Thinking of buying lamb or cooking it for the first time? This guide will help with how and what cut to purchase.
Leg
Whole leg: 6-8 people
Half leg: 3-4 people
Shoulder
Whole shoulder: 6-8 people
Half Shoulder: 3-4 people
- The fattier joint of meat.
- Slow roast at a low temperature; produces a tender result.
- Available boneless or part boned.
Cooking for Two
Use: Rack of lamb or lamb fillet
- No waste
- Pan fry first to seal the meat; this means there is less roasting time involved.
Prepping
- Take large joints out of fridge and bring to room temperature before cooking.
- Position meat in the centre of the oven.
Cooking
For Larger Joints:
- Cook at a high temperature (220C/Gas 8) for twenty minutes, allowing heat to seep in and a crispy skin to form.
- This deducts twenty minutes for the whole cooking time.
For Slow Roast Shoulder:
- Cover with foil to retain moisture.
- Remove foil for last thirty minutes to let the skin crisp up.
Is it cooked?
Slow Roast:
- Will be cooked the whole way through.
- Tender and falling apart.
- The rules of Medium, Medium-Rare and Well Done don’t apply.
Leg of Lamb Roast
- Best served medium
- Pierce the thickest part of meat with skewer.
- Medium-rare: pink/red juice; Medium: slightly pink; Well Done: Clear
- Using a meat thermometer: avoid the bones and read from as close to the centre as possible
- Medium will read 60C; Well Done will read 70C.
Resting
- Allows the juices to settle.
- Results in a juicier meat and easier to carve.
- Cover with foil to keep warm.
- Let it rest twenty minutes.
- Smaller joints only need five minutes.
