Estate Dinners

Slow Roasted Leg of Lamb

The Strategy:

Nothing commands the center of a celebratory table quite like a bone-in leg of lamb, slow-roasted until it is incredibly succulent and tender. Studded with plenty of crushed garlic cloves and fresh rosemary sprigs, the meat absorbs deep, herbaceous flavors as it slow-cooks in the oven. It is a stunning, classic centerpiece that is remarkably simple to prepare.

Serves: 8 | Total Time: 20 minutes till it's ready, plus 5 hours to roast

Ingredients

1 (6 to 7-pound) bone in leg of lamb
1 whole head garlic, cloves separated and crushed
1 bunch fresh rosemary sprigs
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Instructions

Preheat the oven to 425°.
Place the lamb shoulder, fat side up, onto a rack in the bottom of a large roasting pan. Use a sharp knife to cut crosswise lines in the fat layer of the lamb. Stuff the garlic cloves and rosemary sprigs into the slits.
Drizzle with olive oil and season with salt and pepper.
Cover the pan with aluminum foil and place into the oven. Immediately reduce the heat to 300°.
Roast until the meat is falling off the bone, about 4 to 5 hours.
During the last hour of cooking, you can add roots veggies, like potatoes, carrots and onions to the pan.

Sunday Best Dressed

Wow your Sunday night dinner crowd by carving the lamb table-side. Lay the lamb onto a large carving board.
Make sure your knife is well sharpened.
Cut several slices from the wide part of the leg, just until you hit the bone. Continue slicing the wide part of the meat, perpendicular to the bone. Next, cut the slices from the leg by cutting alongside the bone. Repeat this on the other side of the bone. Fan out the slices on the platter, leaving the bone in the center. Suddenly, you're a pro at carving!

Home cook prepared steps for assembling and cooking Slow Roasted Leg of Lamb.

The full recipe lives in the Vault

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The Heart of the Table

The roasting pan's rich, savory aromas fill the entire home, creating an immediate sense of occasion and celebration. Carving this tender lamb at the table brings everyone together in a shared moment of appreciation, offering a deeply satisfying meal that feels like a warm embrace.

An appetizing, fresh serving of cooked Slow Roasted Leg of Lamb displayed beautifully on a styled dining table.

The Art of the Host

a large end-grain walnut carving board with a deep juice groove
a professional-grade forged high-carbon steel carving knife
a large roasting pan with a sturdy rack

Neighborly Grace

THE PRESENTATION: Present the carved leg of lamb on a large, warmed ceramic platter, surrounded by fresh rosemary sprigs. Drizzle the pan juices over the sliced meat just before serving to add a beautiful, glistening finish.
THE POUR: Serve this rich roast with a full-bodied Cabernet Sauvignon or a classic Bordeaux blend, served at 60°F in a wide crystal glass to complement the earthy notes of the lamb. For a non-alcoholic option, offer a chilled sparkling red grape juice infused with a hint of fresh thyme.
THE VIBE: Evening Dining Room. The soft glow of candlelight and the rich, comforting aromas of the roast create an elegant, warm atmosphere of hospitality.

Chef’s Recommendations

Olives, Capers and Lemon: Poached Zucchini & Roasted Tomatoes
The Potato This Roast Needs: Creamy Smashed Parmesan Potatoes with Roasted Garlic
Pita Before the Lamb: Pumpkin Hummus & Parmesan Pita Crisps
The Sweet After the Roast: Southern Walnut and Pecan Baklava

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps