Slow Roast Lamb

This recipe for slow roast lamb results in incredibly tender, fall-off-the-bone meat with a rich flavor, perfect for a special occasion or a comforting Sunday dinner.

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Prep Time 20

Cook Time 4

Total Time 4 20

Servings: 6 people

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 kg Bone-in lamb shoulder or leg
6 cloves Garlic, sliced
4 sprigs Fresh rosemary
2 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper, freshly ground

Aromatics & Liquid

2 Onions, quartered
3 Carrots, roughly chopped
250 ml Red wine or beef broth

Equipment

Roasting Pan
Large oven-safe pan or cast iron skillet
Sharp knife
Cutting board
Aluminum foil

Method

Preparation

Preheat oven to 150°C (300°F). Make small incisions all over the lamb and insert garlic slices and rosemary sprigs.
Rub the lamb with olive oil, then generously season with salt and pepper. If searing, heat a large oven-safe pan and sear the lamb on all sides until browned, then transfer to a roasting pan.

Roasting

Arrange the quartered onions and chopped carrots around the lamb in the roasting pan. Pour the red wine or beef broth into the bottom of the pan.
Cover the roasting pan tightly with aluminum foil or a lid. Roast in the preheated oven for 3.5 to 4 hours, or until the lamb is extremely tender and easily pulls apart.

Resting & Serving

Remove the lamb from the oven, uncover, and let it rest for at least 15-20 minutes before shredding or slicing and serving.

Notes

For best results, allow the lamb to rest for at least 15-20 minutes after cooking. This helps redistribute the juices, making the meat more tender and flavorful. A meat thermometer can ensure the internal temperature reaches your desired doneness (e.g., 145°F for medium-rare, though slow roasting usually goes beyond this for tenderness).