Top tips for the perfect roast lamb
How to roast lamb
What lamb cuts are best for roasting
The leg and rack are the most tender cuts of meat on a lamb, and are great for a standard roast. A roast rack of lamb needs much less time to cook than a roast leg.
Some general cooking time and temperatures:
Rack of lamb: Pre-sear it in a pan to get it brown all over, then roast for 10-25 minutes at 220°C, depending on your doneness preference
- Leg of lamb: 20-30 minutes per 500g at 180°C
Lamb is best when served rare to medium. If you have a thermometer, it's rare at 60°C, medium-rare at 60-65°C, and medium at 65-70°C.
How to prepare your lamb
- Lemon, garlic and rosemary
- Paprika, cumin and coriander
- Indian spices - e.g. Korma sauce
What to roast lamb in
Baste the roast with its own juices as it cooks to keep it juicy and give it extra flavour. Spoon the juices over the top of the meat every 20-30 minutes.
How to serve your roast
What to serve with roasted lamb
- Roast potatoes, carrots, onions, parsnips with peas and mint sauce
- Lentils and wilted spinach
- Cherry and quinoa salad
- Fennel, Apple and Cabbage Slaw with Green Mayonnaise
- Cheesy Sweet Potato, Potato and Sage Gratin
Related: Check out lots more side recipes
Must-try roast lamb recipes
Get the recipe: Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
This marinade pairs so well with the melt-in-your-mouth lamb. Totally delicious, this roast goes down a treat with all the classic trimmings.
Get the recipe: Korma Marinated Lamb Shoulder with Spinach Lentils
A twist on the standard roast, gorgeous Indian korma spices add an extra depth of flavour. And those lentils cooked in the roasting pan juices turn out amazingly hearty and delicious.