Slow-Roasted Leg of Lamb with Garlic & Rosemary

You might be noticing a pattern with our recipes: We believe in simple preparations that highlight the quality and natural flavor of the meat. Leg of lamb is already a showstopper, so it doesn’t need a potent mint sauce or overpowering dry rub. This recipe leans into the complementary notes of garlic and rosemary for a balanced flavor profile.

Ingredients

• 1 leg of lamb

• 4 cloves garlic, sliced

• 2 tbsp fresh rosemary, chopped

• 2 tbsp olive oil or beef tallow

• Kosher salt

• Fresh cracked black pepper

• Optional: ½ cup dry white wine or stock

Instructions

1. Bring the lamb to room temperature for 45–60 minutes. Pat dry. Using a small knife, make shallow slits across the surface and insert slices of garlic.

2. Rub with oil or tallow, then season generously with salt, pepper, and rosemary.

3. Place in a roasting pan and cook at 325°F until internal temperature reaches 125–130°F for medium-rare (use a thermometer; you don’t want to overcook the lamb).

4. Remove from the oven and rest at least 15–20 minutes before slicing.

5. Deglaze the roasting pan with wine or stock, scraping up the browned bits for a simple sauce.

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Butcher’s Tip: Lamb benefits from restraint. In addition to keeping the seasoning simple, avoid overcooking it. We love a thermometer like this one with an external digital display, so you don’t have to open the oven door every time you want to check the temperature.