Slow Roast Leg of Lamb
For me, a Slow Roast Leg of Lamb isn’t just a meal—it’s a connection to family, tradition, and the warmth of gathering around a table with loved ones.
There’s something truly special about slow roasting a leg of lamb, especially when you’re doing it on the grill. This recipe brings out the rich, deep flavours of the grass-fed lamb, perfectly complemented by aromatic herbs and savoury vegetables.
It's all about layering flavours
When it comes to lamb, quality matters. Grass-fed lamb, like Macintyre Brook’s, is naturally raised, giving it a richer, more complex flavour. The lamb develops a unique depth that you simply can’t get from grain-fed varieties. It’s leaner, healthier, and ethically sourced, making it not just better for your palate, but better for the planet.
This slow-roasted leg of lamb is all about layering flavours. First, the lamb is seared to develop that essential golden crust, locking in juices and adding depth to the meat. Then it’s slow-cooked with classic aromatics—rosemary, thyme, and garlic—infusing every bite with earthy, fragrant goodness.
The addition of sautéed onions, carrots, and celery brings a natural sweetness that balances the richness of the lamb. As the lamb slow roasts, these vegetables soak up all the flavourful juices, creating a savoury medley that melts in your mouth.
While this dish is a feast on its own, serving it with complementary sides can elevate your meal even further. Roasted root vegetables like potatoes, parsnips, and sweet potatoes are perfect partners for slow-cooked lamb. Their sweetness pairs beautifully with the tender, succulent meat. A simple side of steamed greens—like broccolini or green beans—adds a fresh, crisp element to balance the richness of the lamb.
Slow-roasting lamb is all about time and patience. Cooking the lamb low and slow for hours allows the meat to break down, becoming unbelievably tender. When cooked this way, the lamb practically falls off the bone, making every bite juicy and satisfying.
For me, slow-roasted lamb isn’t just a dish; it’s a memory. It’s the smell of rosemary wafting through the kitchen, the warmth of the oven, and the comfort of gathering around the table with family. This dish has a way of bringing people together, and every time I make it, it reminds me of home and the traditions I hold dear.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Ingredients
3kg lamb full leg roast bone in
1 carrot, diced
1 celery stalk, diced
1 brown onion, diced
1 sprig Rosemarry fresh
1 sprig thyme or (1 tbsp dried thyme)
1 garlic bulb cut in half
4 litres chicken stock
cracked black pepper to taste
salt to taste
Method
STEP 1Preheat your grill to 170°C (335°F) for indirect cooking. Place a heat deflector to create a barrier between the coals and your Dutch oven.
STEP 2Pat the leg of lamb dry with paper towels. Rub the lamb generously with olive oil, sea salt, and cracked black pepper.
STEP 3Once the grill is hot, sear the leg of lamb on all sides until browned (around 4-5 minutes per side). Remove the lamb and set it aside.
STEP 4In the same skillet, add a little more olive oil if needed. Sauté the diced onion, carrot, and celery until softened, about 5 minutes. Add the halved garlic bulb and cook for another 2 minutes, allowing the flavours to release.
STEP 5Place the browned lamb in a large Dutch oven. Add the sautéed vegetables, rosemary, and thyme. Pour in enough chicken stock to cover about two-thirds of the lamb.
STEP 6Place a sheet of baking paper over the lamb to help trap in moisture. Then cover the Dutch oven tightly with aluminum foil, and finally, secure the lid on top.
STEP 7Place the Dutch oven on the grill with the lid closed. Slow roast the lamb for about 5 hours, maintaining a steady temperature of 170°C (335°F). Resist the urge to open the lid too often—let the Kamado’s heat and smoke work their magic.
STEP 8After 4.5 hours, the lamb should be fall-apart tender. If it's not quite there, continue cooking and check every 30 minutes.
STEP 9Once done, carefully remove the lamb from the Dutch oven and let it rest for 10-15 minutes before carving. Serve with the rich, flavourful vegetables and juices from the Dutch oven.
Notes
Feel free to experiment with different herbs and spices! Swap thyme and rosemary for Mediterranean flavours like oregano and mint, or try a Middle Eastern twist with cumin and coriander for a more exotic touch.
Don’t skip the browning step! Searing the lamb creates a caramelised crust that enhances the depth of flavour during the slow roast. A hot cast iron skillet on the grill works best to lock in those delicious juices.
While carrots, onions, and celery are classic, you can customise your veggie base. Add root vegetables like parsnips, potatoes, or sweet potatoes for extra heartiness. They’ll absorb the lamb’s rich juices, creating a savoury side dish in one pot.
Cooking at 170°C (335°F) for 5 hours ensures the lamb becomes melt-in-your-mouth tender. If you prefer a faster cook, raise the temperature slightly, but keep in mind that slow roasting gives you the ultimate fall-apart texture.
For perfect doneness, use a meat thermometer. Aim for 90°C-95°C (195°F-203°F) internal temperature for fall-apart lamb, or stop at 60°C (140°F) for a medium-rare roast if you prefer a firmer texture.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
