Slow Roast Leg of Lamb with Fermented Honey and Garlic

A good, slow roast leg of lamb really is hard to beat, don’t you think? This one takes things to the next level though, with a generous smothering of honey and garlic, and cooked nice and slowly so the meat shreds beautifully and pulls away from the bone with only the slightest of tugs.

I think the best part about this roast leg of lamb though, has to be the delicious aroma wafting through the house… it kicks in about 15 minutes into the cook, and just lasts and lasts. There aren’t too many better ways to enjoy a Sunday afternoon, frankly.

Serve this crowd pleaser with a delicious side of roast potatoes, and leftovers are perfection when served up on flatbread with a little yoghurt.

Enjoy with gusto,
Jaimie Eats

Jaimie Archer

Slow Roast Leg of Lamb with Fermented Honey Garlic

Serves: 6-8   |   Prep Time: 15 minutes (plus fermenting)   |   Cooking Time: 3 hours

2-2.5kg leg of lamb, bone in
2 whole garlic bulbs, unpeeled, sliced lengthways through the centre
4 eschallots, peeled and cut into wedges
1 lemon, cut into wedges
1 cup water
½ cup olive oil
Salt and pepper
1 cup Fermented Honey and Garlic glaze (see note)

Alternative to Fermented Honey and Garlic Glaze:
1 tablespoon olive oil
3 cloves garlic, crushed
3 tablespoons honey
2 sprigs fresh rosemary


Preheat oven to 160C.

Place the garlic, eschallots and lemon in a large roasting tray, followed by the water.

Sit the lamb leg on top and rub with the oil. With a sharp knife, score the lamb through the skin, and stab a few times through the flesh, twisting to make small incisions. Season well with salt and pepper, then drizzle a small amount of the garlic and honey glaze over the lamb.

Cover tightly with foil, then place onto the lower third of the oven. Cook for 3 hours, basting the leg of lamb with the honey and garlic glaze approximately each half hour. Top up the water if needed (there should always be approximately 2/3 cup of liquid in the tray during cooking).

After cooking for 3 hours, remove the foil and roast for a further 30 minutes, continuing to baste periodically, until the fat has become crispy and the glaze caramelised. By now, the meat should be starting to fall away from the bone.

Remove the leg of lamb from the oven, and allow to rest for at least 30 minutes.

After the meat has rested, use a form to shred the meat, and pour over any remaining honey garlic glaze.

Serve with your favourite sides and enjoy.



It takes a minimum of 3 weeks for the fermentation process to take hold when it comes to honey and garlic. If you have come across this recipe and don’t have the time to ferment in advance, then a good substitute is a basic mix of honey, garlic, oil and rosemary, as per the alternative ingredients above.

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  • Megan Ellam
    Posted at 09:20h, 06 April Reply

    This recipe looks amazing Jaimie. Where do I get the recipe for the Fermented Honey and Garlic Glaze. Also do you know if the sugars are consumed during the fermentation of the honey and garlic?

    • jaimieeats
      Posted at 16:15h, 06 April Reply

      Thanks Megan! I have the recipe coming shortly, just working through the images…. should be up in the next few days so watch this space. There are heaps out in internet land though if you would like to try it right away 🙂 Re the fermentation process, the honey’s antibacterial properties are weakened due to the moisture and juices being released by the garlic, so the yeasts wake up and feed on all the glucose and fructose in the honey, so the answer is yes. It just needs to be raw honey for it to work.

    • jaimieeats
      Posted at 08:54h, 13 April Reply
  • Gavin
    Posted at 10:05h, 06 April Reply

    Slow cooked lamb is the BEST way to eat lamb – love the sound of that honey garlic glaze – now to order some lamb for Easter!!

    • jaimieeats
      Posted at 16:16h, 06 April Reply

      Thanks Gavin!

  • Sylvie
    Posted at 10:41h, 06 April Reply

    What a delicious looking lamb roast! I have never heard of fermented honey and garlic, but it sounds absolutely wonderful – I absolutely need to try it asap!

    • jaimieeats
      Posted at 16:17h, 06 April Reply

      It’s so delicious Sylvie, I highly recommend you give the fermentation a go… I will be posting my recipe in the next couple of days as a follow up!

  • Andrea
    Posted at 11:57h, 07 April Reply

    What a beautiful looking roast! And the flavours in this one sound incredible. This is going on our Easter menu. Thanks for a great recipe!

    • jaimieeats
      Posted at 07:35h, 09 April Reply

      Thank you Andrea 🙂 And happy Easter!

  • Robyn
    Posted at 13:02h, 07 April Reply

    This looks amazing – so tender and juicy! I am so intrigued by the fermented honey and garlic glaze too, it sounds delicious!

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