Slow Roasted Lamb Leg



A great ‘winter warmer’, this butterflied lamb is also wonderful as leftovers, allowing the ratatouille to take on a richness of flavour!

PREP TIME: 25 Minutes
COOK TIME: 30 Minutes, plus resting time


Need to impress your dinner guests? This Slow Roasted Lamb Leg will win anyone over. Check out the recipe by Singapore foodie Lorin of @sheeatsshecooks.


Slow Roasted Lamb Leg

  • 1.6kg (approx.) The Meat Club Butterflied Leg of Lamb
  • 8 cloves of garlic, minced
  • 1 Onion, quartered
  • 2 rosemary sprigs
  • 1tbs mustard
  • 1 Orange, zested & quartered
  • 3 Cups Beef Broth
  • Salt & pepper
  • Olive oil
  • Cooking String


  • Preheat oven to 170c / 335F
  • Mix together the garlic, rosemary sprigs, mustard, orange zest, salt & pepper
  • Unravel the defrosted boneless butterflied leg of lamb and spread the above mix inside the lamb. Roll the lamb up again and tie the leg together using the string
  • Sprinkle the outside of the lamb generously with salt, pepper & olive oil
  • Place the lamb in a roasting pan along with the quartered onion and orange.
  • Pour broth around the lamb and cover the pan with foil. Roast for 4.5 hours until tender
  • Remove the foil and brown the lamb for 45 minutes or until well browned
  • Remove lamb and cover it to rest while making the gravy

Gravy Recipe

  • Skim off some fat from the liquid and place on an pan on medium high. When the liquid bubbles add 4 Tablespoons of flour.
  • Whisk the flour and cook for 1 min
  • Add the rest of the liquid in and reduce until desired thickness
  • Add salt and pepper to taste