Choose cuts like easy carve lamb legs or boned shoulders. Go for smaller sized ones so they cook quickly. A 1 kg lamb roast will cook in under an hour and feed 4-6, with a little leftover for lunches.
Mini lamb roasts like lamb rumps, round or topside are super speedy options for a midweek lamb roast. They’re quick to cook and very flavoursome. You may need to pre-order them from your meat retailer.
Roasting lamb really is very simple, and these clever tips make it even easier.
- If you have time, take the lamb from the fridge about 15 minutes before cooking. This helps the lamb roast cook evenly. If you like medium rare meat it’s a good idea to do this.
- Use a roasting dish that is close to the size of the lamb roast you are cooking, so pan juices do not burn and give a burnt taste to the roast.
- Smaller lamb roasts like mini roasts are best placed on a rack in the roasting dish. Raising it allows it to brown evenly. Placing the roast on a bed of vegies (cut into sticks) is another way to raise it.
- Use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there’s only a small amount of pan juices. Or make a baste to give your roast extra flavour, use a mix of a little olive oil and lemon juice.
- Check if it’s ready just before the estimated cooking time is up (see the guide with each recipe).
Take larger roasts out of the oven just short of their doneness goal, as larger roasts and bone-in roasts tend to cook further and increase a little in temperature as they rest.
- Use tongs to test the roast’s doneness. Gently prod or squeeze the roast, rare is soft when pressed, medium is springy and well done is very firm.
- Give the lamb time to rest after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Cover the roast loosely with foil and rest it for 10-15 minutes before carving.