Roast Lamb Tips

Choose cuts like easy carve lamb legs or boned shoulders. 
Smaller sized roast portions cook quickly. A boneless 1kg lamb roast will cook in under an hour and feed 4-6, with a little leftover for lunches.
Mini lamb roasts like lamb rumps, round or topside are super speedy options for a midweek lamb roast. They’re quick to cook, nutritious and very flavour-some.
 

Roasting lamb really is very simple, and these clever tips make it even easier.

  • Where possible remove the lamb from the fridge about 15 minutes before cooking. This brings the temperature of the meat to room temperature and helps the lamb roast cook evenly. If you like medium rare meat it’s a good idea to do this.
  • Choose a roasting dish that is close to the size of the lamb roast you are cooking to prevent pan juices from burning and giving a burnt taste to the roast.
  • Smaller lamb roasts like mini roasts are best placed on a rack to elevate the meat slightly in the roasting dish allowing it to brown evenly. Alternatively, placing the roast on a bed of vegies (cut into sticks) is another way to raise it.
  • Where possible use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there’s only a small amount of pan juices. Or make a baste (a mix of a little olive oil and lemon juice) to give your roast extra flavour.
  • Check if it’s ready just before the estimated cooking time is up. General roasting times per 500g for lamb: lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min. 
  • You can judge your roast’s degree of done-ness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC. 
  • You can also use tongs to test the roast’s done-ness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
  • Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result
  • Take larger roasts out of the oven just short of their done-ness goal, as larger roasts and bone-in roasts tend to cook further and increase a little in temperature as they rest.
  • When resting the meat, cover the roast loosely with foil and rest it for 10-15 minutes before carving.