>\n\n\n\n<li>Put a tray of water on the top shelf. Roasting in a steamy oven is what keeps the meat juicy.<\/li>\n\n\n\n<li>Roast for 15 minutes, then turn the oven down to 180\u00b0C (160\u00b0C fan, gas 4) and cook for 3 hours.<\/li>\n\n\n\n<li>Every 30 minutes, turn the lamb and baste it with the juices. If the tin looks dry, add half a glass of water, and top up the water tray too.<\/li>\n\n\n\n<li>If the lamb is getting too dark, cover it loosely with foil for the last 30 minutes.<\/li>\n\n\n\n<li>Lift it out of the oven, tent it loosely with foil and leave it to rest for 30 minutes before carving.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"632\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-d-agneau-depose-sur-un-lit-d-oignon.jpg\" alt=\"A raw leg of lamb placed in a glass baking dish on a bed of sliced onions, ready to be seasoned and roasted.\" class=\"wp-image-87210\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-d-agneau-depose-sur-un-lit-d-oignon.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/gigot-d-agneau-depose-sur-un-lit-d-oignon-300x190.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How do you know when it&#8217;s done?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For slow-roast lamb, the fork test is all you need: a fork should slide in with no resistance, and the meat should come away from the bone easily. By then it will be well above 80\u00b0C in the middle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a quick roast, a meat thermometer pushed into the thickest part (not touching the bone) is the most reliable guide:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>55\u201358\u00b0C: pink<\/li>\n\n\n\n<li>60\u201363\u00b0C: medium<\/li>\n\n\n\n<li>70\u00b0C and above: well done<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">No thermometer? Pierce the meat: red juices mean it needs longer, rosy juices mean medium, and clear juices mean well done. Try not to prod it too often, or you&#8217;ll lose those precious juices.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-90758\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1474\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/02\/meilleure-fac\u0327on-pour-reussir-la-cuisson-du-gigot-au-four.jpg\" alt=\"A beautifully roasted leg of lamb garnished with rosemary and caramelised onions, served on a white platter with mashed potatoes and bread in the background.\" class=\"wp-image-90758\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/02\/meilleure-fac\u0327on-pour-reussir-la-cuisson-du-gigot-au-four.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/02\/meilleure-fac\u0327on-pour-reussir-la-cuisson-du-gigot-au-four-204x300.jpg 204w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/02\/meilleure-fac\u0327on-pour-reussir-la-cuisson-du-gigot-au-four-695x1024.jpg 695w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Best way to successfully roast a leg of lamb in the oven<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How long should lamb rest?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Rest a slow-roast leg for 30 minutes, loosely covered with foil. It stays hot for a good 45 minutes, which gives you plenty of time to make the gravy and finish the sides. A quick-roast leg needs 10\u201315 minutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Easy gravy from the pan juices<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">While the lamb rests, tip the roasting tin slightly and spoon off most of the fat. Mash the soft onions into the juices, add a splash of stock or water and scrape up all the sticky bits from the bottom. Simmer for a couple of minutes on the hob, season to taste, and you have a rich onion gravy with no flour needed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to carve a leg of lamb<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Hold the shank (the narrow bone end) with a cloth or carving fork. Cut slices across the grain, working down towards the bone, then turn the joint and carve the other side. After a 7-hour roast, skip the knife and simply pull the meat apart with two forks.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"632\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/le-gigot-dagneau-a\u0300-la-fin-de-cuisson.jpg\" alt=\"Roasted leg of lamb in a glass baking dish, seasoned with herbs and surrounded by caramelised onions and bay leaves, just out of the oven\" class=\"wp-image-87216\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/le-gigot-dagneau-a\u0300-la-fin-de-cuisson.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/12\/le-gigot-dagneau-a\u0300-la-fin-de-cuisson-300x190.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Quick roast: pink leg of lamb in under an hour<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">No time for a slow roast? Prepare the lamb exactly the same way (garlic, rosemary, oil, onions), then roast it at 180\u00b0C. For a 1.2 kg leg, allow 40\u201345 minutes for pink, 50\u201355 minutes for medium and 60\u201365 minutes for well done. Baste it two or three times, then rest it under foil for 10\u201315 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The meat will be firmer and pinker, rather than melt-in-the-mouth. You can also watch my <a href=\"https:\/\/youtu.be\/K7OflFKVGxo\">quick roast leg of lamb video<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why is my roast lamb tough?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With a quick roast, it&#8217;s usually overcooked: once the middle goes past 70\u00b0C, the meat dries out. With a slow roast, it&#8217;s usually the opposite. It simply hasn&#8217;t had long enough, as the fibres only really relax after about 3 hours. Give it another 30 minutes, covered, and it will turn tender.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to thaw a frozen leg of lamb<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Always defrost lamb in the fridge, still in its packaging and sitting on a tray. Allow about 7 hours per 500 g:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1.2 kg leg: about 17 hours<\/li>\n\n\n\n<li>2 kg leg: about 28 hours<\/li>\n\n\n\n<li>2.5 kg leg: about 35 hours<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Once thawed, it will keep for another day in the fridge. Take it out 30 minutes before cooking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Can you prepare a leg of lamb the day before?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Stud it with garlic and rosemary, season it the night before, then cover and keep it in the fridge. Slow-roast lamb also reheats beautifully: cover it with its juices and warm it through at 160\u00b0C for 20\u201325 minutes. Leftovers keep for 3 days in the fridge and are brilliant in sandwiches or wraps.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What to serve with roast leg of lamb<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-the-best-homemade-creamy-mashed-potatoes-an-easy-recipe.html\">creamy mashed potatoes<\/a>, with the onion gravy spooned over<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-crispy-oven-roasted-potatoes.html\">crispy roast potatoes<\/a><\/li>\n\n\n\n<li>roasted carrots, parsnips and shallots<\/li>\n\n\n\n<li>green beans, peas or flageolet beans<\/li>\n\n\n\n<li>celeriac or parsnip mash<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For sauces, the pan gravy is often all you need. If you like the British classics, mint sauce or redcurrant jelly are lovely with lamb. A peppercorn sauce or a fresh chimichurri also work really well.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FAQs: slow roast leg of lamb<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Should you cover lamb when roasting?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For the 3-hour method, no: only cover it at the end if it&#8217;s browning too fast. For 4 hours, cover it for the first 3 hours. For 7 hours, keep it covered until the last 30 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What temperature do you slow roast lamb at in a fan oven?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">160\u00b0C fan for 3 hours, 145\u00b0C fan for 4 hours, or 110\u00b0C fan for 7 hours, after an initial 15 minutes at 200\u00b0C fan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long do you cook a 2 kg leg of lamb?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">About 3 hours 30 minutes as a slow roast at 180\u00b0C, or 1 hour 15\u201320 minutes for medium as a quick roast.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long does a 1.2 kg leg of lamb take?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">3 hours as a slow roast at 180\u00b0C (160\u00b0C fan), or 50\u201355 minutes for medium as a quick roast.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Do you need to sear the lamb in a pan first?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. The first 15 minutes at 220\u00b0C give it all the colour it needs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">More roasts to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-slow-oven-braised-lamb-shanks-easy-recipe-for-a-cosy-meal.html\">Slow oven-braised lamb shanks<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-roast-stuffed-turkey-recipe-juicy-flavorful-and-easy-to-make.html\">Roast stuffed turkey<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-juicy-oven-roasted-chicken-family-recipe-for-perfect-golden-skin-every-time.html\">Juicy oven-roasted chicken<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-oven-baked-clementine-glazed-salmon.html\">Oven-baked clementine glazed salmon<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" 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53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/gigot-d-agneau-au-four-cuisson-reussite-et-parfaite-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Herb-roasted leg of lamb served with caramelised onions, presented on a white platter, with a plate of mashed potatoes in the background.\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Slow Roast Leg of Lamb<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span 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\/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">4 hours 5 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"4\">4<\/span> portions <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-roast-leg-of-lamb-tender-juicy-packed-with-flavour.html\/print\/129221\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Slow roast leg of lamb, cooked for 3 hours until it\u2019s so tender it falls off the bone. The joint is studded with garlic, rosemary and butter and roasted on a bed of onions, which become an easy gravy while it cooks. It takes just 20 minutes of prep and is perfect for Sunday lunch, Christmas or Easter.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button\" data-amount=\"0.5\" type=\"button\">1\/2x<\/button><button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h4><em>For the lamb<\/em><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e78f\" id=\"ingredient_checkbox_6af4840d8e78f\" aria-label=\"1 bone-in leg of lamb, 1.2\u20131.5 kg (2\u00bd\u20133\u00bc lb)\"><label for=\"ingredient_checkbox_6af4840d8e78f\"><\/label><\/span><span data-amount=\"1\">1<\/span> bone-in leg of lamb, 1.2\u20131.5 kg (<span data-amount=\"2.5\">2\u00bd<\/span>\u2013<span data-amount=\"3.25\">3\u00bc<\/span> lb)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e798\" id=\"ingredient_checkbox_6af4840d8e798\" aria-label=\"6 garlic cloves, cut into slivers\"><label for=\"ingredient_checkbox_6af4840d8e798\"><\/label><\/span><span data-amount=\"6\">6<\/span> garlic cloves, cut into slivers<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e79d\" id=\"ingredient_checkbox_6af4840d8e79d\" aria-label=\"2 sprigs fresh rosemary, broken into small sprigs\"><label for=\"ingredient_checkbox_6af4840d8e79d\"><\/label><\/span><span data-amount=\"2\">2<\/span> sprigs fresh rosemary, broken into small sprigs<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7a3\" id=\"ingredient_checkbox_6af4840d8e7a3\" aria-label=\"30 g (2 tbsp) butter, cut into small cubes\"><label for=\"ingredient_checkbox_6af4840d8e7a3\"><\/label><\/span><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> (<span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span>) butter, cut into small cubes<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7a7\" id=\"ingredient_checkbox_6af4840d8e7a7\" aria-label=\"3 tbsp olive oil\"><label for=\"ingredient_checkbox_6af4840d8e7a7\"><\/label><\/span><span data-amount=\"3\" data-unit=\"tbsp\">3 tbsp<\/span> olive oil<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7ab\" id=\"ingredient_checkbox_6af4840d8e7ab\" aria-label=\"1 tsp sea salt\"><label for=\"ingredient_checkbox_6af4840d8e7ab\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> sea salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7b0\" id=\"ingredient_checkbox_6af4840d8e7b0\" aria-label=\"\u00bd tsp freshly ground black pepper\"><label for=\"ingredient_checkbox_6af4840d8e7b0\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"tsp\">\u00bd tsp<\/span> freshly ground black pepper<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7b4\" id=\"ingredient_checkbox_6af4840d8e7b4\" aria-label=\"\u00bd tsp ground coriander (optional)\"><label for=\"ingredient_checkbox_6af4840d8e7b4\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"tsp\">\u00bd tsp<\/span> ground coriander (optional)<\/li>\n<\/ul>\n<h4><em>For the roasting tin<\/em><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7b9\" id=\"ingredient_checkbox_6af4840d8e7b9\" aria-label=\"2 onions, cut into thick rings\"><label for=\"ingredient_checkbox_6af4840d8e7b9\"><\/label><\/span><span data-amount=\"2\">2<\/span> onions, cut into thick rings<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7bd\" id=\"ingredient_checkbox_6af4840d8e7bd\" aria-label=\"2 bay leaves\"><label for=\"ingredient_checkbox_6af4840d8e7bd\"><\/label><\/span><span data-amount=\"2\">2<\/span> bay leaves<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7c0\" id=\"ingredient_checkbox_6af4840d8e7c0\" aria-label=\"2 sprigs fresh thyme\"><label for=\"ingredient_checkbox_6af4840d8e7c0\"><\/label><\/span><span data-amount=\"2\">2<\/span> sprigs fresh thyme<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7c4\" id=\"ingredient_checkbox_6af4840d8e7c4\" aria-label=\"250 ml (1 cup) vegetable or lamb stock, or water\"><label for=\"ingredient_checkbox_6af4840d8e7c4\"><\/label><\/span><span data-amount=\"250\">250<\/span> ml (1 cup) vegetable or lamb stock, or water<\/li>\n<\/ul>\n<h4><em>For a steamy oven<\/em><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6af4840d8e7c9\" id=\"ingredient_checkbox_6af4840d8e7c9\" aria-label=\"500 ml (2 cups) hot water, plus extra to top up\"><label for=\"ingredient_checkbox_6af4840d8e7c9\"><\/label><\/span><span data-amount=\"500\">500<\/span> ml (2 cups) hot water, plus extra to top up<\/li>\n<\/ul>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6af4840d8eb67_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6af4840d8eb67_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4><em>Prep<\/em><\/h4>\n<ol>\n<li id=\"instruction-step-1\">Take the lamb out of the fridge 30 minutes before cooking so it roasts evenly.<\/li>\n<li id=\"instruction-step-2\">Heat the oven to 220\u00b0C (200\u00b0C fan, 425\u00b0F, gas 7). Put one shelf low down and one at the very top.<\/li>\n<li id=\"instruction-step-3\">Pat the lamb dry with kitchen paper and rub it all over with the olive oil.<\/li>\n<li id=\"instruction-step-4\">Cut 12\u201315 small slits, about 2 cm (\u00be in) deep, all over the fatty side.<\/li>\n<li id=\"instruction-step-5\">Push a sliver of garlic, a small sprig of rosemary and a cube of butter into each slit.<\/li>\n<li id=\"instruction-step-6\">Season all over with the salt, pepper and coriander.<\/li>\n<\/ol>\n<h4><em>Brown<\/em><\/h4>\n<ol>\n<li id=\"instruction-step-7\">Spread the onions, bay leaves and thyme over the base of the roasting tin, then pour in the stock.<\/li>\n<li id=\"instruction-step-8\">Sit the lamb on top of the onions, fat side up.<\/li>\n<li id=\"instruction-step-9\">Pour the hot water into the small tray and put it on the top shelf.<\/li>\n<li id=\"instruction-step-10\">Roast the lamb on the lower shelf for 15 minutes, until it starts to turn golden.<\/li>\n<\/ol>\n<h4><em>Slow roast<\/em><\/h4>\n<ol>\n<li id=\"instruction-step-11\">Turn the oven down to 180\u00b0C (160\u00b0C fan, 350\u00b0F, gas 4) without opening the door. Roast for 3 hours.<\/li>\n<li id=\"instruction-step-12\">Every 30 minutes, turn the lamb over and baste it with the pan juices.<\/li>\n<li id=\"instruction-step-13\">Add a splash of water if the tin looks dry, and top up the water tray as needed.<\/li>\n<li id=\"instruction-step-14\">Cover loosely with foil for the last 30 minutes if the outside is getting too dark.<\/li>\n<li id=\"instruction-step-15\">Check it\u2019s done: a fork should slide in easily, and the meat should pull away from the bone.<\/li>\n<\/ol>\n<h4><em>Rest and serve<\/em><\/h4>\n<ol>\n<li id=\"instruction-step-16\">Tent the lamb loosely with foil and leave it to rest for 30 minutes.<\/li>\n<li id=\"instruction-step-17\">While it rests, spoon the excess fat off the pan juices and mash the soft onions into them. Season to taste.<\/li>\n<li id=\"instruction-step-18\">Carve into thin slices, or pull the meat apart with two forks. Serve with the onion gravy spooned over.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Rest time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">30 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">3 hours 15 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 portion<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">640 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Slow roast leg of lamb is the dish I make whenever the whole family is coming round: Christmas, Easter, Eid or just a big Sunday lunch. Three hours in the oven turns the meat so tender and juicy that it practically falls off the bone. It&#8217;s an easy recipe because the oven does nearly all&#8230;<\/p>\n","protected":false},"author":2,"featured_media":129196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":"","bs_cache_bypass_cache":0},"categories":[13358,13301,13347],"tags":[13340,98,13327,13338,13339],"class_list":["post-129206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb-beef-and-veal-recipes","category-main-dishes","category-other-cuisines","tag-garlic","tag-huile-dolive","tag-lamb","tag-rosemary"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Slow roast Leg of Lamb : Tender, Juicy &amp; Packed with Flavour<\/title>\n<meta name=\"description\" content=\"How to slow roast a leg of lamb: 3 hours at 180\u00b0C for tender, juicy meat. 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