Slow-roast lamb with lemon, garlic and rosemary

This family-sized roast lamb needs several hours in the oven to become tender and juicy. But that just means more free time for you to spend outside the kitchen with your loved ones.

  • 30 mins preparation
  • 4 hrs 30 mins cooking
  • Serves 12
  • Print
Slow-roast lamb with lemon, garlic and rosemary


  • 2 kilogram leg of lamb
  • 1 tablespoon sea salt
  • 2 tablespoon extra virgin olive oil
  • 4 bulbs garlic, halved crossways
  • 1 bunch rosemary
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) white wine
  • 1/3 cup (80ml) lemon juice
  • steamed green beans, vegetables, to serve (optional)


  • 1
    Preheat oven to moderately slow, 160°C (140°C fan-forced).
  • 2
    Place lamb leg in a large baking dish; rub salt and olive oil over meat. Place garlic and rosemary around lamb; pour stock into dish. Roast, uncovered, 1 hour.
  • 3
    Remove dish from oven; pour combined wine and lemon juice into dish. Cover tightly with foil; return to oven further 3 hours.
  • 4
    Remove dish from oven and remove foil; return to oven a further ½ hour, brushing occasionally with pan juices, until meat is browned and falling from the bone.
  • 5
    Serve with some of the pan juices, garlic and steamed green beans and vegetables, if desired.

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