Slow-Cooked Lamb Roast Recipe – Australian Special
Slow-Cooked Lamb Roast is a comforting, hearty main course where lamb is gently cooked over low heat until meltingly tender. Infused with herbs, garlic, and natural juices, this dish delivers rich flavor and fork-soft texture, making it perfect for family feasts, festive meals, or special occasions.
The slow cooking process allows the lamb to absorb seasoning fully, creating a deeply satisfying roast.
- Prep Time20 min
- Cook Time2 hr
- Perform Time3 hr
- Total Time5 hr 20 min
Slow-Cooked Lamb Roast Ingredients :
- 1.5–2 kg lamb leg or shoulder
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin (optional)
- 1 cup stock or water
- 1 onion, sliced
- 1 carrot, chopped (optional)
Slow-Cooked Lamb Roast Instructions:
Preheat oven to 160°C (320°F).
Mix olive oil, garlic, herbs, salt, pepper, paprika, and cumin.
Rub seasoning mixture all over the lamb.
Marinate for 2–4 hours if time allows.
Place onion and carrot in roasting pan.
Set lamb on top and pour stock around it.
Cover tightly with foil or lid.
Roast slowly for 3–3.5 hours until tender.
Remove foil and roast uncovered for 20 minutes to brown.
Rest lamb for 15 minutes before slicing.
Recipe Notes :
Choose shoulder or leg for best results
Keep covered to retain moisture
Rest before carving to lock in juices
Use pan juices as natural gravy
