Slow Roast Leg of Lamb

Name: Slow Roast Leg of Lamb
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 5-7 lb. leg of lamb center cut roast ((bone-in)); 1 whole head of garlic, (unpeeled, cut in half horizontally); 2 yellow onions, (unpeeled, cut in half horizontally); 4 cups reduced sodium beef broth; 2 cups water; 6 cloves garlic, (minced); 2 tablespoons olive oil; 1 1/2 tablespoons kosher salt; 1 tablespoon Dijon mustard; 1 tablespoon pure maple syrup ((may sub brown sugar)); 1 tablespoon lemon zest; 1 tablespoon minced fresh rosemary; 1 1/2 teaspoons chili powder; 1 tsp EACH paprika, pepper; 1/2 tsp EACH dried thyme, dried oregano, onion powder; 5 tablespoons unsalted butter; 1/3 cup flour; reduced sodium beef broth (as needed (will use mostly pan juices))

This easy, forgiving, Leg of lamb recipe is roasted low and slow until pull-off-the-bone tender, served with garlic and rosemary infused gravy.

This Slow Roast Leg of Lamb recipe will be your new favorite way to cook and eat lamb – a succulent and stunning centerpiece for any occasion! It is easy, fool proof and forgiving, even if you’ve never cooked lamb before AND it can be prepped the day before then popped in the oven! The leg of lamb is seasoned with a garlic, rosemary, pepper wet rub, then roasted low and slow in the oven until the meat literally pulls right of the bone. It’s served with a rich, savory gravy laced with all of the tantalizing pan drippings. Complete the celebratory roasted leg of lamb with melting butter potatoes, spinach strawberry salad and soft and fluffy dinner rolls.

If you’re looking to spruce up your special occasions and holiday menu, don’t miss Roast Turkey Breast, Beef Tenderloin, Honey Baked Ham, Brown Sugar Glazed Ham or Pork Tenderloin.

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How to Cook Leg of Lamb Video

showing how to serve leg of lamb roasting until fall apart tender, then serving with gravy

The easiest cooking method for leg of lamb

Cooking leg of lamb may seem intimidating, but it’s actually one of the easiest cuts of meat to cook. You don’t have to marinate or sear it first, and the hands-on prep is less than 20 minutes!

The secret?

Roast leg of lamb low and slow. It will turn out succulent, juicy and tender every time! Lamb leg is a lean red meat which means it is the most tender cooked to a blushing pink medium rare or slow cooked for hours until fall apart tender, just like your favorite pot roast. Anything in between is tough and dry.

Slow roasting works exceptionally well because not only do the fats slowly melt and bathe the roast in its own juices, it saves you all of the guess work! You don’t have to hold your breath as you carve the meat, hoping to see pink. Instead, just cook until the meat easily lifts off the bone with tongs. If it’s not falling apart, roast on until 5-start melt-in-your-mouth exceptional.

What is LEg of Lamb?

Leg of lamb is a robust cut of red meat taken from the back haunches of the animal (a buttock and thigh together). It is generally juicy and tender
because it come from sheep that are less than one-year-old.

Bone-in-leg of lamb can be sold in four forms:

1. Shank end: starts just above the lamb’s ankle and goes to midway through the calf bone
2. Center cut: the prime center section of the leg, with the rump and shank removed
3. Sirloin end: starts at the hip and stops around the knee.
4. Center cut with shank: includes both the center cut and the shank

Let of lamb usually weighs anywhere from 5 to 7 pounds with the bone. Boneless leg of lamb weighs 3-5 pounds. See below for which cut to use for this recipe.

Leg of lamb is incredibly versatile and can either be roasted to medium-rare or slow roasted for a pot roast. Its strong flavor pairs well with robust herbs such as rosemary and thyme, aromatic garlic and spices such as paprika, chili powder, and ground mustard. Roast leg of lamb is especially popular at holidays such as Easter and the Passover.

expert tips for buying lamb

Lamb leg should be available at the meat counter of most grocery stores. Here are some expert tips for buying the best meat for this recipe:

Purchase center-cut leg of lamb. I prefer the center cut, as pictured in this recipe, because the meat is fattier, more tender, and has a fairly uniform shape (unlike other cuts which are tapered), so it’s easy to roast evenly.

Purchase bone-in lamb leg. While the leg of lamb roasts, the collagen and marrow from the bone are released, infusing the meat with superior flavor and tenderness.

What if I can’t find center cut? Use the sirloin end (bone-in lamb leg roast) along with a meat thermometer, as you may need to adjust the roasting time.

What if I want the shank? If you’d like to buy lamb leg with the shank attached, ask the butcher for “shank-on leg” or “American leg.” However, the shank doesn’t serve any purpose other than presentation. You may need to increase the roasting time.

Choose American lamb for less gamy flavor. New Zealand and Australian lamb are usually 100% grass fed and more lean, giving them a more intensely gamy flavor that some find off-putting. American lamb, on the other hand, are almost always larger and less gamy, with more marbling, translating to extra juiciness and tenderness. They are traditionally grass fed the majority of their life, then grain fed the latter months.

Look for lamb leg that is market weight. The leg of lamb should weigh 5-7 pounds. This means you’re not purchasing baby lambs or mature adult sheep (mutton, typically between two and three years old). Because mutton are older, the meat is stronger flavored, denser and tougher.

showing how to serve roast leg of lamb on a platter with carrots and potatoes

should I trim the leg of lamb?

The leg of lamb will come with a thick fat cap on one side, called the “fell.” I recommend trimming this fat (or asking the butcher to do it) down to a thinner layer, about 1/8-inch, to help the lamb taste less strong and “gamy.” Don’t trim all of the fat though. The remaining pad of fat will help insulate the meat, keeping it extra juicy. By the end of roasting, the fell will have all but broken down, flavoring both the meat and gravy.

Leg of Lamb REcipe Ingredients

This recipe uses minimal ingredients to create epic flavor! Here’s what you’ll need to roast leg of lamb and prepare the accompanying gravy.

FOR THE Lamb:

Garlic: Use an entire head of garlic, sliced in half horizontally through the equator, no need to peel first! The sliced garlic sits in the roasting pan with the broth to gently infuse the lamb roast with flavor.
Onion: Use two yellow onions, cut in half through the equator. The onions are placed in the roasting pan with the garlic to prop the leg of lamb up instead of a rack. The onions can be peeled or unpeeled. If your onions are super wobbly, feel free to trim the ends so they sit flat.
Beef broth: Use reduced sodium beef broth because the lamb itself is also seasoned with salt, and we don’t want the recipe to be too salty. You can always add salt, but you can’t take it away!

For the Wet Rub:

Fresh rosemary: Rosemary is a wonder herb with notes of evergreen, citrus, lavender, pine, sage, pepper and mint. Its bold flavor stands up to the robust lamb, unlike other delicate herbs. Use just the rosemary sprigs removed from the stem and measure once minced.
Garlic: Six cloves of freshly minced garlic pair beautifully with the rosemary.
Dijon mustard: This is made from fine ground hot brown or black mustard seeds and white wine. It adds a depth of flavor but will not make the roast leg of lamb taste remotely like mustard!
Lemon zest: Wash the lemon before grating the zest. Grate just until you reach the pith (the white part) and no further – the pith is bitter!
Maple: A little sweetness offsets the mustard, lemon, herbs and spices. Please use pure maple syrup and not the imitation breakfast kind. If you don’t have maple, substitute with an equal amount of honey or brown sugar.
Olive oil: This promotes juicer leg of lamb! It’s mixed with the spices to create a wet rub that sticks in all of the nooks and crannies.
Spices: Chili powder, pepper, paprika, dried thyme, dried oregano and onion powder round out the flavors.
Kosher Salt: This is preferred over table salt because its large texture doesn’t clump. If you only have table salt, use HALF the amount.

up close of leg of lamb recipe showing how tender and juicy it is

For the gravy:

Butter: Use unsalted butter otherwise the gravy will be too salty.
Beef broth: You’ll add additional reduced sodium beef broth to the pan drippings if needed, to equal 2 ½ cups – but you may not need to!
Flour: All-purpose flour or a gluten-free 1:1 baking flour may be used.
Beef bouillon: You will only add beef bouillon if you feel the gravy needs some salt, because bouillon is salt with flavor! You can use beef bouillon powder (granulated), base (like Zoup! or Better Than Bouillon) or cubes. Don’t dissolve in water first, add the bouillon directly to the gravy. If using cubes, crush first, then add to the gravy.

do I need to Marinate Leg of Lamb?

Nope! The wet rub is all you need for dynamite flavor. The leg of lamb is already tender and roasting low and slow with broth in the bottom of the pan will ensure maximum moisture retention. In fact, marinating this already tender cut of meat for longer than three hours can break down the fibers too much, affecting both the texture and flavor.

How to Cook Leg of Lamb

Roasting leg of lamb is easy: score, smear with the wet rub and roast! I’ve outlined the process with step-by-step photos below or watch the video in the recipe card (full recipe with measurements in the printable recipe card at the bottom of the post):

Step 1: Score and Bring to Room Temperature

Remove the leg of lamb from its packaging and transfer to a cutting board.
Trim off excess fat. You want to leave some of the fat cap on, but I like to trim it into a thinner layer so it tastes less gamey and completely renders.
Pat the lamb completely dry with paper towels. This will help the wet rub stick to the skin.
Let the leg of lamb sit at room temperature for 60 minutes. This is important because it helps the lamb leg cook more evenly instead of drying out the outside while waiting for the inside to cook through.
Meanwhile, score the lamb in a checkerboard pattern. I know this might sound intimidating, but it’s SO easy and takes less than 5 minutes. Simply run a sharp knife along the lamb in one direction, cuts about 1-inch apart, 1/4-1/2-inch deep, then the other direction.

showing how to cook leg of lamb by scoring the lamb in a crosshatch pattern

Why score leg of lamb?

The incisions provide a better surface for the wet rub to cling to. It also helps render the fat more quickly and fully. You definitely don’t have to be exact about it!

Step 2: Prepare the Pan

Add aromatics. Halve the head of garlic and onions horizontally and place into the roasting pan, no need to peel first!
Add broth. Pour the beef broth and water into the pan. We use both broth and water so the gravy isn’t too salty. With the wet rub drippings, you’ll get plenty of flavor!

showing how to cook leg of lamb by adding onions and garlic to a roasting pan

Step 3: Season the Leg of Lamb

Whisk together the wet rub ingredients. Whisk together the olive oil, rosemary, garlic, Dijon, maple and spices to make a wet rub.

showing how to cook leg of lamb by making a wet rub with fresh rosemary, thyme, paprika, chili powder, olive oil, Dijon, maple,

Season one side of the leg of lamb roast. Rub half of the wet rub all over the side of the leg of lamb with the fat cap, making sure to massage into all the nooks and crannies from scoring. Don’t add the wet rub to the other side yet.

showing how to cook leg of lamb by seasoning the lamb with rosemary and garlic

Place the lamb into the prepared roasting dish. Arrange the leg of lamb, fat cap/seasoned side down, so that it rests on the halved garlic and onion pieces. If for some reason it’s not stable, add additional onion halves as needed. The reason we roast it this side down is because it’s rounder/has more meat verses the top which is flatter. We want the side with more meat closer to the broth so it stays nice and juicy.
Season the top. Lastly, rub the remaining wet rub all over the top side of the lamb.

showing how to cook leg of lamb by rubbing the top side of the lamb roast with a garlic, rosemary wet rub and placing it in a roasting pan with onions and garlic

Step 4: Slow Roast the Lamb

Cover the pan with foil and bake. Bake low and slow until fall apart tender, about 3 hours.

Step 5: Let the Lamb Rest

Baste. Baste the roast all over with the pan juices.
Transfer the lamb to a cutting board. Cover loosely with foil while you make the gravy. This also allows time for the juices to redistribute throughout the meat for maximum juiciness.

showing how to make leg of lamb by basting the roasted leg of lamb with pan juices

Step 6: Make the Gravy

Separate the fat. Add the remaining broth from the pan (remove onions, and garlic) to a gravy fat separator cup to skim off the fat when poured. If you don’t have a fat separator, add the broth to a plastic bag. Pour the gravy into a measuring cup, stopping when you reach the fat.
Add broth to drippings. Add enough broth to the drippings, if needed, in the measuring cup to equal 2 ½ cups.
Make roux: Melt butter in a large saucepan and melt over medium heat. Add the flour and cook for a few minutes to remove the flour taste and smell.
Add broth: Reduce heat to low and slowly whisk in the combined drippings/broth. Bring to a simmer until thickened to desired consistency, whisking constantly.
Season: Taste and season with salt and pepper to taste.

a collage showing how to make gravy for leg of lamb recipe by making a roux, then adding broth and simmering until thickened

Best Temperature to Cook leg of lamb

For this recipe, the lamb is going to be cooked low and slow at 325 degrees F until fall apart tender, so you don’t have to worry too much about overcooking it. Still, the juiciest, fall-off-the bone lamb will have an internal temperature of over 205 degrees F. If you check the lamb after 3 hours and it’s not pull-apart-tender, then simply return to the oven and continue baking.

If you like your roast cooked to a different temperature, check the internal temperature in the FAQs section below.

How to Tell When Roast Leg of Lamb Is Done

This roast leg of lamb is done when you can easily pull the lamb off of the bone with tongs. The cooking times can vary, so I suggest a digital meat probe thermometer. You stick the probe in the leg of lamb (or any protein, I use it for chicken, steak, pork, etc. every day) and set an alert for the finished temperature, walk away and it beeps when ready. It guarantees perfectly cooked lamb every time!

top view of leg of lamb slow roasted until fall apart tender

leg of lamb faqs

Does leg of lamb taste like beef?

Lamb tastes more earthy and gamey than traditional beef. Grass-fed lamb, however, will taste more similar to grass-fed beef.

Internal Temperatures for Bone-in Leg of Lamb

How long the leg of lamb roasts in the oven depends on how well done you like it on the scale of rare to fall apart tender. Please reference below for approximate cooking times. Keep in mind, the internal temperature of the meat will rise at least 5 degrees after it’s removed from the oven (“carryover”). Also, depending on other factors such as lamb weight, resting time, pan used, etc., your lamb leg may roast slower or faster. Always check early, then continue roasting as needed until the meat reaches your desired internal temperature.

Rare: 125°F (about 15 minutes per pound)
Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
Medium (NOT RECOMMENDED): 135°F to 140°F (about 25 minutes per pound)
Well-Done (NOT RECOMMENDED): : 155°F to 165°F (about 30 minutes per pound)
Falling-Apart Tender Lamb: About 35 minutes per pound, or until the internal temp registers over 205°F.

Which cooking method is ideal for a leg of lamb?

Roasting is ideal for either boneless or bone-in leg of lamb. Roasting is an oven-cooking method in which the meat is either cooked on a rack, or propped up on aromatics (like in this recipe), with liquid often resting in the bottom of the pan. The meat is covered for part of the cooking time, so it remains ultra tender, then uncovered to brown the exterior.

The leg of lamb should be roasted to either a medium rare blushing pink on the inside (with an internal temp around 125-130°F) or roasted at a lower temperature (about 325 degrees F ) for several hours until the meat is so tender it can be pulled off the bone with tongs (about 205 degrees F).

Is lamb leg or shoulder better for slow cooking?

Both lamb leg or lamb shoulder are great cuts for slow cooking. Both benefit from being cooked propped up on a rack with liquid on the bottom of the pan, trapping in all of the moisture. Lamb shoulder is usually larger with more connective tissue, so it needs to be cooked for a longer period of time than lamb leg in order to become tender. You can follow this same recipe for lamb shoulder and increase the roasting time as needed.

Do you need to sear leg of lamb before roasting?

No, leg of lamb does not need to be seared before roasting. The fat will drip over the meat while it cooks, creating a self basting effect. Instead, season the surface of the meat generously, then roast.

Should you cover a leg of lamb when roasting?

It depends on if the lamb is being cooked to medium rare or fall apart tender. If being cooked to medium rare or even medium, you do not need to cover the lamb with foil as it roasts. The exterior will brown beautifully into a flavorful crust while the interior remains pink. If slow roasting leg of lamb, it should be covered with foil, otherwise the exterior will burn during the hours of roasting. You can remove the foil the last 30 minutes or so to create a crust.

What spices go with lamb?

Lamb boasts strong, robust flavorings, so it pairs well with other strong herbs like rosemary, thyme and oregano and aromatic garlic and onion (either fresh or powders). Favorite spice pairings include pepper, chili powder, ground mustard, paprika, cumin, coriander and nutmeg.

Do you cook leg of lamb fat side up or down?

This depends on if you are roasting the lamb to medium rare or slow roasting to fall apart tender. If roasting to medium rare or rare, cook the leg of lamb fat side up, on a rack set in a roasting pan. This allows the fat to crisp up in a shortened amount of time. If slow roasting, cook the leg of lamb fat side down, because this underside has more meat which we want partially submerged in the liquid so it stays extra moist for the prolonged cooking time.

Does lamb get more tender the longer you cook it?

Yes, as long as it’s cooked low and slow and not at high heat. Slow cooking with liquid in the bottom of the pan makes the lamb fall of the bone tender when cooked to an internal temperature of 205 degrees F.

How do you keep lamb moist when cooking?

The key to making lamb juicy, soft and tender is to add broth to the bottom of the pan, propping the lamb on top (via rack or onions) and keeping the lamb covered with foil for the majority of cooking. This locks in all of the moisture and flavor, preventing the lamb from drying out.

Shank On or Off?

The lamb shank doesn’t add any value or flavor to the roast leg of lamb. It’s only value is a beautiful presentation, so it is personal preference.

Can you slow cook a leg of lamb?

Yes, leg of lamb is ideal to slow cook, just like you would a pot roast. To keep it juicy while roasting, place the lamb on a rack or propped up on onions. Fill the bottom of the pan with broth and tightly cover with foil. This traps in the moisture, keeping the lamb extra moist, while steaming instead of boiling.

up close of serving roasted leg of lamb with tongs

TIPS FOR making Roasted LEg of Lamb

Bring the leg of lamb to room temperature before cooking. This will help it cook more quickly and evenly, so the outside doesn’t dry out before the inside is cooked.
Don’t skip the wet rub. This insulates the leg of lamb and is where all the flavor is at! It also drips into the beef broth, flavoring the gravy.
Continue to roast if needed. The shape and size of the lamb leg, type of pan, exact oven, etc. can all affect the cooking time. If after 3 hours the meat isn’t easily pulling apart, pop it back in the oven.
Always rest the meat. Once the roasted leg of lamb has reached temperature, remove it from the hot pan and allow it to rest for at least 10 minutes. This allows the juices that have been forced away from the heat to the middle of the lamb time to redistribute throughout the leg of lamb, making the meat juicer.
No fat separator cup? To make the gravy from the drippings, separate the fat by adding the drippings/liquid to a large freezer bag and allowing the fat to separate to the top. Next, seal the bag and hold it over a 4-cup (or larger) measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut while the fat stays on top. Stop pouring when you reach the fat.
Season to taste! The key to the best gravy is to season it to taste. Every gravy will be different because we’re using the drippings from the leg of lamb. So, the amount of salt and pepper relies on YOU. Start with a little and add more to taste as needed.
Season the gravy with beef bouillon. Instead of adding salt to taste, try adding some beef bouillon instead. Start with a little and always taste as you go,
Plan for Leftovers. One of the best parts of this lamb leg roast recipe are the leftovers! Unless you’re feeding a large crowd, this 5-7lb leg of lamb should leave you with ample leftovers, delicious with gravy, over baked potatoes, in sandwiches, soup, salads, pasta, tacos, wraps, etc.

WHAT to serve with LEg of Lamb Roast

Serve this roasted leg of lamb recipe with your favorite Easter, Thanksgiving, Christmas, and comfort food sides for a real feast!

Appetizers: Mini Cheese Balls, Deviled Eggs, Spinach Artichoke Dip, Baked Brie in Puff Pastry, or Garlic Herb Cheese Log.
Potatoes: Hashbrown Casserole, Company Mashed Potatoes, Twice Baked Potatoes, Au Gratin Potatoes, Parmesan Crusted Potatoes or Melting Butter Potatoes.
Veggies: Maple Dijon Green Beans, Bacon Wrapped Brussels Sprouts, Creamy Brussels Sprouts, Roasted Butternut Squash, Roasted Brussels Sprouts, Roasted Root Vegetables or Roasted Carrots.
Salads: Pea Salad, German Potato Salad, Strawberry Broccoli Salad, Apple Salad, Pear Salad, or Strawberry Spinach Salad.
Fruit Salads: Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad, Winter Fruit Salad or Berry Salad in Honey Mascarpone Dressing.
Breads: Perfect Dinner Rolls or Sweet Cornbread for the holiday win!

showing how to serve roast leg of lamb by shredding lamb and serving it with gravy

MEal Prep leg of lamb roast

This leg of lamb roast is ideal to prep ahead of time. Prepare the recipe through rubbing the wet rub all over the lamb. Loosely tent with foil for up to 24 hours. Remove the leg of lamb from the fridge 60 minutes before cooking and then proceed with the recipe.

HOW long is Roasted leg of lamb good for?

Leftover leg of lamb roast can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

How do I reheat Roasted leg of lamb?

-Microwave: Microwave individual portions for 60 seconds, followed by 10-second intervals as needed.
-Oven (preferred): Transfer shredded lamb to foil and enclose with a splash of broth or water. Bake at 350ºF for 8-10 minutes or until warmed through.
-Skillet: Add shredded lamb to a skillet with a splash of water or broth. Cover and cook on low until warmed through, stirring occasionally.

up close of shredded leg of lamb with gravy showing how juicy it is

Looking for more holiday main dish Recipes?

Roast Turkey Breast
Classic Herb Roasted Whole Turkey
Beef Tenderloin
London Broil
Honey Baked Ham
Brown Sugar Glazed Ham
Pork Tenderloin
Mom’s Pot Roast

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Tools Used in This Recipe

Nonstick Roaster/Roasting Pan

Glass Liquid Measuring Cup 4-Piece Set

Gravy Fat Separator

Nonstick Fry Pan with Lid 12 in.

Kitchen Knife Set

Small Whisk

See Favorite Tools

with garlic mashed potatoes or melting butter potatoes, spinach strawberry salad and soft and fluffy dinner rolls.SERVINGS: 8 -12 PEOPLETOTAL TIME:4 HRSPREP TIME:30 MINSCOOK TIME:3 HRS 30 MINS

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Slow Roast Leg of Lamb

This Slow Roast Leg of Lamb recipe will be your new favorite way to cook and eat lamb – a succulent and stunning centerpiece for any occasion! It is easy, fool proof and forgiving, even if you’ve never cooked lamb before AND it can be prepped the day before then popped in the oven! The leg of lamb is seasoned with a garlic, rosemary, pepper wet rub, then roasted low and slow in the oven until the meat literally pulls right of the bone. It’s served with a rich, savory gravy laced with all of the tantalizing pan drippings. Complete the celebratory roasted leg of lamb with garlic mashed potatoes or melting butter potatoes, spinach strawberry salad and soft and fluffy dinner rolls.

Servings: -12 people

Total Time: 4

Prep Time: 30

Cook Time: 3 30

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Ingredients

Lamb

5-7 lb. leg of lamb center cut roast (bone-in)
1 whole head of garlic, unpeeled, cut in half horizontally
2 yellow onions, unpeeled, cut in half horizontally
4 cups reduced sodium beef broth
2 cups water

Wet Rub

6 cloves garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons kosher salt
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup (may sub brown sugar)
1 tablespoon lemon zest
1 tablespoon minced fresh rosemary
1 1/2 teaspoons chili powder
1 tsp EACH paprika, pepper
1/2 tsp EACH dried thyme, dried oregano, onion powder

Gravy:

5 tablespoons unsalted butter
1/3 cup flour
reduced sodium beef broth as needed (will use mostly pan juices)

Instructions

Dry lamb: Remove lamb from the packaging and place it on a cutting board. Pat completely dry with paper towels.
Bring to room temperature: Let lamb sit at room temperature for 60 minutes. Meanwhile, trim and score the lamb, prep the pan and make the wet rub and spread it over the lamb anytime in the 60-minute window (directions below).
Trim and score: Trim exess fat (trim fat cap to about 1/8-inch). Score the lamb on both sides in a crosshatch/checkerboard pattern by running a sharp knife along the lamb in one direction, cuts about 1-inch apart, 1/4-1/2-inch deep, then the other direction.
Prepare pan and oven: Add the onions and garlic to the center of a large roasting pan, cut side up. Preheat oven to 325 degrees F.
Season lamb: While the lamb is still on the cutting board, rub half of the wet rub all over the side of the lamb with the fat cap, making sure to massage into all the nooks and crannies from scoring. Don’t add the wet rub to the other side yet.
Add lamb to baking dish: Place the lamb, seasoned side down, in the pan so it’s propped up on the garlic and onions. Using your hands, rub the remaining wet rub all over the lamb.
Add broth and cover: Pour broth and water around the lamb. Cover with foil.
Slow roast: Bake at 325 degrees F for 3 hours. Check to see if the meat easily pulls from the bone with tongs after 3 hours. If not, continue to bake until tender.
Rest: Remove lamb and generoulsly spoon the pan juices over top. Transfer to serving platter and cover loosely with foil while you make the gravy.

Gravy

Separate fat: Add the pan juices (remove onions, and garlic) to a gravy fat separator cup to skim off the fat when poured.
OR if you don’t have one, add the pan juices to a large freezer bag and allow the fat to separate to the top. Seal the bag and hold over a 3+ liquid measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut, stop when you reach the fat.
Add broth to pan juices: Add pan juices to a 3+ cup liquid measuring cup. Add additional broth, only if needed, to equal 2 ½ cups; set aside.
Make roux: Melt butter in a large saucepan and melt over medium heat. Add the flour and cook for 2 minutes, whisking constantly.
Add broth: Reduce heat to low and slowly whisk in the 2 ½ cups pan juices/broth. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in additional broth.
Season: Taste and season with salt and pepper to taste. Instead of salt, I suggest starting with beef bouillon, ¼ teaspoon at a time, before salting to taste.

Serve

Remove the meat from the bone with tongs and serve with gravy!

Video

Notes

Prep Ahead: This leg of lamb roast is ideal to prep ahead of time. Prepare the recipe through rubbing the wet rub all over the lamb. Loosely tent with foil for up to 24 hours. Remove the leg of lamb from the fridge 60 minutes before cooking and then proceed with the recipe.
Storage: Leftover leg of lamb roast can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat: To microwave, reheat portions for 60 seconds, followed by 10-second intervals as needed. To reheat in the oven, transfer pulled lamb to foil and enclose with a splash of broth or water. Bake at 350ºF for 8-10 minutes or until warmed through. To reheat in a skillet, add pulled lamb to a skillet with a splash of water or broth. Cover and cook on low until warmed through, stirring occasionally.