Loading... Please wait...

Sign up for offers/news


How to roast Lamb

Picture-of-cooked-leg-of-lambHere at Meat No Veg we are often asked how to roast lamb and it’s simple as long as you follow our top tips:

  1. Cooking a leg of lamb or other lamb joint/cut all starts by getting your meat from a quality butchers.
  2. Take your lamb joint out of the fridge and allow it to warm up for at least 30 minutes before cooking.
  3. Before you start cooking a leg of lamb or other lamb joint, pre-heat the oven and make sure it has reached the desired temperature.
  4. Season with salt and pepper.
  5. Plan your roast lamb cooking times by using our table for roast lamb cooking times provided. Write them down, time them, don’t forget the meat is in the oven.
  6. Baste the roast lamb two or three times or more. You can use a long handled spoon. Take the pan out, tip it slightly so you can ladle the juices and pour them back over the beef.
  7. The roast lamb cooking times given on our table, should be accurate. However, the only way to really know if the lamb is cooked as you want it is to test it.  To test the temperature (it should be between 55 C and 70 C depending on how well done you want it) you can use a temperature probe. If you haven’t got one of those, insert a flat knife or skewer into the thickest part of the meat, then take it out and press the surface hard with the side of the knife or skewer and watch what colour the juices are that run out. 
    • Rare lamb the juices will still be faintly red
    • Medium lamb the juices will be fairly pink
    • Well done the juices should be clear
  8. Take the lamb out of the oven, baste again then wrap in foil to keep the meat warm. Place in a warm spot and allow the meat to rest or relax for 20 to 30 minutes. The meat will keep cooking during this time.

There you have it how to roast lamb – easy.

Roast lamb cooking times

Roast-lamb-cooking-times-chart

 

How to roast Lamb – Troubleshooting

The meat is not browned on the surface

  • The initial oven temperature was too low for the meat to brown.
  • The meat was not cooked long enough at the higher temperature

There are a few things to do for next time. Make sure you heat the oven first, check its temperature before cooking, and plan your roast lamb cooking times more carefully.

The meat is dry

  • The meat was not basted enough or regularly during roasting
  • The meat was left in the oven too long and so was over cooked

Try next time when planning plan your roasting times ensure your basting times are more frequent and at more regular intervals, especially if the meat is lean.

The meat is tough not tender

  • The meat is probably over cooked
  • You have roasted the wrong type of lamb cut/joint

Check your oven temperature, and ensure you buy meat from a quality butchers like Meat No Veg. Take their advice on what is a good lamb roasting joint.

The meat cooked quicker than you had planned

  • The oven temperature is too hot
  • The cut of meat is long and thin
  • The meat is on the bone

The bone left in the meat acts as an excellent conductor of heat – This means the meat will not loss juices as fast and it will be cooked faster and more evenly. So watch your ‘on the bone’ joint more closely.