A rustic, aromatic roast that practically cooks itself. Jamie Oliver knows how to treat a good piece of meat, and his slow-roasted leg of lamb is one of those timeless dishes that turns basic ingredients into something unforgettable. With rosemary, garlic, a touch of red wine vinegar, and even optional anchovies tucked into tiny flavor pockets, this lamb roasts low and slow over a bed of vegetables until irresistibly tender.
It’s Sunday-roast perfection — fragrant, juicy, deeply savory, and almost impossible to mess up.
Ingredients
For the Lamb
- 2 sticks of celery
- 2 carrots
- 2 onions
- 2 bay leaves
- 1 large leg of higher-welfare lamb (approx. 2.4 kg)
- Olive oil
- ½ bunch fresh rosemary (15g)
- 4 cloves garlic
- A splash of red wine vinegar
- Optional: 9 anchovy fillets – Jamie’s secret umami bomb
You’ll Also Need
- Sea salt & black pepper
- Large roasting tray
- Oven with two shelves
How to Make Jamie Oliver's Slow-Roasted Lamb Leg
- Preheat the oven to 220°C / 425°F / gas 7.
- Roughly chop celery, carrots, and onions. Scatter everything into a large roasting tray with the bay leaves — this becomes your flavor trivet.
- Using a sharp pointed knife, follow the bone and make a 10–12 cm “tunnel” of space on each end — you’re not removing the bone, just loosening the meat around it. Poke 6–8 small holes randomly over the lamb. Use your fingers to widen each incision — these pockets will hold the aromatics.
- Strip rosemary leaves from the sprigs. Peel and finely slice the garlic. Toss rosemary and garlic with a drizzle of olive oil and a splash of red wine vinegar.
- If using anchovies, keep them nearby — they melt into pure savory richness.
- Into each hole, push: A bit of rosemary, a couple garlic slices, one anchovy fillet (optional but incredible). Scatter any leftover rosemary/garlic into the vegetable tray and add a good splash of water to the tray. Rub the lamb all over with olive oil, salt, and black pepper.
- Place the lamb directly on the oven bars of the middle rack. Place the vegetable tray underneath to catch the drips. Lower the oven to 180°C / 350°F / gas 4. Roast according to your preferred doneness.
To Serve
Rest the lamb for 15–20 minutes, carve or shred, and serve alongside the softened roasted vegetables. Jamie often turns leftover veg into gravy — a brilliant tip if you want to elevate the dish even further.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days in the refrigerator.
For reheating: warm gently in a 300°F (150°C) oven until hot, add a splash of water or broth to keep the meat moist. Leftover lamb is fantastic in sandwiches, wraps, shepherd’s pie, or tossed into pasta.
FAQs
Can I make this without anchovies?
Yes — simply skip them. But anchovies melt completely and add deep savory flavor without “fishiness.”
Do I need to place the lamb directly on the oven bars?
This method helps heat circulate evenly. If you prefer, you can place it on a rack set over the roasting tray.
Can I add potatoes to the tray?
Absolutely. They’ll cook in lamb drippings and become unreal.
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