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Low-Carb Slow Roasted Leg of Lamb

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It's always good to have some tender meat ready for making low-carb meals. Once cooked, you can keep it in the fridge and use straight away.

Slow-cooked lamb is great when served on top of fresh crunchy lettuce (6.1 g net carbs), omelet (3.4 g net carbs) or sweet pepper (7 g net carbs). So versatile!

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Hands-on Overall

Serving size about 170 g/ 6 oz cooked meat

Allergy information for Low-Carb Slow Roasted Leg of Lamb

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, about 170 g/ 6 oz cooked meat)

Net carbs4 grams
Protein31 grams
Fat25.6 grams
Calories383 kcal

Calories from carbs 4%, protein 33%, fat 63%

Total carbs5 gramsFiber0.9 gramsSugars3 gramsSaturated fat12.2 gramsSodium333 mg(14% RDA)Magnesium47 mg(12% RDA)Potassium651 mg(33% EMR)

Ingredients (makes 6 servings)

  • 1 lamb leg, whole (~ 2 kg / 4.4 lb) - this will yield about 50% cooked meat
  • 1/4 cup balsamic vinegar (60 ml/ 2 fl oz) - avoid sweet syrupy types of balsamic
  • 1/4 cup apple cider vinegar or Homemade Fruit Vinegar (60 ml/ 2 fl oz)
  • 4 cloves black aged garlic or fresh garlic
  • 1-2 sprigs fresh rosemary
  • 1/2 tsp sea salt, or to taste
  • 2-3 cups water
  • 4 heads small lettuce to serve (400 g/ 14.2 oz)


  1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Peel the garlic and slice it into smaller pieces. Black garlic is aged white garlic and you can find it in most large grocery stores. It's sweet and has similar taste like balsamic vinegar. If you can't find black garlic, use freshly sliced white garlic. Low-Carb Slow Roasted Leg of Lamb
  2. Place the lamb leg into a baking dish. Add balsamic vinegar, fruit vinegar, sliced garlic and rosemary. Season with salt and add water. Cover with a lid and place the lamb in the oven for about 2 hours. The timing is simple. You should add at least 30 minutes for every 500 g/ 1.1 lb/ of lamb leg. Low-Carb Slow Roasted Leg of Lamb
  3. After 2 hours, take the lid off, baste with the vinegar juices, and increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Cook for another 30-45 minutes, basting with the juicesone or twice again.
    Low-Carb Slow Roasted Leg of Lamb
  4. When done, carefully remove from the oven and let it cool down for a few minutes. When the meat is still warm, shred it with a fork. Pour the meat sauce over the shredded meat. Place it back in the oven if it needs reheating. Low-Carb Slow Roasted Leg of Lamb
  5. Separate the lettuce leaves. Wash and place them into a salad spinner or simply tap off the excess water using a paper towel. Top with the shredded meat mixture. The cooked meat can be stored in the fridge for up to 4 days. Low-Carb Slow Roasted Leg of Lamb

Ingredient nutritional breakdown (per serving, about 170 g/ 6 oz cooked meat)

Net carbsProteinFatCalories
Lamb (leg), raw
0 g30.4 g25.3 g358 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
1.8 g0.1 g0 g9 kcal
Fruit Vinegar, homemade (KetoDiet blog)
0.7 g0 g0 g4 kcal
Garlic, black (aged white garlic)
0.5 g0.1 g0 g3 kcal
Rosemary, fresh
0 g0 g0 g1 kcal
Lettuce (Little Gem), fresh
1 g0.4 g0.3 g8 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, about 170 g/ 6 oz cooked meat
4 g31 g25.6 g383 kcal

Low-Carb Slow Roasted Leg of Lamb

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

Hi. Where i'm from lamb isn't that usuaal. What kind of meat cuts from beef or pork, can I use instead? Sorry for bad english.


Hi Johan, no need to apologise, your English is absolutely fine! If you use beef, I'd use oxtail, brisket, silverside, neck, middle ribs or leg. If you use pork, try belly, chump end, spare rib and hand. I also have a recipe for slow-cooked oxtail on my blog (oxtail is my absolute favourite cut of beef). Have a look here in the "meat" category:


Awesome, I love your blog! Thank you for this recipe. I'll go and get some lamb now 😊


Thank you for your kind words Mary 😊


Thank you so much for sharing all the great meal ideas. It's so easy to follow the diet when there are pages like yours!


Thank you Peter!