Slow Cooked Leg of Lamb With Rosemary & Garlic

Dinner, Lunch | March 27, 2016 | By

Slow Cooked Leg of Lamb With Rosemary and Garlic

Slow Cooked Leg of Lamb

I write to you today for a number of reasons. 1) my kitchen smells simply divine from a leg of lamb slow cooked with rosemary and garlic from early this morning and the recipe, although maybe too late for Easter Dinner now, still needs to be shared. 2) because Lynas Food outlet have Spring sales on through March – April and you won’t want to miss out. 3) it’s Easter Sunday, I’m chilling with my dog on my lap, glass of red, belly full of lamb… and if I don’t distract myself, I know I will end up going back into the kitchen to nibble on the remainder of said lamb. I’ve already over-indulged myself on chocolate eggs! 

Slow Cooked Leg of Lamb

I’m going to start off by telling you how all this came about. A few days ago, when the weather was quite horrid, I battled my way through the traffic up to Lynas Food Outlet in Belfast. Their Spring sales had begun, which are running through March to April with some fantastic produce at knock down prices. I was there to pick up an Easter pack gifted to me, filled with meaty goodies: a leg of lamb; pork butt; brisket; sausages; and freshly packed veg. As a family, we always sit down to a good roast on Sundays. Normal Sundays means dinner is served at 6pm but on special occasions, such as today, it’s lunch that is the main course. Lamb is traditional to serve on Easter for us, and when I informed my family that I had a huge leg of lamb (2.4kg) locally sourced and on the bone (a lot of supermarkets the bone is cut), they expressed their excitement for Sunday lunch much more than usual! 

Slow Cooked Leg of Lamb With Rosemary and Garlic

I slow cooked this in my fan oven at 120c for 5 hours; filling the house with the most salivation inducing smells. If this was a cartoon, everyone would be lifted off the ground and proceed to float towards the source of the aroma, noses twitching. I stuck to the classic method of studding the lamb with garlic and rosemary. As I had a collection of ailing lemons in the fruit bowl, I decided to use them too – a little greek inspiration in a Northern Irish kitchen. 

Really this roasted leg of lamb can be enjoyed for any Sunday dinner – not just Easter! 

Slow Cooked Leg of Lamb With Rosemary and Garlic
Serves 6
Tender and fall off the bone slow cooked leg of lamb with rosemary and garlic.
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
  1. leg of lamb (mine was 2.4kg)
  2. 10 garlic cloves, peeled and sliced in 2
  3. Handful of sprigs of rosemary
  4. 3 tablespoons olive oil
  5. 1/2 freshly squeezed lemon juice
  6. 1/2 lemon peel, from the squeezed lemon
  7. 1 tsp garlic powder ( if you havent got powder use 1 garlic clove crushed)
  8. 2 tablespoons marjoram
  9. handful of fresh thyme leaves, roughly chopped
  10. large pinch of sea salt and ground black pepper
  11. handful rosemary sprigs
  12. 300 ml of dry white wine
  13. 250ml chicken stock
  1. Preheat the oven to 140c 120c (fan)
  2. Prep the lamb by making 20 incisions with a knife and stuff the garlic cloves and sprigs of rosemary into each one.
  3. In a small bowl, mix the oil, fresh lemon juice, lemon peel, garlic powder, marjoram, thyme leaves and season with salt and pepper.
  4. Rub the mixture all over the lamb
  5. Place sprigs of rosemary around the tin and pour in the white wine and chicken stock (or any stock of your choice) into the roasting tin and sit the lamb on top.
  6. Cover with tinfoil and roast for 4 1/2 hours. Remove tinfoil and roast for a further 30 minutes. Remember to check if the meat is drying out. If so, add some more stock or wine to top it up.
  7. Remove the lamb from the oven and let is rest for 10 minutes.
  8. Serve with your choice of sides.
From Plate to Pen
Slow Cooked Leg of Lamb

Easter meat pack gifted to me from Lynas Food Outlet. All opinions are my own. 


Entering this recipe into the slow cooked challenge linky run by Baking Queen 74 and Farmer’s Girl

Cooking with Herbs Lavender and Lovage

Cooking with Herbs hosted by Lavender & Lovage.

Link up your recipe of the week


  1. Leave a Reply

    December 19, 2017

    Does the lamb come out fully cooked? How long/on how many degrees would you keep it in to have it juicy and pink (medium rare) on the inside? Looks delicious, thank you!

  2. Leave a Reply

    April 15, 2016

    I wish I’d been in your house to share this! I have never cooked lamb like this but I am beginning to want to. You see, I didn’t use to like lamb but then I started to like it in spicy dishes and the more I like it like that, the more I want to try a roast one day. Because of all the herbs it looks like this still has lots of flavour but celebrates the lamb too!

    • Leave a Reply

      Sarah Montgomery
      April 19, 2016

      I used to to like the taste of lamb either until I started slow cooking it and it’s much nicer. 🙂

  3. Leave a Reply

    Prateek D
    April 2, 2016

    I will happily admit,I am obsessed with any kind of slow cooked leg of lamb recipes as nothing beats the tender falling off the bone meat. This seems like a perfect recipe for having guests over!

  4. Leave a Reply

    Anna @ shenANNAgans
    April 1, 2016

    Looks absolutely delicious, love how you made a piece of meat look so good too. My pictures of meat often look pretty ordinary. Lamb is SUPER expensive in Australia, so not a meat we eat in my household, perhaps that is also because I ate it a LOT growing up. Great to see simple recipes popping back into the blog world. Thanks for sharing.

  5. Leave a Reply

    March 30, 2016

    This one looks amazing! The lamb looks so succulent and tasty. Great photos as well.

  6. Leave a Reply

    March 29, 2016

    You have no idea how hungry you’ve just made me. That lamb looks divine!

  7. Leave a Reply

    March 29, 2016

    My family always enjoys lamb for Easter! Wish I had found this recipe this weekend!

  8. Leave a Reply

    March 29, 2016

    I learned to love and cook lamb when we were living in Greece. Your recipe brings back fond memories and taste buds are flowing.

  9. Leave a Reply

    March 29, 2016

    Spring is the perfect time for the flavors of lamb. This looks amazing!!

  10. Leave a Reply

    chloe | boxwood avenue
    March 29, 2016

    This looks great! We eat ‘dinner’ everyday at noon, and have a small meal for ‘supper’ 🙂 I guess that’s the farm way!

  11. Leave a Reply

    March 28, 2016

    That looks like something my husband would really enjoy. I don’t use my slow cooker often enough… mostly to cook turkey legs. Thanks for an idea 🙂

  12. Leave a Reply

    Heidi Roberts
    March 28, 2016

    I love lamb on a Sunday lunchtime – cooked properly it is so tender and tasty

  13. Leave a Reply

    Nayna Kanabar
    March 28, 2016

    Perfect for serving for Easter dinner with family. I am sure the herbs gave it a lovely flavour.

  14. Leave a Reply

    Emma @ Supper in the Suburbs
    March 28, 2016

    Happy Easter! I’m only a day late 😛 we didn’t get a chance to have a roast dinner yesterday between church and a party we hosted in the evening. I’ll be making this leg of lamb for dinner tonight!

  15. Leave a Reply

    March 28, 2016

    wow! this looks so amazingly delicious! thank you for sharing!

  16. Leave a Reply

    Mark, Compass & Fork
    March 28, 2016

    I cooked Greek Roast Lamb in a hot oven for Easter. Loved it. But my other favorite method for cooking roast lamb is to slow roast it. Your version looks great and I love how it just falls off the bone.

  17. Leave a Reply

    March 27, 2016

    That looks superb, Sarah. I love how lemon juice cuts through any fattiness in lamb. Thanks for joining us for the Slow Cooked Challenge.

  1. Slow Cooked Challenge Round Up - March 2016 - Farmersgirl Kitchen - […] 8. Leg of Lamb with Rosemary and Garlic – From Plate to Pen  […]

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