Hairy Bikers Slow Roast Leg of Lamb Recipe

This melt-in-the-mouth Hairy Bikers Slow Roast Leg of Lamb Recipe is made with fresh rosemary, garlic, and a rich red wine reduction, ready in just over five hours. The hero moment arrives when you take two forks and effortlessly pull the meat from the bone, revealing incredibly succulent strands that have absorbed all the savoury juices. I love serving this impressive centrepiece for a relaxed Sunday family lunch because it fills the house with an irresistible aroma.

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Why This Classic Works

I used to think roasting lamb required high heat and constant basting, but this method taught me that patience is the only real secret to success. Cooking the meat at a lower temperature for several hours breaks down the tough connective tissues and collagen until they practically dissolve, resulting in a texture you simply cannot achieve with a quick roast.

My biggest mistake early on was not sealing the foil tightly enough around the roasting tin. I learned the hard way that you need a hermetic seal to trap the steam; without it, the liquid evaporates and the meat dries out instead of braising in that delicious wine and stock mixture.

Hairy Bikers Slow Roast Leg of Lamb Recipe Ingredients

For the Lamb:

• 1 whole leg of lamb, bone-in (approx. 2.5kg)
• 4 garlic cloves, peeled and sliced
• 4 sprigs of fresh rosemary
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Gravy Base:

• 2 large onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml red wine
• 750ml lamb or beef stock
• 1 tbsp plain flour (optional, for thickening)

How To Make Hairy Bikers Slow Roast Leg of Lamb Recipe

1. Prep and Stud the Lamb: Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Using a small, sharp knife, make small incisions all over the fleshy parts of the lamb leg. Push a slice of garlic and a small piece of rosemary into each slit, then rub the entire leg with olive oil and season generously with salt and pepper.
2. Sear the Meat: Place a large, flameproof roasting tin on the hob over a high heat. Carefully add the lamb and sear it on all sides until it is nicely browned and caramelised. Remove the lamb from the tin and set it aside on a plate.
3. Build the Vegetable Trivet: In the same tin, add the chopped onions, carrots, and celery. Fry them for about 5-7 minutes until they soften and start to colour. Pour in the red wine to deglaze the pan, scraping up any sticky browned bits from the bottom, then allow it to bubble and reduce by half before pouring in the stock.
4. Slow Roast: Place the lamb back into the tin, sitting it on top of the vegetables. Cover the entire tin tightly with two layers of foil, ensuring there are no gaps for steam to escape. Place in the oven and roast for 4 to 5 hours.
5. Rest and Serve: Remove the lamb from the oven and transfer it to a warm board to rest for at least 20 minutes (this is crucial). While it rests, strain the juices from the tin into a saucepan, skimming off excess fat. Simmer to reduce into a gravy, whisking in the flour if you prefer a thicker consistency.

Recipe Tips

• Room Temperature Meat: Take the lamb out of the fridge at least an hour before cooking. If you roast cold meat, the muscles contract aggressively, which can lead to toughness even in a slow cook.
• Don’t Skip the Sear: Browning the lamb first isn’t just about colour; the Maillard reaction adds a depth of flavour to the final gravy that you won’t get from boiling the meat in the foil.
• The Foil Seal: Ensure your foil tent is loose enough not to touch the meat but tight enough around the edges to trap every bit of steam. This creates a self-basting environment that keeps the lamb juicy.

What To Serve With Roast Lamb

You cannot go wrong with crispy roast potatoes cooked in duck fat or oil to contrast with the soft, shreddable meat. I also recommend serving bright, seasonal greens like tenderstem broccoli or buttered savoy cabbage to cut through the richness of the gravy. A classic mint sauce or redcurrant jelly provides a necessary acidic sweetness that balances the savoury fat of the lamb perfectly.

How To Store

Leftover lamb keeps beautifully in the fridge for up to 3 days when stored in an airtight container; just make sure to keep it moist with a little leftover gravy. You can also freeze slices of the meat submerged in the gravy for up to 2 months, which prevents freezer burn and keeps it tender upon reheating.

FAQs

• Can I use a boneless leg of lamb? Yes, but reduce the cooking time slightly. A boneless leg might only need 3.5 to 4 hours, as the bone in the original recipe acts as a heat conductor and slows down the cooking process slightly.
• Do I have to use wine? No, if you prefer not to use alcohol, you can replace the red wine with an equal amount of extra stock and a tablespoon of balsamic vinegar or Worcestershire sauce for depth.
• Why is my gravy too thin? Slow roasting retains a lot of liquid. If the gravy is too thin after straining, boil it rapidly in a saucepan to reduce it, or whisk in a cornflour slurry (cornflour mixed with a little cold water) to thicken it up quickly.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 8g
• Protein: 45g

Try More Recipes:

• Hairy Bikers Singapore Noodles Recipe
• Hairy Bikers Peri Peri Chicken Recipe
• Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe