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$12 per month for 12 months

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Photo of "All day" leg of lamb by WW

"All day" leg of lamb

Total Time
6 hr 50 min
15 min
6 hr 35 min
Sit back and let your oven do the hard work while the mouth-watering aromas of slow cooked lamb fill the house all day long.


Olive oil

1 tbs

Lamb leg roast, raw

960 g, (Buy 1.6kg leg, bone in), fat trimmed

Salted anchovies in oil, drained

4 medium, chopped


4 clove(s), cut into slivers

Brown onion

2 large, each cut into 12 wedges

Fresh rosemary

4 tbs, 4 large sprigs

Baby potatoes

600 g, (Buy 12), halved

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 120°C. Rub oil all over lamb. Heat a large heavy-based frying pan over medium-high heat. Cook lamb for about 5 minutes, turning to brown all over. Transfer to a chopping board and cool slightly. Use a small sharp knife to cut deep slits into the meat and stud with pieces of anchovy and garlic (use garlic to help push anchovy in).
  2. Arrange onion over base of a roasting pan or ovenproof dish. Lay lamb on top. Top with rosemary. Pour ½ cup (125ml) water around lamb. Cover tightly with foil and bake in oven for 4 hours. Place potato on a small oven tray and lightly spray with oil. Bake potato and meat for a further 2 hours.
  3. Cover lamb loosely with foil to keep warm. Increase oven to 200°C and cook potato for a further 30 minutes or until golden brown. Transfer lamb to a serving platter with onion and potato and spoon pan juices over meat. Meat should pull easily from bone.


SERVING SUGGESTION: Steamed Brussels sprouts and broccoli. TIP: Don’t be alarmed by the anchovies – they melt into the meat, giving a rich, savoury flavour that’s not at all fishy.