There’s nothing quite like the aroma of perfectly roasted lamb filling the kitchen. Whether you’re looking to master a traditional leg of lamb or explore other cuts like shoulder or rack, knowing the right roasting techniques makes all the difference. Read this butcher’s guide to learn everything you need to know to cook lamb roast, including tips on selecting cuts and methods for achieving that tender, mouth-watering texture.
What is the best cut of lamb for roasting?
Choosing the best cut of lamb for roasting is key to crafting a roast that’s tender, flavourful and cooked to perfection. From the classic leg to the rich shoulder, each cut brings something unique to the table. Here’s a quick roast lamb cuts guide to help you decide:
Lamb leg roast
A leg of lamb is a popular choice for roasting, known for its lean meat and mild flavour. This cut is ideal for classic roasts and is versatile enough to be seasoned with a variety of herbs, spices and marinades. Roasting a lamb leg on the bone adds depth to the flavour, while boneless lamb legs can be easier to carve and serve. Perfect for larger gatherings, the leg provides a beautiful presentation and is best when cooked to medium-rare or medium.
Lamb shoulder roast
If you’re after rich, melt-in-your-mouth lamb, the lamb shoulder is an excellent choice. The marbling and fat content of a lamb shoulder make it incredibly tender and flavorful when slow-roasted. This cut benefits from a longer, slower cooking time, which breaks down the connective tissue and yields meat that’s perfect for shredding. Shoulder roasts pair well with robust seasonings like garlic, rosemary, and thyme.
Lamb rack roast
For a more elegant presentation, the rack of lamb is hard to beat. Known for its tenderness and delicate flavour, a lamb rack is typically roasted quickly to achieve a juicy, pink centre and a delicious crust. This cut is often served sliced into individual chops and makes a sophisticated choice for smaller gatherings or special occasions. Racks of lamb pair beautifully with simple seasonings and can be crusted with herbs or breadcrumbs for extra texture.
Lamb loin roast
The lamb loin is another top choice for roasting, particularly for those who prefer a leaner cut. This part of the lamb has a tender, fine-grained texture and offers a milder flavour that absorbs seasonings beautifully. Lamb loin is typically roasted quickly to keep it tender and juicy, often served in slices for an elegant presentation. For added flavour, try marinating the loin before roasting or cooking it with aromatic herbs.
Should you sear lamb before roasting?
Searing lamb before roasting is a great way to lock in flavour and create a beautifully caramelised crust. By quickly browning the lamb in a hot pan, you’ll enhance its depth of flavour and keep the juices sealed in during roasting. This step is particularly helpful for leaner cuts like leg or loin, but it can also add a delicious texture to fattier cuts like the shoulder. While searing isn’t strictly necessary, it can give your roast a rich, golden finish that elevates both its appearance and taste.
Here’s how to sear lamb before roasting:
- Prepare the lamb: Pat the lamb dry with paper towels to remove any surface moisture. Season generously with salt, pepper and any other desired herbs or spices.
- Preheat your pan: Choose a large, heavy skillet (cast iron works well) and heat it over medium-high heat until it’s very hot. Add a small amount of oil with a high smoke point, like vegetable or grapeseed oil.
- Sear the lamb: Place the lamb in the hot pan and sear for about 2-3 minutes on each side, or until a golden-brown crust forms. Avoid moving the lamb around too much; allow it to develop a deep, even sear on each side.
- Transfer to a roasting pan: Once seared, carefully transfer the lamb to your roasting pan, keeping the crust intact. Proceed with roasting according to your recipe.
How do you keep lamb moist when cooking?
Keeping lamb moist while cooking is all about selecting the right techniques and temperature to preserve its natural juices. One of the best ways is to cook lamb at a lower temperature over a longer period, especially for cuts like shoulder, which benefit from slow roasting. Covering the lamb with foil for part of the roasting process can also help lock in moisture, while removing it near the end of cooking allows the lamb to develop a nice, golden crust.
Another effective method is basting — periodically spooning the lamb’s own juices or a bit of broth or wine over the meat during roasting. Finally, resting the lamb for 10-15 minutes after roasting allows the juices to redistribute throughout the meat, ensuring each slice is tender and succulent.
What temperature should lamb be cooked at?
Cooking at the recommended temperature for each cut helps bring out the best flavour and texture, whether you’re going for a tender, medium-rare leg or a slow-cooked shoulder. Here are some general temperature guidelines for roasting different cuts of lamb:
|
Cut of Lamb |
Temperature (°C) |
Preferred Doneness |
|
Leg |
160-180°C |
Medium |
|
Shoulder |
140-160°C |
Slow-cooked, tender |
|
Rack |
160-180°C |
Medium-rare to medium |
|
Loin |
160-180°C |
Medium-rare |
|
Whole Lamb Roast |
140-160°C |
Slow-cooked, juicy |
Using a meat thermometer helps ensure accuracy — aim for 60-65°C for medium-rare, 65-70°C for medium and above 70°C for well-done. Cooking at a steady temperature allows lamb to cook evenly without drying out.
How long should you cook roast lamb for?
Cooking times vary based on the cut, cooking method and size of your lamb. Use this guide to determine the approximate time needed for each method to achieve a tender, flavourful roast lamb.
|
Cut of Lamb |
Weight |
Oven (20-25 min per 500g) |
Slow Cooker (Low) |
Air Fryer (per 500g) |
|
Leg |
1.5-2 kg |
1-1.5 hours |
6-8 hours |
25-30 minutes |
|
Shoulder |
2-2.5 kg |
3-4 hours |
8-10 hours |
Not recommended |
|
Rack |
450 g |
15-20 minutes |
4-6 hours |
12-15 minutes |
|
Loin |
1 kg |
45-55 minutes |
5-7 hours |
30-40 minutes |
What cooking method is best for lamb?
Oven roasting is a classic and versatile method for cooking lamb, allowing flavours to develop fully while creating a deliciously browned exterior. For a more hands-off approach, slow cooking works wonders for tougher cuts, creating tender, fall-apart meat with minimal effort. If you’re short on time, using an air fryer can yield a nicely browned, juicy result in a fraction of the time. Each of these methods has its advantages, depending on the cut and your cooking schedule.
How to cook a roast lamb in the oven
Oven roasting is a classic method that brings out the rich flavours and textures of lamb. This technique allows for even cooking and browning, making it perfect for larger cuts like leg or shoulder.
Here’s how to cook a lamb roast in the oven:
- Preheat the oven: Preheat your oven to 160-180°C, depending on the cut you are using.
- Prepare the lamb: Season the lamb with salt, pepper and your choice of herbs. If desired, sear the lamb in a hot skillet for 2-3 minutes on each side to develop a crust.
- Place in a roasting pan: Transfer the seasoned lamb to a roasting pan. If you like, add chopped vegetables and a splash of broth or wine to the bottom of the pan for added flavour.
- Roast the lamb: Place the pan in the preheated oven. Roast for the recommended time based on the weight of the lamb and your desired doneness, using a meat thermometer to check.
- Rest and serve: Once the lamb is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes. Slice and serve with the pan juices.
How to cook a roast lamb in the slow cooker
Cooking lamb in a slow cooker is a fantastic way to achieve tender, flavorful meat with minimal effort. The low and slow method allows the lamb to braise in its juices, resulting in melt-in-your-mouth tenderness and a rich flavour. This technique is perfect for tougher cuts like shoulder, which benefit from long cooking times.
Here’s how to cook a lamb roast in the slow cooker:
- Prepare the lamb: Season the lamb with salt, pepper, and any desired herbs or spices. Consider searing the meat in a hot pan for a few minutes on each side to enhance flavour.
- Add aromatics: Place chopped onions, garlic and any other vegetables (like carrots or potatoes) in the bottom of the slow cooker. This will create a flavorful base.
- Add the lamb: Lay the seasoned lamb on top of the vegetables. Pour in a bit of broth or red wine to add moisture.
- Cook on low: Cover and set the slow cooker to low. Cook for 6-8 hours, or until the lamb is tender and easily pulls apart with a fork.
- Rest and serve: Once cooked, let the lamb rest for about 10-15 minutes before slicing. Serve with the pan juices.
How to cook roast lamb in the air fryer
The air fryer is a convenient and efficient way to cook lamb, giving you a beautifully browned exterior while keeping the inside juicy. This method works well for smaller cuts like rack or loin, offering a quicker cooking time compared to traditional methods.
Here’s how to cook a lamb roast in the air fryer:
- Prepare the lamb: Season the lamb generously with salt, pepper and your choice of herbs. You can also marinate it a few hours beforehand for extra flavour.
- Preheat the air fryer: Set your air fryer to 180°C and allow it to preheat for about 5 minutes.
- Arrange the lamb: Place the lamb in the air fryer basket, making sure there is space around it for air circulation.
- Cook the lamb: Cook for approximately 12-15 minutes per 500g, flipping halfway through for even browning. Use a meat thermometer to check for doneness.
- Rest and serve: Once the desired temperature is reached, remove the lamb from the air fryer and let it rest for 5-10 minutes before slicing.
Carving roast lamb
Here are some lamb carving tips:
- Use the right tools: A sharp carving knife and a fork or meat lifter are essential for clean cuts. A carving board with a groove can help catch any juices.
- Identify the grain: Before carving, take a moment to identify the direction of the meat's grain. Slicing against the grain ensures tender, easy-to-chew pieces.
- Carve it right: For a leg of lamb, start by slicing along the bone, making long, even cuts. For a rack of lamb, cut between the ribs for individual chops. If you’re carving a shoulder, pull the meat apart gently using two forks or a carving knife.
Serving roast lamb
Serving roast lamb is an art that can truly elevate your dining experience, whether you’re cooking a festive Christmas roast or a delightful weekly family meal. Lamb is a versatile meat that pairs beautifully with a variety of sides, sauces and garnishes:
Accompaniments
Consider serving roast lamb alongside classic sides such as creamy mashed potatoes, roasted seasonal vegetables or a fresh garden salad. Follow our six-hour slow roast leg of lamb recipe to learn how to cook your lamb on a bed of onions and garlic that you can add to the serving platter.
You might also want to include some fragrant couscous or fluffy rice to soak up the delicious juices. Don’t forget a fresh mint sauce or a rich gravy to enhance the flavours even further.
Garnishing
For an elegant touch, garnish your lamb platter with fresh herbs like rosemary or mint. This not only adds a pop of colour but also complements the flavour of the meat. A sprinkle of zesty lemon zest or pomegranate seeds can provide a refreshing contrast that brightens the dish.
Sauces
Lamb is often paired with robust sauces that enhance its natural flavours. Consider serving it with a rich red wine reduction, fresh mint sauce, gravy, zesty chimichurri or creamy garlic sauce. Each of these options will elevate your lamb dish and leave your guests raving.
Visit the best lamb butcher in Melbourne
Whether you opt for a slow roasted lamb shoulder or a perfectly roasted leg, the rewards are always worth the effort. To get expert advice and find the best cuts, be sure to visit your local butcher.
At Peter Bouchier, we take pride in offering ethically sourced Australian lamb, ensuring you receive the highest quality meat for your roasts. Stop by our stores in Malvern or Toorak, or explore our selection of premium lamb cuts online today.
