These tips and tricks for the perfect lamb roast will ensure your dinner is always perfectly cooked, juicy and delicious. Plus we have great lamb roast recipes for you to follow!
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
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.
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.
Related: Check out lots more side 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.