04/05/2026
This is hands down the best and easiest roast leg of lamb recipe.
�Slow-cooked until the meat is so tender it literally falls off the bone — juicy, melt-in-your-mouth, and absolutely mouthwatering. 🤌
Garlic, rosemary, lemon, and a long roast in the oven… that’s the secret to lamb that’s impossible to resist. Perfect for Sunday lunch, Easter, or any feast where you want to impress.
📌 Save this recipe now — because once you try it, you’ll be making it forever.
2.5 kg bone-in leg of lamb
2 tbsp sea salt flakes
1 tsp cracked black pepper
3 garlic cloves chopped finely
2 rosemary sprigs, leaves picked, finely chopped
1 tbsp dried oregano
â…“ cup (80 ml) extra-virgin olive oil
2 cups (500 ml) chicken stock
Juice of 1 large lemon
ÂĽ cup (60 ml) white wine
8 potatoes or other veg
1. Preheat the oven to 170°C (350°F) (150°C/300°F fan-forced).
2. Place the potatoes and other veg in the base of a large baking dish or roasting pan. Add the olive oil, salt and pepper. Toss to coat.
3. Place the lamb directly on top of the potatoes and veg. Sprinkle it with sea salt flakes and black pepper, then add the garlic, rosemary, oregano and olive oil. Use your hands to massage the marinade all over the lamb.
4. Pour the chicken stock, lemon juice and white wine into the dish around the lamb. Do not pour it directly on the lamb as it will wash the marinade off.
5. Cover with a lid – or baking paper followed by a double layer of foil – and roast for 4½ hours. After this time, check that the lamb can easily be pulled apart with two forks. If the lamb isn’t yet tender, cover and continue cooking in 30-minute intervals until fork-tender.
6. If the lamb is ready but not browned take lid off and turn up heat to 220°C/425°F fan-forced cook uncovered for 20 minutes, or until the lamb is golden brown. If you have found that most of the juices have been absorbed, add ½ cup (125 ml) of water.
7. Rest the lamb for at least 10 minutes before serving, covered loosely with foil. Serve with the potatoes and pan juices. Enjoy.
