The Ultimate Guide To Cooking Lamb

Whether you are hosting a dinner party or you are just having fancy something hearty for dinner, lamb is always a great choice. Lamb is undeniably nutritional, but more importantly, it is mouth-wateringly tasty! While lamb is commonly associated with springtime, there is no reason it can’t be enjoyed all year round? In fact, summer and autumn are the best times for cooking lamb, when British lamb is most tender and plentiful.

In terms of cooking lamb, it depends on the cut you have, as thicker cuts will require a longer cooking time than thinner ones. A leg of lamb offers unique flavour and aroma as well as being so tender once cooked, it falls off the bone! For the purpose of this guide, we will take you through the whole process from buying to serving the perfect leg of lamb.

Buying

When shopping for a leg of lamb, make sure to choose only high-quality cuts. Signs of quality lamb include bright red or pink in colour, firm texture and plump-looking without excess amounts of fat. It is pretty normal for a leg of lamb to have a layer of creamy white fat. Avoid any cuts with a foul smell or brown or grey in colour. 

Where is the best place to buy lamb? That is a good question – supermarkets offer many options, but the lamb may be transported from further distances and stored longer on the shelf. On the other hand, lamb from a butcher shop or a meat wholesaler is generally sourced locally and cut fresh before your eyes.

Preparing

Once you have purchased your leg of lamb, you will need to store it in the fridge and we recommend using it within 1 to 2 days to maintain freshness. Before you put it in the oven for roasting, the lamb needs to be prepared beforehand to get the best possible flavour.  Start by taking the leg of lamb out of the fridge and set it aside for 30 minutes to allow it to come to room temperature. Select the roasting setting on your oven and preheat it to 220°C/200°C fan/Gas 7. 

Remove all the packaging (keep the butcher string attached for now) and weigh the meat. Place the joint on a roasting pan covered with aluminium foil. Make small deep incisions on the surface using a sharp knife. Rub in some olive oil and add short sprigs of rosemary, chopped garlic and onion on top. Next, season it with salt and pepper. As an option, you can add chopped vegetables such as potatoes, carrots, parsnips and extra onion slices around the joint, the vegetables will absorb the meat juices as it cooks, resulting in flavourful roast veggies!

Cooking

Once prepared, place it in the middle shelf of the preheated oven. The cooking time of the joint depends on its weight. As a rough guideline, a leg of lamb should be roasted 20 minutes per 450g/lb, plus an additional 20 minutes, for good measure. For instance, a 2kg leg of lamb will need a cooking time from 1 hour to 1 hour and 20 minutes. After 20 minutes of cooking, lower the oven temperature to 190°C/170°C fan/Gas 5 for the remaining time. Depending on how well you like your lamb, you can leave it in the oven for a few more minutes. If you prefer a juicer and tender result, you can roast it at a lower temperature for a longer time, this is called slow roasting.

To check the doneness, slice a thicker piece of the joint and pay attention to the meat colour. The less pink present, the more well done the meat is. Alternatively, you can piece the joint in different areas with a sharp knife and check the colour of the running juices, clear juices indicate the meat is well done. But make sure you don’t overcook it, if the meat is too firm, it will taste like rubber!

Serving

When the leg of lamb is cooked to your liking, it can be tempting to serve it straight away while it’s hot. Instead, remove it from the oven and cover it with aluminium foil to keep it warm and let it rest for 15 to 20 minutes. This will allow the meat juices to be reabsorbed for juicier and tender lamb. Save the pan juices and some onion slices if you wish to make homemade gravy. Finally, you can carve the leg of lamb into slices and serve it with your choice of side dishes, these may include roasted Mediterranean vegetables and mint sauce or kale and roasted butternut squash.

Order Your Lamb From HP Westwood

Because a leg of lamb contains a large bone in the middle, you may wish to get it boned and rolled for less waste in the kitchen. The boned and rolled method involved removing all the bones, rolling the meat and tying it together, resulting in a more compact joint. Additionally, boneless lamb generally requires a shorter cooking time and it is easier to carve. Ideal for those who want an easy roast of lamb without the waste and the hassle. The best thing about cooking lamb, besides the taste, is that leftover meat can be used the following day in a sandwich or a salad (if there is any leftovers). 

If this guide has made you hungry for a roast lamb dinner, you can order your lamb from HP Westwood. We are a well-established wholesale butchers in Staffordshire. Our British accredited wholesale lamb is available in various cuts including leg, shoulder, rack, shank, chops, cutlets and so on. To make your order today, please contact us and we will be happy to be your regular supplier of authentic butcher lamb.