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How to Roast Lamb How to Roast Lamb

How to Roast Lamb

Roast Lamb is one of the UK’s favourite roast dinners, and we know why – it’s easy and tasty. Mint sauce and roast potatoes might be the sides your Mum used to make, but they’re not the only way to chow down Roast Lamb. So, whether you’re cooking for a Sunday lunch or a special occasion, here’s how to cook Roast Lamb.

Key stats - how long to cook roast lamb

Cut Size / Weight Time (total) Doneness / Internal temp
Leg of lamb 2 kg 1 hour 15 mins Medium Rare - 60° C
Leg of lamb 2 kg 1 hour 30 mins Well Done - 70° C
Rack of lamb 750 g 25 mins Medium Rare - 60° C
Rack of lamb 750 g 30 mins Well Done - 70° C
Shoulder of lamb 2 kg 4 hours Pull-apart

How to cook roast lamb

How to roast a leg of lamb (or half leg of lamb)

  1. When you’re cooking lamb (or any other meat for that matter) it’s important to bring it to room temperature before you start cooking, so that it cooks evenly – 2 hours should be plenty of time for a whole leg.
  2. Preheat your oven to 200° C and prepare a roasting tray large enough to sit your leg of lamb.
  3. Season your leg of lamb with your chosen seasoning – garlic, rosemary, salt and pepper are classic flavour pairings, but you might want to try something like a Moroccan seasoning if you’re feeling more adventurous.
  4. Add your seasoned leg of lamb to the roasting tray and place in the middle of the preheated oven.
  5. Cook the leg of lamb for either 1 hour 15 minutes (medium rare) or 1 hour 30 minutes (medium), then remove it from the oven and set it aside to rest for 15 minutes or so before carving and serving.

How to roast a rack of lamb

  1. Before cooking, make sure to bring your rack of lamb to room temperature, this ensures the meat cooks easily and prevents charring/undercooking.
  2. Preheat your oven to 230° C and prepare a roasting dish, lined with tinfoil, large enough to fit your rack of lamb in.
  3. In the meantime, season your lamb with your chosen marinade or herb and spice mix. Less is more when it comes to a rack of lamb, so don’t be tempted to go overboard with too many big flavours – salt, pepper, garlic and rosemary is a great combination to try.
  4. Place your rack of lamb fat-side up in your roasting dish and place it in the middle of your preheated oven.
  5. Cook at 230° C for 10 minutes, or until slightly browned on top, then turn the oven down to 150° C and cook for a further 10 minutes (rare) to 20 minutes (well done).
  6. Remove the rack of lamb from your roasting dish and let it rest for 15 minutes before carving and serving.

How to roast a shoulder of lamb

  1. When you’re cooking lamb (or any other red meat for that matter) it’s important to bring it to room temperature before you start cooking, so that it cooks evenly – 2 hours should be plenty of time.
  2. Preheat your oven to full and prepare a suitably sized roasting dish, big enough to fit the shoulder of lamb in.
  3. Use a sharp knife to make small incisions in to your shoulder of lamb, then season with your chosen seasoning or spice mix. As often with roast lamb, garlic, rosemary and olive oil is a classic choice, but you might consider any variety of herbs and spices, depending on the rest of the recipe.
  4. Place your seasoned lamb in the roasting tray and tightly cover/wrap the tray with tinfoil. Put the shoulder of lamb in the oven and reduce the temperature to 170°C. Cook for 4 hours, or until you can pull the lamb apart with two forks, then rest for 20 minutes before carving and serving.

Recipes for cooking roast lamb

Leg of Lamb with Garlic and Rosemary, coated with Honey and Mustard

More inspiration