Enjoy a weeknight lamb roast with these easy cook lamb cuts
- 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 - all super speedy options for a midweek lamb roast. They’re quick to cook and very flavoursome.
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.