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(Slow Cooked)

Boneless Roast Lamb of Leg (Slow Cooked): Image

Ideal dish to serve on a Sunday or on a special day when the whole family are together.  

Suitable for: Gluten free, Dairy free, Egg free

Prep: 30 mins, Cooks In: 4-5hrs 

Serves: 6-7people



1 boneless leg of lamb
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
1 level tsp carom seeds
1 heaped tsp cumin powder
1 heaped tsp coriander powder
1 heaped tsp chili powder
1 tsp turmeric powder
2 tsp salt
3 medium sized onions
1 bulb garlic 
400 ml stock beef/chicken
4-5 tbsp olive oil
Rosemary herb – optional


  1. Crush all seeds in a pestle and mortar

  2. Add all dry spices to crushed seeds and mix

  3. Rub this mixture onto the leg of lamb

  4. Leave this to marinade overnight in fridge or 3 to 4 hours if possible

  5. Cut onions into quarters, separate garlic and line this onto oven tray with rosemary 

  6. Place leg of lamb on top of the onion and garlic so that it is raised

  7. Add the stock into the tray 

  8. Drizzle the olive oil onto the lamb 

  9. Cover with aluminium foil

  10. Place in oven at 170 degrees for 4 to 5 hours. 

  11. After 2 hours remove from the oven and with a tablespoon take some of the juices and pour over the lamb.

  12. Check after 3 hours to see if the meat is cooked and can be pulled apart

  13. Serve with roast potatoes, vegetables and gravy made of the juices from the lamb. Tasty!

Boneless Roast Lamb of Leg (Slow Cooked): Text
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