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Easy slow roasted leg of lamb for Easter

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You’ll LOVE this super easy slow roasted leg of lamb. Succulent tender meat that falls from the bone, gently flavoured with garlic and rosemary. Our roast lamb is really simple to prepare and really easy to cook!

If Easter Sunday in your home means a good old traditional roast lamb dinner then you’ll not go wrong with this recipe. It’s succulent, moist and tastes oh so good.

It’s so easy to prepare, it takes just a few minutes to really pack flavour into the lamb meat with garlic cloves and rosemary and it always cooks beautifully.

I like slow cooking meals because I definitely like a nice lazy option when it comes to cooking, one that leaves me free to enjoy the day whilst dinner just takes care of itself.

I keep the vegetables really simple too, I roast potatoes and carrots in with the lamb and serve up alongside some buttery steamed greens and of course mint sauce. All simple, all easy.

Slow Roasted Leg Of Lamb Ingredients

  • Leg of lamb (approx 2kg)
  • spring of fresh rosemary
  • 10 garlic cloves
  • 250ml white wine – you can substitute this for red wine or beef stock
  • 2kg potatoes – peeled and cut into chunks. (use more if you’re feeding more people)
  • 1kg carrots – scrubbed and cut into large chunks.
slow roasted leg of lamb with potatoes and carrots in a large roasting tin

How To Cook Slow Roasted Leg Of Lamb

  • Preheat the oven to 150C / 300F / Gas Mark 2
  • Place lamb in a large roasting tin – be sure to use one big enough to hold all the vegetables too.
  • Stud the meat with garlic cloves and rosemaryusing a sharp knife pierce holes in the meat big enough to push a garlic clove and sprig of rosemary into each one.
  • Add the winepour over around 250ml of wine or stock and season well with salt and cracked black pepper.
  • Roast in the oven cover tightly with foil and put into the oven to cook for around 3 1/2 to 4 hours, baste the meat every so often.
  • Add the vegetables to the roasting tin around 1 hour from the end of cooking time – parboil the potatoes and carrots. Then add them to the roasting tin with the lamb, baste them with some of the juices from the lamb and then put everything back into the oven for the remainder of the cooking time.
  • Serve – let the meat rest for around 10 minutes then serve slice and serve with potatoes, carrots and any other vegetables. Use the juices from the pan to make a nice, rich, meaty gravy or cheat and use shop bought gravy or gravy granules.

Loads more ideas for family celebrations here!

What Can I Make With Leftover Roast Lamb?

One of my favourite ways to use leftover roast lamb is in a totally delicious Moroccan style lamb stew – it’s just SO good it’s almost better than the original lamb dinner!!

Ingredients For Moroccan Style Stew With Leftover Roast Lamb

Now, first up remember when using up leftovers you can be really flexible on the ingredients.

If you’ve something you like add it, if you’ve got something that really needs using up then throw it in. Make the meal something that you’re really going to enjoy! I use the following…

  • 1 tbs olive oil
  • 1 onion – finely diced
  • 2 handfuls of leftover roast lamb shredded – if you have more then add that too, if you have any of the garlic cloves which cooked with the lamb then squeeze the garlic from the skins and throw that in the stew too.
  • 150g chargrilled peppers – roughly chopped into bitesize pieces – I use the antipasti jars of peppers for this
  • 1-2 tins of Mutti pizza sauce – I use the cans flavoured with basil and oregano, you can swap this for flavoured passata if you prefer.
  • 50g pitted black olives
  • 2 tsp Ras el hanout

How To Make Moroccan Stew With Leftover Roast Lamb

  • Add the olive oil to a large saucepan and gently sauté the onions with a pinch of salt for around 5 minutes until the soften nicely.
  • Tip in the roast lamb and squeeze the garlic from a couple of the cloves.
  • Add the tinned pizza sauce, chopped peppers, olives and Raw el hanout. Season with salt and black pepper. Bring the stew to the boil and simmer with the lid off for around 15 minutes until the lamb is properly heated through.

Lamb Flatbreads With Leftover Slow Roasted Leg of Lamb

Leftover roast lamb is also really delicious with hummus, salad, mango chutney and minty lemon yogurt stuffed into a flatbread.

More easy Easter recipes here

You might also just LOVE our Retro Prawn Cocktail recipe – the perfect starter recipe for Easter dinner.

Side Dishes That Go Well With Roast Lamb

Wondering what side dishes go well with a roast lamb dinner? Try these – they’re all easy, delicious and perfect with a good roast dinner!

Get loads more easy dinner recipes here

  • Honey Roast Parsnips – our super easy roasted parsnips recipe is fantastic – perfect honey basted roast parsnips every time!

If you love to cook with lamb then you’ll love these tasty lamb dishes.

Yield: 8

Easy slow roasted leg of lamb for Easter

slow roasted leg of lamb with potatoes and carrots in a large roasting tin

A delicious slow roasted garlic and rosemary leg of lamb for Easter dinner

Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes

Ingredients

  • 2kg leg of lamb
  • Sprig of fresh rosemary 
  • 10 garlic cloves 
  • 250ml white wine 
  • 2kg potatoes - peeled and cut into chunks 
  • 1kg carrots - scrubbed and cut into large chunks

Instructions

  1. Preheat the oven to 150C / 300F / Gas Mark 2
  2. Place lamb in a large roasting tin – be sure to use one big enough to hold all the vegetables too.
  3. Stud the meat with garlic cloves and rosemary – using a sharp knife pierce holes in the meat big enough to push a garlic clove and sprig of rosemary into each one.
  4. Add the wine – pour over around 250ml of wine or stock and season well with salt and cracked black pepper.
  5. Roast in the oven – cover tightly with foil and put into the oven to cook for around 3 1/2 to 4 hours, baste the meat every so often.
  6. Add the vegetables to the roasting tin – around 1 hour from the end of cooking time – parboil the potatoes and carrots. Then add them to the roasting tin with the lamb, baste them with some of the juices from the lamb and then put everything back into the oven for the remainder of the cooking time.
  7. Serve - let the meat rest for around 10 minutes then serve slice and serve with potatoes, carrots and any other vegetables. Use the juices from the pan to make a nice, rich, meaty gravy or cheat and use shop bought gravy or gravy granules.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 952Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 233mgSodium: 265mgCarbohydrates: 65gFiber: 9gSugar: 8gProtein: 71g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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slow roasted leg of lamb in a roasting tin with potatoes and carrots. Text overlay reads "slow roasted leg of lamb for easter"

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