Slow-Roasted Boneless Leg of Lamb

Last Updated on February 12, 2024

So you’ve read our “Cooking it Right: Lamb Racks and Roasts” blog post and now you’re here.

Hint: If you haven’t, you should.

With just a handful of classic ingredients and a gentle oven roast, savor the tender juiciness of perfectly cooked lamb, sure to elevate any occasion.

Slow-Roasted Boneless Leg of Lamb

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Protein: Lamb
Cut: Boneless Leg of Lamb
Course: Main Course
Prep Time: 1 day
Cook Time: 2 hours
Servings: 8


  • 1 ButcherBox Boneless Leg of Lamb
  • 4 cloves garlic minced
  • 2 tbsps fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • Salt and pepper to taste


  • In a small bowl, combine minced garlic, fresh rosemary, fresh thyme, dried rosemary, dried thyme, salt, and pepper to create a classic flavor blend.
  • Rub the mixture all over the boneless leg of lamb, ensuring it's evenly coated. Let it rest in the refrigerator overnight, uncovered, on a sheet pan fitted with a wire rack.
  • Preheat your oven to 200ºF.
  • Place the rested lamb on a foil-lined sheet pan fitted with a wire rack.
  • Slow-roast the lamb in the preheated oven until it's about 10 degrees away from your desired internal temperature. 1.5-2 hours for medium.
  • Remove the lamb from the oven and let it rest tented with foil.
  • Increase the oven temperature to 400ºF (or use the broil feature) and cook for an additional 10 minutes to crisp the exterior just before serving.
  • Remove from the oven and let the lamb rest for at least 10 minutes before carving.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.