Slow Roasted Leg of Lamb

By: Cassy Joy Garcia
Fed & Fit
Fed & Fit

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This Slow Roasted Leg of Lamb is seasoned with classic Greek flavors of oregano, rosemary, lemon juice, white wine, and plenty of garlic, resulting in a perfectly-cooked tender lamb that is perfect for any special occasion!

Slow Roasted Leg of Lamb

Mary Heffernan of 5 Marys Farms recently sent me the MOST special package of cuts from her family's farm! Included, was a bone-in lamb leg. I hadn't cooked lamb before and wanted to make sure that my recipe was well-researched, thought-out, and deserving of such a special cut of meat. After our research, I settled on a Greek-style, slow-roasted leg of lamb. The end product was nothing short of totally epic, you guys. Here's how it starts: pierce your leg of lamb so that you can slide 20 pieces of garlic (10 cloves, cut in half length-wise) inside. Roast at high heat for a bit, then lower heat for about 3 hours. A mixture of white wine, lemon juice, broth, and fresh herbs are added in at strategic times. This method yielded the MOST DELICIOUS lamb I have ever, ever enjoyed.

For more about 5 Marys Farms, click HERE to listen to the podcast episode where I interviewed Mary herself! They're an incredible family doing some incredible work.

Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb

A few notes about this dish: if you don't have (or don't like to cook with) wine, you can substitute the volume with half lemon juice and half broth. I recommend serving it with potatoes (roasted or mashed) or a risotto! In fact, a mushroom risotto would be AMAZING …adding that to my recipe development list now.

I hope you enjoy and that it helps offer inspiration if you have lamb on your menu!


Slow Roasted Leg of Lamb

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 6-8 1x


  • 1, 5-6 pound, bone-in lamb leg roast
  • 10 cloves garlic, sliced in half
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1/2 teaspoon pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1/2 cup lemon juice
  • 1 cup white wine
  • 1 cup chicken broth


  1. Preheat oven to 450 F.
  2. Make 20 slits in the skin of the lamb roast and insert garlic clove halves. Rub the leg with the olive oil, then liberally season with salt and pepper.
  3. Place the roast in a large, heavy-bottomed pot with a lid and bake uncovered at 450 F for 30 minutes, fat-side up.
  4. Add thyme, rosemary, oregano, lemon juice, wine, and broth, cover, and bake at 350 F for 3 hours. Check toward the end to make sure that the liquids haven't all dried up. If it has, add more broth as needed.
  5. Remove cover, bake for additional 30 minutes at 350 F, or until top is browned. If liquid is dried, add more broth.
  6. Serve with additional lemons, skim liquids for the sauce (skimming off fat) and season to taste with additional salt, pepper, and lemon juice.


This leg of lamb is slow roasted with classic Greek flavors of oregano, rosemary, lemon juice, white wine, and plenty of garlic, resulting in a perfectly-cooked tender lamb that is perfect for any special occasion!

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Recipe rating

  1. Marijke says:

    How much did your leg of lamb weigh?

  2. cakespy says:

    oh my god, this looks PERFECT. I love lamb.

  3. Albert Bevia says:

    This roasted leg of lamb sounds absolutely delicious, I love all the fresh herbs that you used in this recipe…impressive

  4. Jennifer says:

    It looks like this was a boneless leg, is that right?

  5. Crystal Roulston says:

    I have made this recipe every week for the last 6 weeks. Cannot get enough of it! The only difference is after browning it in the oven I pop it in the slow-cooker. I have also used lamb shoulder which is super tender and delicious. I love the zest that the lemon brings. Thanks for the recipe.

    1. Jessica says:

      How long did you give it in the slow cooker?

  6. Fran Potter says:

    One of the best recipes I’ve tried on pinterest.

  7. Jim says:

    Your directions say to use a heavy pot with a cover but to cook uncovered. but down further it says to uncover, so I’m assuming we are to cover in the beginning, correct?

  8. Emily says:

    Could you use a boneless lamb here? Also, do you think dry herbs would work at all? Thank you!

    1. Brandi Schilhab says:

      Yes to both, Emily! Enjoy!!

  9. Monique O says:

    Super tasty & easy to make!

    1. Brandi Schilhab says:

      So glad you enjoyed this, Monique!

  10. Diane says:

    I have a 3 pound leg of lamb with bone in. How long should I cook. Lower bone section removed.

    1. Brandi Schilhab says:

      I’d cook it for 2-2.5 hours (rather than 3), until the internal temperature reaches 130°F for medium doneness. Enjoy!

  11. Barbara says:

    So I got everything ready and found I don’t have white wine, will just chicken broth be ok?

    1. Brandi Schilhab says:

      Yes, totally fine, Barbara!

  12. Danny Togo says:

    Hi there,
    Just wanted to say thank you for this recipe! It is a taste sensation and is now the only way I do lamb! Thanks again

    1. Brandi Schilhab says:

      Wahoo! So glad you love it, Danny!

  13. Diane says:

    Made it with leg of lamb fir my neighbour and she loved it! Today I am making it with a lamb shoulder – hope it will be as tender and tasty as my prior attempt!

    1. Brandi Schilhab says:

      Wahoo! So glad it was a hit!

  14. Mary says:

    Is right side up fat side up?

    1. Brandi Schilhab says:

      Yes, that’s correct! I’ll make that more clear in the instructions now!