Slow Roasted Leg-of-Lamb

Slow-Roasted Leg of Lamb: A Delicious Hug from the Past

Growing up, a roasted leg of lamb was a family favorite in our home. It was simple yet delicious—seasoned with salt, pepper, and freshly pressed garlic, then roasted in a hot oven for a couple of hours. It made the perfect centerpiece for any family meal.

But this particular recipe? It’s unforgettable. I made it once decades ago, and it’s stuck with me ever since. The only reason it faded from my kitchen was that a bone-in leg of lamb, once a staple, seems to have become a rare find in grocery stores.

That changed when I had the chance to invite my beloved brother and his wonderful wife over for dinner. Thinking about how much he enjoyed our family lamb dinners, complete with mint sauce or jelly, I knew this was the perfect dish to make.

This recipe takes a little extra effort up front, but the payoff is well worth it. The lamb slowly roasts for hours, creating tender, fall-off-the-bone meat that fills the kitchen with the most incredible aroma. It’s the kind of smell that feels like a warm hug from older generations—a connection to family traditions and meals shared around the table.

Even as someone who doesn’t particularly love meat, this dish is special. It’s hearty, flavorful, and steeped in family memories. If you’re looking for a meal that brings people together and fills the house with love, this slow-roasted leg of lamb is it. ❤️🍖✨

Slow Roasted Leg-of-Lamb Recipe

Special Note: Be prepared to fall in love with this recipe :)!!

Ingredients:

• 1 lamb leg on the bone, about 2 lbs/1.4 kg

• kosher salt and fresh ground pepper

• 3 tbsp olive oil

• 1c white wine

• 1 head garlic, broken into unpeeled cloves

• 3 bay leaves

• 4 short rosemary branches

• i large bouquet fresh thyme

Instructions

1. Heat oven to 300 degrees F.

2. Season the lamb generously with kosher salt and fresh ground pepper, rub with olive oil.

3. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. (this is a little messy…)

4. Deglaze the pan with the white wine.

5. Lay the garlic an herbs on and around the lamb. Drizzle the remaining oil.

6. Cover with foil, bake for 4 hours, then turn over after 2 hours.

7. Remove from the oven and serve from the casserole with the juices spooned over.