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How To Roast Lamb


Master an elegant roast lamb, perfect for any occasion, with a few simple steps.

Foolproof Roast Lamb

Roast lamb is a seasonal classic, but time, temperature, and roasting technique differ according to the cut. We'll walk you through the basics for four cuts of this delicious spring meat.

Cuts

Loin Chops: These affordable, versatile chops are quick-cooking so they're great for week night meals. Marinate over night so flavor permeates or simply season and cook. For best flavor and visual appeal, sear them and roast at high heat.

Rack of Lamb: Rack of lamb is a prime cut for special occasions. Sear in a hot pan, coat with breadcrumbs or other flavorful ingredients, and roast the lamb at high heat. Its lean meat becomes tough if overcooked, so we recommend removing it from the oven when it reaches an internal temperature of 130º. Then allow it to stand until it reaches 135º for medium-rare.

Shanks: Lamb shanks are a tough cut with loads of connective tissue that breaks down over time when cooked at a low temperature. Slow roasting renders the meat tender and succulent.

Trim

The exterior of this cut is covered with a layer of tough connective tissue and fat. Be sure to trim away all visible fat and silver skin (that thin, pearly-looking membrane). Use a thin utility or carving knife for this job.

Infuse Flavor

With a large muscle like this, you need to go beneath the surface to ensure the flavor permeates the meat. Make small slits in the meat and insert slivers of garlic directly into them for maximum impact.

Season

Make a flavorful rub. We used a mixture of lemon, fresh herbs, and olive oil. Other citrus, shallots, and spices are also good options. Then sprinkle salt and freshly ground black pepper directly onto the trimmed roast.

Let Stand and Carve

Once the lamb is cooked, let it stand at least 15 minutes before slicing. This allows the meat to relax and the juices to redistribute, ensuring you won't lose the flavor and moisture on your cutting board.

Marinated Lamb Chops

Chermoula, a North African herb and spice paste, imparts bold flavors with minimal effort. Pair with a fresh spring salad of mint, sugar snap peas, and red onion tossed with lemon juice and olive oil.

Herb-Crusted Rack of Lamb

Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick. If the rib bones are not already scraped clean, ask your butcher to "French" the rack for you.

Slow-Roasted Lamb Shanks

Coating tender slow-cooked shanks with breadcrumbs and broiling them provides a crisp and tasty contrast.


Air Fryer Roast Lamb

Air fryer roast lamb &ndash tender flavorful lamb roasted in the air fryer, with no need to toil over a hot oven. Season with fresh rosemary and thyme and serve with roasted potatoes and fresh steamed vegetables for a classic lamb roast.

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Air fryer roast lamb

Can You Pot Roast Lamb

Yes, you can! Any lamb cut, bone and all!, leg, shoulder or shank can be roasted in a pot on the stovetop. Just like when making chicken pot roast, it is necessary to use a pan or pot large enough to fit the meat into. This enables even cooking. The meat will cook within its own moisture so keep the pot closed during cooking. I recommend a heavy-based or non-stick pot or pan. If you are using an aluminium or stainless steel pot then simply cook on lower the heat to avoid burning.


18 Easy Ideas for your Roast Lamb Leftovers

Need a few ideas for how to make the most of your leftover roast lamb? Want something a bit more inspiring than lamb sandwiches or cold meat and vegetables? Check out these 18 Easy Ideas for your Roast Lamb Leftovers…

One of the best things about big celebratory meals – be it Easter Day, Christmas Day, a dinner party or just your usual Sunday roast, is those fabulous leftovers. One of my favourite things about them is that using leftovers usually makes for an even quicker, easier meal, but with incredible flavours!

1. Curried Shepherd’s Pie with Sweet Potato Mash

Shepherd’s pie is a classic way to use up leftover lamb. When I was a child, this was pretty much what we always had on a Monday after our Sunday roast lamb. Ring the changes by adding curry spices to the lamb and sweet potato on top.

Get the recipe => Curried Shepherd’s Pie with Sweet Potato Mash
How to adapt using leftovers: Cut your lamb leftovers into bitesize pieces. Instead of adding lamb mince in step 2, add you leftover lamb pieces in with the tomatoes in step 3 and continue with the rest of the recipe.
Total time using leftovers: 35 minutes
Use 500g leftover roast lamb, serves 4

2. Leftover Lamb Ragu

A really quick and easy recipe, this delicious Italian style Leftover Lamb Ragu is the perfect way to make the most of your lamb leftovers. Serve with your favourite pasta!

Get the recipe => Leftover Lamb Ragu
How to adapt using leftovers: This recipe was designed for leftover roast lamb. Follow the exact instructions in the recipe.
Total time using leftovers: 30 minutes
Use 600g leftover roast lamb, serves 4

3. Lamb Jalfrezi

A curry is always a great way of using up leftovers and this Easy Lamb Jalfrezi is super tasty. Using leftovers means you can cut down on the cooking time quite considerably and make it all on the stove top – no need to turn on the oven!

Get the recipe => Easy Lamb Jalfrezi
How to adapt using leftovers: Cut your leftover roast lamb into bitesize pieces. Don’t turn your oven on. Start at step 2 and follow the instructions to cook the onions and spices, then add the lamb and tomatoes, but don’t put the curry in the oven. Add the peppers straight after the tomatoes and then cook the curry on the hob for 30 minutes, until the sauce has reduced nicely. Serve with rice and/or naan breads.
Total time using leftovers: 40 minutes
Use 500g leftover roast lamb, serves 4

4. Easy Lamb Moussaka

A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty!

Get the recipe => Easy Lamb Moussaka
How to adapt using leftovers: This recipe was designed for leftover roast lamb. Follow the exact instructions in the recipe.
Total time using leftovers: 45 minutes
Use 500g leftover roast lamb, serves 4-6 depending on appetite

5. Spicy Mexican Lamb Stew

We don’t always necessarily associate lamb with Mexican flavours, but I don’t know why because it is such a fabulous combination. Mexican flavours, such as cumin, chilli and fresh coriander are also flavours which work brilliantly with lamb. Making this stew with leftover lamb means the cooking time is much shorter and it can be done entirely in the hob!

Get the recipe => Spicy Mexican Lamb Stew
How to adapt using leftovers: Cut your leftover lamb into bitesize pieces. Don’t turn your oven on. Start at step 2 and follow the instructions to cook the onions and spices, then add the lamb and tomatoes, but don’t put the stew in the oven. Add the peppers and kidney beans straight after the tomatoes and then cook the stew on the hob for 30 minutes, until the sauce is nicely reduced. Meanwhile make the salsa according to the instructions in the recipe. Serve with rice and/or tortillas.
Total time using leftovers: 40 minutes
Use 500g leftover roast lamb, serves 4

6. Chinese Style Lamb Fried Rice

Shake up your midweek meal routine with a lambtastic twist on an old favourite! My easy Chinese Style Lamb Fried Rice is easy to make, takes just 15 minutes to cook and only uses one pan – perfect for those busy weeknights or as part of a bigger spread for a Chinese themed party or Chinese New Year celebrations.

Get the recipe => Chinese Style Lamb Fried Rice
How to adapt using leftovers: Cut your leftover lamb into small pieces, then start at step 2, stir-frying the rice and lamb together for 3 minutes. Continue with the rest of the recipe as written.
Total time using leftovers: 15 minutes
Use 300g-500g leftover roast lamb, serves 4

7. Lamb Keema Biryani

Another recipe that is absolutely ideal for making with leftovers! And you can follow the recipe exactly as it was written, simply use your cooked lamb pieces instead of lamb mince. To make an even easier version use frozen peas instead of the roast aubergine and cauliflower.

Get the recipe => Lamb Keema Biryani
How to adapt using leftovers: Cut your leftover lamb into bitesize pieces, then follow the recipe exactly as written, using your leftover roast lamb pieces instead of lamb mince. For an even easier version, don’t make the roast cauliflower and aubergine and instead throw in some frozen peas at step 7 and warm through.
Total time using leftovers: 30 minutes (25 for the easier version)
Use 400g leftover roast lamb, serves 4

8. Lamb Pittas with Tzatziki

This delicious recipe was made for leftovers. These easy peasy lamb pittas are perfect for popping in lunchboxes and making your colleagues super jealous! (Note: if making this for a lunchbox, keep the tzatziki separate and add it in at the last minute or it will make the pittas go soggy.)

Get the recipe => Easy Peasy Tzatziki
How to adapt using leftovers: Make the tzatziki according to the recipe. Cut your leftover lamb into small strips and then stuff each pitta with lamb and tzatziki – add some lettuce too, if you fancy. This recipe is perfect for lunchboxes, simply make the tzatziki and assemble the pittas the night before. Put the tzatziki in a small pot and add just before eating.
Total time using leftovers: 10 minutes
Use 500g leftover roast lamb, serves 4

9. Moroccan Lamb Sausage and Chickpea Tagine

I originally created this Moroccan Lamb Sausage and Chickpea Tagine as a quick and easy alternative to a traditional lamb tagine, using sausages instead of stewing lamb, but it would work equally well with leftover roast lamb and be even quicker to make!

Get the recipe => Moroccan Lamb Sausage and Chickpea Tagine
How to adapt using leftovers: Cut your leftover roast lamb into bitesize pieces. Miss out step 1 (browning the sausages) and then continue with the recipe, adding in your leftover roast lamb, instead of the sausages in step 4.
Total time using leftovers: 25 minutes
Use 500g leftover roast lamb, serves 4

10. Easy Lamb Paella

Who says paella has to be made with chicken or seafood? Shake up your midweek meals routine with this quick and easy LAMB Paella!

Get the recipe => Easy Lamb Paella
How to adapt using leftovers: Chop the cooked lamb into bitesize pieces. Miss out steps 1 and 2. Add the cooked lamb pieces into the paella 5 minutes before you add the frozen peas.
Total time using leftovers: 35 minutes
Use 500g-600g leftover roast lamb, serves 4

11. Easy Lamb Tikka Masala

This delicious LAMB tikka masala is quick and easy to prepare and tastes AMAZING! Plus it’s cheaper and healthier than a takeaway.

Get the recipe => Easy Lamb Tikka Masala
How to adapt using leftovers: Instructions for using leftover lamb are given in the recipe notes.
Total time using leftovers: 35 minutes
Use 500g-600g leftover roast lamb, serves 4

12. Turkish Spicy Lamb Pizzas (Lahmacun)

Fancy a twist on the classic Italian style pizza? Why not make these delicious Turkish Spicy Lamb Pizzas! A simple flatbread base topped with spicy lamb mince, herbs and feta cheese and served with a simple middle eastern style salad – so simple, but utterly delicious!

Get the recipe => Turkish Spicy Lamb Pizzas (Lahmacun)
How to adapt using leftovers: Dice the cooked lamb quite small. Add the lamb to the pan at the same time as the spices. Otherwise follow the recipe exactly as written.
Total time using leftovers: 30 minutes
Use 500g leftover roast lamb, serves 4

13. Lamb Thai Green Curry

Thai green curry is fab, but have you ever tried it with lamb? My Lamb Thai Green Curry is full of the delicious, aromatic flavours of lemongrass, coriander, cumin, garlic and chilli, and can made from scratch in under 30 minutes!

Get the recipe => Lamb Thai Green Curry
How to adapt using leftovers: Cut the cooked lamb into bitesize pieces. Miss out Step 3 (pan frying lamb leg steaks). Otherwise follow the recipe exactly as written.
Total time using leftovers: 25 minutes
Use 500g-600g leftover roast lamb, serves 4

14. Leftover Roast Lamb Shepherd’s Pie

This Leftover Roast Lamb Shepherd’s Pie is a real old-fashioned, back-to-basics kind of shepherd’s pie, using leftover roast lamb, a simple lamb gravy, buttery mash and very little else. Pure comfort food!

Get the recipe => Leftover Roast Lamb Shepherd’s Pie
How to adapt using leftovers: This recipe was designed for leftover roast lamb. Follow the exact instructions in the recipe.
Total time using leftovers: 45 minutes
Use 500g leftover roast lamb, serves 4

15. Easy Lamb Fajitas

Fancy a change from chicken or beef fajitas? These Easy Lamb Fajitas could be just the thing! Easy to make and super tasty, they are perfect for shaking up your midweek meal routine.

Get the recipe => Easy Lamb Fajitas
How to adapt using leftovers: Cut the cooked lamb into bitesize pieces. Coat in the marinade, but then skip straight to Step 5 (frying the onions and peppers). Once the onions and peppers have softened and started to brown, add the lamb and all the marinade to the same pan and continue to fry until the lamb is piping hot all the way through.
Total time using leftovers: 20 minutes
Use 400g leftover roast lamb, serves 4

16. Leftover Lamb Korma

Creamy and comforting, this Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal.

Get the recipe => Leftover Lamb Korma
How to adapt using leftovers: This recipe was designed for leftover roast lamb. Follow the exact instructions in the recipe.
Total time using leftovers: 25 minutes
Use 500g leftover roast lamb, serves 4

17. Easy Lamb Hotpot

Adapted from an old family recipe, my easy peasy take on a Lancashire lamb hotpot can be done in one pot and only uses 5 ingredients.

Get the recipe => Easy Lamb Hotpot
How to adapt using leftovers: Cut the cooked lamb into bitesize pieces. Follow the exact instructions in the recipe, except don’t bother browning the lamb.
Total time using leftovers: 1 hour 35 minutes
Use 500g-600g leftover roast lamb, serves 4

18. Lamb Tacos

Mexico meets Morocco with these delicious Lamb Tacos with Avocado, Feta and Pomegranate. Ready in just 20 minutes, they are perfect for a quick and easy midweek meal, or enjoy them as part of a Mexican themed fiesta!

Get the recipe => Lamb Tacos with Avocado, Feta and Pomegranate
How to adapt using leftovers: Cut the cooked lamb into bitesize pieces. Coat in the marinade, then fry until the lamb is piping hot all the way through. Otherwise follow the exact instructions in the recipe.
Total time using leftovers: 20 minutes
Use 400g leftover roast lamb, serves 4

More roast meat leftovers recipes…

Want more delicious ideas for your Sunday roast leftovers? Check out these other roast meat leftovers roundups…

Need advice on how to buy and cook lamb? Check out these fab tips from an experienced butcher…

Love Lamb? Check out my collection of Easy & Delicious Lamb Recipes

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How to cook roast lamb

Brush a rack in a roasting pan with oil. Place the lamb leg roast, fat-side up, on the rack. Cut small slits in the top of the lamb. Push garlic and rosemary into the slits. Brush the lamb with olive oil, then season with sea salt flakes and freshly ground black pepper.

Place in an oven preheated to 180 degrees Celsius. Roast for 25 to 30 minutes per 500 grams for medium or until the lamb is cooked to your liking. To test, press the meat with tongs. The lamb will feel soft when it’s cooked to medium-rare and you’ll feel a slight resistance when it’s cooked to medium.

Carefully remove the roasting pan from the oven. Cover the lamb with foil to keep it warm and set aside for 15 to 20 minutes to rest. Use a carving fork to hold the lamb roast steady and a large sharp knife to cut the lamb into slices. Make sure you carve the lamb across the grain to prevent the juices escaping from the meat. Serve the lamb with roasted vegetables and steamed greens.


Fill the rest of the cavity with sliced bread soaked in wine. This absorbs fat drippings and allows the wine to steam the meat from the inside.

It's important to stitch the cavity closed tightly with twine so the stuffing doesn't leak out during cooking. You can use needle-nose pliers to push a thick needle threaded with twine for the job. Mastering the technique isn't hard, but it may take a few tries to get the stitching correct.

Be sure to wash your hands and disinfect surfaces and any seasoning bottles you may have touched with your hands. Then place the skewered lamb on the notch lowest to the coals and begin roasting. Wrap more twine around the legs to secure the lamb to the skewer. Cook at the lowest level for 30 minutes.


21 Easy Leftover Lamb Recipes

I love cooking a roast dinner. It's a great way to feed the family and there are usually leftovers so you can make up another yummy family meal for very little money.

We often have leftover lamb roast in our house. I like to cook up a slow roast lamb leg or sometimes a butterfly leg of lamb on the barbecue.

So I am often looking for recipes for leftover lamb roast. I often make up a lamb ragu which is quick and simple, or if I have more time I love this leftover lamb biryani.

But there are so may other delicious looking leftover roast lamb recipes, with plenty of dishes I had never thought of.

So I decided to crowdsource some leftover lamb ideas from some other food bloggers. Here they shared with me their favorite ways of using up a leftover lamb roast.

So without further ado, I give you these amazing recipes for leftover roast lamb.


Oven Bag Recipe for Lamb Roast

You must select a quality oven bag in the right size so that you can fit a medium size lamb leg or shoulder easily. Both recipes below are easy to prepare with little effort. You need to be a little patient and slow cook these in oven bags to get all the aroma. Make sure the oven bag is not touching to the walls of the oven or the heating element.

  • Medium cook 25 minutes for each pound of meat at 375°F.
  • Well done cook 30 minutes for each pound of meat at 375°F.

Best Oven Bags for Cooking Lamb:

Lamb Leg Roast – Slow Cooked

This is the most popular part of the lamb. If you get a full leg then it might be a bit big, and would easily be enough to feed about 7 to 8 people. The below recipe is good for a family of four.

Ingredients:

  • About 4 pounds of lamb leg meat
  • 1 tablespoon of wheat flour (you can substitute with any kind of flour)
  • 1 cup of melted butter (unsalted)
  • 3 tablespoons of dried thyme
  • 1 tablespoon of ground mint
  • 1 teaspoon of garlic powder
  • ½ tablespoon of dried rosemary
  • 1 tablespoon of freshly ground black pepper
  • 6 peeled garlic cloves
  • Sea-salt to taste
  1. Dry up the meat thoroughly with paper towel.
  2. Preheat the oven to 375°F (190°C).
  3. Make thin cuts on the lamb meat with a sharp knife.
  4. Brush the meat with melted butter.
  5. Add sea-salt on top (generously).
  6. Sprinkle all the dry herbs over the lamb meat.
  7. Put 1 tablespoon of wheat flour into the oven bag and shake well. I use special oven bags for lamb leg. These are unique that they are continuous, you get to decide on how big the bag will be.
  8. Place the meat and peeled garlic cloves inside the oven bag, and seal with the bag ties from both sides. Pierce a few holes on top with a toothpick or sharp knife.
  9. Cook at 375°F (190°C) for 2 hours. The meat temperature should show 145°F (62°C) when the lamb leg is fully cooked.

Mediterranean Lamb Shoulder Roast – with Bay Leaves

Lamb shoulder meat is also tasty. This recipe is a bit more ethnic, and makes for a great dinner on the weekend. Bay leaves add immense aroma, you can also use them with other meat types.

Ingredients:

  • About 2 pounds of lamb shoulder meat
  • 8 small baby carrots
  • 4 medium size potatoes cut into large cubes
  • 2-3 dried bay leaves
  • 1 tablespoon of wheat flour
  • 1 lemon squeezed
  • 1 tablespoon of honey
  • 4-5 tablespoons of virgin olive oil
  • 3 tablespoons of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 tablespoon of freshly ground black pepper
  • Salt to taste
  1. Mix the honey, lemon juice, and olive oil in a small cup.
  2. Brush the skin with the olive oil mixture.
  3. Preheat the oven to 375°F (190°C).
  4. Sprinkle all the dry herbs and salt over the lamb meat.
  5. Get your oven bag out and put 1 tablespoon of flour in it. Shake well to cover all the bag with flour dust. Learn more on how to select the right oven bag.
  6. Place the meat, potato cubes, carrots, and dried bay leaves inside the oven bag and seal well with the bag tie. Pierce a few holes on top with a toothpick or sharp knife.
  7. Cook at 375°F (190°C) for 1 hour. The meat temperature should read 145°F when it is ready.

In Conclusion

Lamb is usually fed on green grass. That’s why it has high amounts of omega-3 fats, which is just great for your heart and veins. It has less marble than other read meats once you trim the extra fat, then it automatically becomes a lean cut. Cooking lamb in an oven bag makes it extra savory since all the juices and aroma are retained inside. I suggest you cook lamb either in a toaster oven if you like it crispy, or in a roaster oven if you like to keep all the juices. You can use oven bags in both of them.


Roast Lamb

We get it&mdash roasted lamb may not be your typical weeknight meal or go-to roast for special occasions. But this roast lamb recipe is just as easy as preparing and roasting a turkey (which you do every year!) or serving up your favorite roast chicken. Plus, lamb&rsquos robust flavor and tender, juicy texture that just can&rsquot be beat. Beef is great, but it won&rsquot shock and awe at your next dinner party the way an impressive (yet easy!) roasted lamb will.

In this recipe, lamb top round (a tender, relatively quick-cooking part of the leg) gets rubbed down with garlic, rosemary, and thyme, then roasted alongside sweet grape tomatoes. The tomatoes break down during cooking and create a kind of saucy side, which begs to be served with any kind of potato recipe to soak up all those juices. It makes a stunning Easter dinner that&rsquos a nice break from year after year of ham, or a perfect, cozy Sunday dinner idea.

lamb top round (1 1/4- to 1 1/2- lbs), trimmed

cloves garlic (4 cloves chopped)

Chopped parsley, for sprinkling

  1. Heat oven to 400°F. Season lamb with 1 teaspoon salt and ½ teaspoon pepper and place in roasting pan.
  2. In a small bowl, combine chopped garlic, rosemary, thyme and 1 tablespoon oil. Rub over lamb and roast 10 minutes.
  3. Toss tomatoes and garlic cloves with remaining tablespoon oil and ¼ teaspoon each salt and pepper. Scatter tomatoes and garlic around lamb and roast until internal temperature of lamb registers 125°F for medium-rare, 15 to 20 minutes more. Transfer lamb to cutting board and let rest at least 10 minutes before slicing. Serve with tomatoes and garlic and sprinkle with parsley if desired.

NUTRITIONAL INFORMATION (per serving): About 320 calories, 22 g fat (8 g saturated), 23 g protein, 480 mg sodium, 12 g carbohydrates, 2 g fiber


How to Cook the Perfect Roast Lamb

Roast lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth.

There are a few different types of legs you can use.

A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank.

Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve.

The end bone makes a useful handle for carving.

The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving.

This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.

A butterflied leg simply has the bone removed and the meat is opened out into a large flat piece – so you get the gorgeous flavour of the leg with a much quicker cooking time and much easier carving.

This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.

Nutrition Information per Serving (g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).


Roasted Leg of Lamb

If you haven’t cooked a leg of lamb before, don’t be intimidated.

I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.

Nope, the ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.

Now I left the shank on for it’s dramatic presentation but you can easily purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving.

Marinating is also not needed here – you’ll see that the simple garlic mixture of this recipe will bring in so much flavor. And it’s sure to be a crowd-please for your Easter holiday or your next dinner party. It also pairs perfectly with these mini hasselback potatoes!