Roast lamb recipes

Easy lamb roast

Butcher Advice

Best lamb roasting cuts

Easy carve lamb legs make a terrific family roast. A 1kg leg will cook in under an hour and feed 4-6.
Easy carve lamb roast with roast vegetables
Roast lamb with roasted tomatoes and asparagus

Lamb round or topside mini roasts are a great option for a midweek roast. They’re quick to cook and very flavoursome.
Lamb mini roast with oregano
Anchovy and garlic mini lamb roast with polenta

A lamb shoulder makes a deliciously good roast, they have a wonderfully sweet, rich lamb flavour.
Citrus roasted lamb with mixed beans
Roasted lamb shoulder with basil pesto

Lamb rumps are the perfect individual serve. You may need to pre-order them from your butcher.
Roast lamb rump with harissa and a couscous salad
Roast lamb rump with balsamic syrup, roasted beetroot and artichoke

Buying tips for a lamb roast

  • A large roast like a leg of lamb will keep in the fridge for 2-3days and frozen for 4-6 months.
  • It will feed four people generously with leftovers for sandwiches.
  • Easy carve lamb legs are an easy cook option. The butcher will partially boned the lamb leg for you (removing the hip and femur bones), and tied it, so it's compact in shape.

Tips & Techniques

How to cook the perfect roast

Take the meat from the fridge about 15-20 minutes before cooking, this way your roast will cook more evenly.

  1. Preheat the oven in line with the type of cut you are roasting - see How to roast.
  2. Place the roast on a rack in a roasting dish. Raising the roast helps it brown evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings.
  3. Different cuts require different cooking times per fixed weight - see How to roast. For ease and accuracy, use a meat thermometer.
  4. Remove roast when cooked to desired degree of doneness. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving.

Carve the roast across the grain to ensure tenderness.

Lamb roast recipe tip

Use a roasting dish that is close to the size of the roast you are cooking, this keeps roasting juices from burning. Use the juices to baste the roast and/or to make gravy.


Also

How to tie a beef or lamb roast

How to cook a lamb roast in a barbecue

How to slow roast lamb

How to carve a lamb roast

How and why we 'rest' meat after cooking

How to make gravy

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