How to slow roast lamb

Slow roasting would have to be one of the easiest ways to cook lamb, in fact it’s a roast that practically cooks itself!

Cuts

Best lamb cuts are lamb leg and shoulders, as well as lamb shanks.

Timing - two options

Cook in the oven: at 140ºC for around 4 hours; or a little faster at 160ºC for 2-3 hours

Season the lamb well a generous dusting of herbs like fresh rosemary or dried oregano or any other herb of your choice. You can also rest it on some garlic cloves or onion wedges if you like. When you cover it and leave it to cook, the result will be lamb that is packed full of taste, is very succulent and so tender it falls apart with the touch of a fork.

For more delicious seasoning ideas click through to the ‘Flavoursome rubs for your beef, lamb, goat or veal’ page.

Slow roast how-to’s

  • Make sure the lamb roast stands at room temperature for around 15 -20 minutes before cooking. This takes the fridge chill from the lamb and allows it to cook evenly.
  • When you’re cooking a lamb roast in this way it needs very little preparation, just a light brush with oil and seasoning with little salt and pepper, and the flavourings described above.  
  • Use a roasting dish similar to the size of your roast. Rest it on roasting rack or a bed on onions wedges or a handful of garlic cloves (more for taste and aroma than anything else) if you wish.
  • Cover the roasting dish with a sheet of baking paper as well as foil for the first half of the cooking time and then remove them so the lamb browns well.
  • When it’s done the meat will be meltingly tender. If the lamb has been cooked for the longer option you will find the meat will fall from the bone. Use two forks to shred the meat if you like.
  • If you’ve roasted the lamb with garlic simply squeeze the flesh from the cloves as they will now be mellow and sweet.

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From The Community

Christine
Mar 20, 2016 #

I've been asked to cook slow roast lamb for a very special dinner, but I've never cooked it before! Does the cooking time vary with weight of the meat? how do you know its cooked? Also we will be cooking it in advance and reheating or eating cold- as the venue for the meal doesn't have an oven. Should I under cook it ? If so by how much?

Greg replied
Sep 04, 2016

Hi there, I slow cooked a 5.2 Kg beef roast last week for my daughters 21st, it was perfect, and everybody kept coming back for more, unfortunately it all went. The secret for me is the spike thermometer, it indicates the internal temperature, when the internal temperature is what you are after then it is ready, seems obvious. However the part that isn't obvious is because we are used to cooking at a rate of 1 hour for every Kg at 180C, this isn't slow cooking. Essentially if the inner temperature you are after is 62C, then you can set your oven to 62C and there you are it wont get any hotter and it will cook slow. The 5.2 Kg took 6.5 hours at 120C. I'm about to put a roast on just for 2, it is 2Kg, I'm going to reduce the temperature to 80C just for kicks.

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Rocco
Apr 27, 2016 #

Sounds good I'll give it a try tomorrow night.

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Barbara Forster
Oct 25, 2015 #

Melt in the mouth, Dorper lamb.

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Keith Emms
Jul 30, 2015 #

leaving the roast out of the fridge for 15 to 29 mins would make absolutely no difference what so ever to the internal temperature

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Hamish Crawford
Dec 20, 2014 #

Hoping someone can help. will a honey type marinade burn doing a slow roast? we are following a recipe but want a different marinade but it cooks for 8 hours on 100 degrees

Michelle Everitt replied
Dec 22, 2014

Hi Hamish Try honey & Guinness (beer) with your choice of herbs. This creates a lovely sticky sauce however is best done in the oven so that you can keep basting them. If you can't, and you need to stick them in the slow cooker, don't add to much Guinness but at the end you can reduce the sauce on the stove and flavour to taste. I like this with just the honey & Guinness and simply dressed with some chopped parsley when serving. You could also try honey and soy or honey and balsamic dressing. Good luck!

Fiona Jackson replied
Jul 09, 2015

I use honey all the time when cooking my lamb along with rosemary .. it is so sweet and my meat doesn't burn .. remember you are slow cooking and your meat is covered with paper foil or a lid ...

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Bruce Watt
Jun 11, 2015 #

How do you do the roast veggies so that they are ready at the same time as the meat?? They always seem to require higher temperatures.

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Denise
Apr 26, 2015 #

Hi just wondered if the oven temp was for a fan forced or normal oven, thanks

Beef and Lamb replied
May 11, 2015

Hi Denise - these temperatures are fan-forced.

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Sue Redandgreen Kealy
May 03, 2015 #

I always seal my lamb first on the hob, after I've cut off the big lumps of fat. It helps with colour and gets rid of some of the other fat. I use a baking dish that came with a lid, so I don't need to worry about foil or paper. I also add a couple of cups of red wine (remember, if it's not good enough to drink, it's not good enough to cook with) And. about 1.5 hours before finishing time, I add some potatoes in their jackets to the over. There is nothing like a good baked spud with lamb.

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james
Feb 25, 2015 #

I cooked a leg off lamb for the four hours but the meat dident fall of was it the right cut or what have I done wrong

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james
Feb 25, 2015 #

Or does it has to be a spesial size

Beef and Lamb replied
Feb 26, 2015

Hi James - sorry to hear your lamb didn't turn out the best. Key things to consider are selecting the right cut (go for shoulders and legs), cover the dish tightly with foil (you may need to add a little moisture too) and the size of your lamb (the bigger it is the longer it will take to cook). Also, for slow cooking you need to keep the temp low too.

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Hamish Crawford
Dec 20, 2014 #

Hoping someone can help. will a honey type marinade burn doing a slow roast? we are following a recipe but want a different marinade but it cooks for 8 hours on 100 degrees

Beef and Lamb replied
Dec 22, 2014

Hamish, if you keep the temp low and cover with baking paper and then foil you should be fine. Remember to take this off towards the end to get some colour on the meat.

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Trevor
Mar 16, 2014 #

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