Successful Cooking

How to cook lamb


Apart from neck and breast cuts, which are more suitable for slow cooking, naturally tender cuts of lamb cook easily and quickly. 

To preserve tenderness, lamb should not be cooked straight from the refrigerator. Instead it should be left to rest at room temperature to avoid a too strong and sudden change in temperature when being cooked. 

For maximum tenderness and flavour, leave the meat to rest after cooking, so the muscle fibres can relax and the juices settle in the whole piece. For small grilled cuts, resting time under a sheet of aluminium foil should be equal to the cooking time; for larger cuts, such as a leg or shoulder, it should be about 15 minutes, turning once, so that the meat takes on a nice uniform colour. 

Whether it is grilled, pan-fried or roasted, lamb is best eaten pink or at most medium. Overcooked meat may become dry and lose its delicate flavour.
 

Please note, the below are guidelines only. For the best results, use a meat thermometer.

CUT OF LAMB SIZE COOKING METHOD COOKING TIME INTERNAL TEMPERATURE
Lamb leg, bone in 2-3 kgs Roast 180°C 20-25 min/500g
25-30 min/500g
30-35 min/500g
Medium – Rare 63°C
Medium 71°C
Well-Done 77°C
Lamb leg, bone in‚Äč 3-4 kgs Roast 180°C 20-25 min/500g
25-30 min/500g
30-35 min/500g
Medium – Rare 63°C
Medium 71°C
Well-Done 77°C
Lamb leg, boneless, rolled 1-3 kgs Roast 180°C 20-25 min/500g
25-30 min/500g
30-35 min/500g
Medium – Rare 63°C
Medium 71°C
Well-Done 77°C
Shoulder roast or shank leg, half 1kg Roast 180°C 20-25 min/500g
25-30 min/500g
30-35 min/500g
Medium – Rare 63°C
Medium 71°C
Well-Done 77°C
Cubes for Kebabs 3.8 – 6.4 cm Grill 8-12 minutes Medium 71°C
Lamb Burgers 5 cm thick Grill 8-12 minutes Medium 71°C
Chops, rib or loin 2-3 cm thick Grill 6-8 minutes Medium – Rare 63°C
Leg steaks 2-3 cm thick Grill 6-8 minutes Medium – Rare 63°C
Stew meat, pieces 2.5-3.8 cm thick Cover with liquid; simmer 1½-2 hours Medium 71°C
Shanks 0.25-3 kgs Cover with liquid; simmer 1½-2 hours Medium 71°C

 

Tips and tricks

  • For successful cooking, we recommend that you remove the meat early enough from the refrigerator to bring it to room temperature: 15 to 30 minutes for a small cut, or 1 hour for a larger cut. 

  • For best results when grilling a chop, start on a high heat, then continue on a lower heat: this way the juices are sealed into the meat. 

  • To turn over a piece of meat which is grilling or roasting, use a spatula rather than a fork so that the meat does not lose its juices.


Making more of your lamb

Lamb combines perfectly with aromatic herbs. It’s at its best when simply aromatised with basil, thyme, rosemary, sage, tarragon or mint

Rubbing with garlic also helps to enhance the delicate flavour of the meat without overpowering the taste. Sweet ingredients such as honey, prunes and apricots go really well with lamb.

 

Stuffing is an ideal accompaniment for lamb.

Some recpe ideas:

  • Apricots, prunes, breadcrumbs, butter, egg yolk, onion, parsley, rosemary, thyme, lemon zest, cayenne pepper, salt and pepper.

  • Spinach, sausage meat, onion, butter, parsley, thyme, rosemary, nutmeg, salt and pepper.

  • Smoked pork belly, parsley, spring onion, mixed herbs, mixed spices, mushrooms, butter, salt and pepper.

  • Sausage meat, garlic, egg, parsley, breadcrumbs, stock, onion, spices, salt and pepper.

  • Cooked rice with minced lamb, pistachios, almonds, pine nuts, salt and pepper.

Ginger Marinade

Mix together some crushed cloves of garlic,a piece of freshly grated root ginger, a little salt and freshly ground black pepper and a little of olive oil. Coat the meat with the mixture, cover and leave to marinate for 1 hour in the refrigerator. 

Lemon Marinade

Mix together some olive oil, the juice of a lemon, a clove of chopped garlic, some sprigs of chopped parsley and thyme. Soak the meat in the marinade and leave for 1 hour in the refrigerator.

Mint Marinade

Mix together a little olive oil, a splash of balsamic vinegar, one bunch of freshly chopped mint, some salt and pepper. Marinate the meat for 1 hour in the refrigerator.