This boneless Slow Pulled Roast Leg of Lamb recipe is Slow Roasted Lamb Shanks to perfection. When the lamb is ready to eat, you will be surprised by how tender and succulent it is!
Simmered lamb is one of my favorite dishes. My favorite way to enjoy lamb thighs, lamb shoulder, or leg of lamb is to cook them long and slow.
They become so tender that the meat can be easily separated with just two forks.
I didn’t grow up eating lamb; it was introduced to me by my husband. We were dating when he traveled to Israel for his sister’s wedding and returned enthralled by the street vendors selling lamb shawarma.
- 6 pounds boneless leg of lamb (6-6.5 pounds - See note)
- 20 whole garlic cloves, peeled (15 will be inserted into the roast, the rest will be cooked on the side)
- 1½ teaspoons salt (divided)
- 1 teaspoon pepper (divided)
- 2-3 tablespoons olive oil
- 2 large onions, cut into ½-inch rings
- 8 large carrots, peeled and cut into 3-inch pieces (divided)
- 20 parsley stalks, divided in half
- 10 thyme stalks, halved
- 4 stems rosemary, halved
- 2 cups dry white wine (not sweet wine, I used chardonnay)
- 2 cups of chicken broth
- 1.5 pounds small red potatoes
- Preheat the oven to 300°F.
- Separate the herb stalks into two bundles and tie them together with kitchen twine.
- Remove the net from the lamb's leg. Using a few paper towels, pat dry. I used a small serrated knife to trim some fat from the top of the leg.
- Make 15 to 20 small cuts 1 to 2 inches deep throughout the lamb with a small knife. Insert the garlic cloves (or clove pieces) into the slots and firmly press down.
- Use kitchen twine to secure the leg of lamb... as a gift! (If you've never done it before, watch this video to learn how to tie a roast.)
- Season the lamb on all sides with salt and pepper, then rub with olive oil.
- Brown the leg of lamb on all sides in the Dutch oven over high heat for 2-3 minutes.
- Place the onion slices in the bottom of the Dutch oven, followed by the lamb in the center.
- Add half of the cut carrots, herb bouquets, and the remaining garlic around the pan's edges.
- Pour white wine and chicken broth into the skillet, but not over the lamb, but around the sides (you don't want the salt and pepper to be removed from the meat). 12 teaspoon salt and pepper over vegetables and herbs
- Place the pan in the oven and roast for 4 hours and 45 minutes on low heat at 300 degrees.
- Remove the lid and add the potatoes and remaining carrots. Return the roast to the oven for 1 hour more, uncovered.
- Drain the pan juices from the lamb and vegetables in a medium skillet to make sauce with the cooking liquid. Heat the oil over medium heat.
- Make a slurry of 3 tablespoons flour and 4 tablespoons water in a small bowl, then slowly stir in the skillet juices. Cook for 5-6 minutes, whisking occasionally, over low heat. If it becomes too thick, simply add a splash of water or chicken broth and let it simmer for a few minutes. Season the sauce with salt and pepper to taste.
- I find that partially crushing the garlic cloves helps to loosen the skin and make it easier to remove.
- The cooking time will depend on the size of the lamb. Use these ranges to determine your cooking time. If the meat is not tender enough by the end of the cooking time, you can return it to the oven until it frays easily.
- 4 - 4.5 lbs: Cook 3 hours 45 min, then add potatoes, then cook 60 more minutes
- 5 - 5.5 lbs: Cook 4 hours 15 minutes, then add potatoes, then cook 60 more minutes
- 6 - 6.5 lbs: Cook 4 hours 45 min, then add potatoes, then cook 60 more minutes
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 2197Total Fat 124gSaturated Fat 49gTrans Fat 0gUnsaturated Fat 64gCholesterol 635mgSodium 1800mgCarbohydrates 59gFiber 9gSugar 11gProtein 182g