Sticky Slow Cooked Roast Lamb

roast lamb on the bone and two bowls of vegetables on a board
The easiest and tastiest roast lamb you’ll ever try. Sticky, slow-roasted, fall off the bone, melt in the mouth, heavenly lamb. Just throw it into the oven in a casserole dish. You’re going to love it.

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Servings 4



  • Preheat your oven to 200°C and prep your lamb. Pop it into the casserole dish and use a sharp knife to cut 7-8 holes in it.
  • Break each sprig of rosemary in half and poke into the holes. Drizzle the whole lamb with olive oil, coating the top, then sprinkle liberally with rock salt and fresh ground pepper.
  • Pour wine into the bottom, throw the garlic cloves in, put the lid on and place into the centre of your oven. After 20 minutes turn oven down to 140°C.
  • Leave it alone for 3 hours. Take it out of the oven, remove the lid. Pull out the rosemary and pour your sweet slow cook sauce over the whole shoulder of lamb. Take care to cover as much as you can. Leave the lid off and place back into the oven.
  • Turn up the heat of the oven to 180°C. Place sweet potato in the bottom of pot and roast for an hour. Check on it, if it still needs a little crisping, crank up the oven and roast for a further 10 minutes.Take the lamb out and gently transfer onto a plate to rest.
  • Serve hot with sweet potato and some fresh kale.
Tried this recipe?Let us know how it was!


  1. Danielle on 21/12/2022 at 8:22 pm

    Can i use this same recipe with a boneless leg of lamb?

    • Rani on 03/03/2023 at 4:10 pm

      Absolutely! Because it is a slow-cooked recipe and thanks to the sauce, the meat doesn’t dry up.

  2. Mandz on 14/12/2022 at 12:10 pm

    Looks so good. Gonna try this Christmas. Can I ask what the wine is for? Is it necessary and of so what’s an alternative?

    • Rani on 14/12/2022 at 5:08 pm

      The wine is the gravy base. As it cooks down, it reduces and becomes syrupy, mixing with the Lee Kum Kee sauce coating the lamb thus creating a lovely thick gravy. No it is not necessary and you could replace it with a little stock instead. The trick here is to avoid the sauce to burn as it trickles on the roasting dish and getting a beautiful gravy at the same time.

  3. Lani on 19/03/2022 at 6:17 pm

    5 stars
    I tried this recipe for a family dinner and the lamb was a success! I always try to vary the flavours combinations when I cook and this was an unexpected twist but so good!

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