Roasted lamb is one of those comforting, crowd-pleasing meals that never goes out of style. As a lamb butcher, we at Peter Bouchier know that choosing the best cut of lamb for roasting can be the difference between delicious and restaurant-worthy. In this guide, we’ll walk you through the best cuts for roast lamb so you can serve up tender, juicy results that everyone will love – no kitchen expertise required!
What is the best cut of lamb for roasting?
When it comes to roasting lamb, several cuts stand out for their flavour and tenderness. Here are our favourite cuts for roast lamb:
Lamb leg
Lamb leg is a classic choice for roasting, known for its lean, tender meat. Coming in at about 2.5 kilograms each, lamb legs are ideal for larger gatherings. The bone adds extra flavour during cooking and helps retain moisture, resulting in a juicier and more flavourful roast. This cut is versatile, easily adapting to various seasoning methods.
Lamb shoulder
For those seeking rich flavour, lamb shoulder is an excellent option. Its higher fat content ensures juicy, melt-in-your-mouth results, especially when slow-roasted. This cut is perfect for a cosy family dinner, where the meat can be easily shredded and served with sides.
Lamb rack
If you’re looking to impress, the lamb rack is a true showstopper. Succulent, tender lamb cutlets make for perfectly portioned roasts in individual serves. Marinate or crumb your rack of lamb for extra flavour, or save the hassle and opt for Peter Bouchier’s honey mustard lamb rack.
Lamb loin
Lamb loin is known for its delicate flavour and tender texture. It can be cooked quickly on high heat, making it ideal for weeknight dinners when you need a speedy yet hearty meal. A lamb loin roast is particularly well-suited for stuffing, but don’t worry if you don’t have the time – we have you covered with our lamb loin roast with spinach and pine nut stuffing.
Is lamb shoulder or leg roast better?
Deciding between lamb shoulder and leg comes down to the cooking method and the occasion. If you’re after a rich, slow-cooked roast with fall-apart texture, lamb shoulder is the better option. Its fat content allows for deep, intense flavours to develop during longer cooking times, making it perfect for informal, hearty meals.
Lamb leg, on the other hand, is leaner and cooks more quickly, making it ideal when you want a more refined roast without the extended cooking time. It offers a cleaner, tender bite and works well for occasions that call for a more classic, elegant presentation. Ultimately, whether you’re aiming for a crowd-pleasing Christmas roast or a casual Sunday feast, you can’t go wrong with lamb shoulder or leg – both cuts are delicious.
Achieving the perfect roast lamb
Choosing the right cut of lamb for roasting is the first step to a delicious meal, but knowing how to cook lamb to perfection is just as important. To enhance flavour and texture, be sure to season your lamb generously, and always allow your roast to rest before carving to lock in the juices. For the best quality Australian lamb and more expert advice, choose Peter Bouchier, Melbourne’s premium butcher. Shop our range of premium lamb cuts online or visit us in-store in Toorak or Malvern.
