How to Cook Lamb

Whether you’re cooking it mid-week or serving it up on a Sunday, A lamb fillet can be savoured on its own or elevated with an array of spices, herbs, and additional ingredients. This step-by-step guide will show you exactly how to cook lamb so that every meal you make is as tasty as the last. 

How to cook lamb

For a basic lamb fillet, roasting is the easiest option. If you’re making a Sunday roast, simply: 

1. Drizzle olive oil over the lamb cut, generously season with salt, pepper, and any complementary herbs.
2. Add a few sprigs of rosemary for flavour and roast for up to an hour, depending on how rare you like your meat. 

If you’re cooking lamb in the oven, this is the average lamb cooking temperature per requirement: 

• For lamb rare: between 50-55 degrees 
• For lamb medium: between 55-65 degrees, depending on if you prefer medium-rare or done medium-well
• For lamb well-done: between 65 and 72 degrees 

How to cook lamb steaks

Lamb steaks, like those in this seared lamb steak recipe, are cheaper cuts that have a sturdier structure and will need tenderising before cooking:

1. Season the lamb with a drizzle of olive oil, salt and pepper, and your choice of herbs for added flavour.
2. In a saucepan, melt a tablespoon of butter or olive oil.
3. When hot, add your seasoned lamb steaks to the pot and sear on both sides to seal in the juices – 30 seconds on each side.
4. Leave the lamb cooking for 5-7 minutes until cooked to your liking.

How to cook leg of lamb

Cooking a lamb leg fillet may appear challenging, but the process is suprisingly straightforward.

1. Preheat the oven to 190 degrees / 170 degrees fan-assisted.
2. Season your lamb leg well with olive oil, salt, pepper, dried herbs and rosemary.
3. Place the lamb in a roasting tin and transfer it to the oven. The cooking duration will vary based on the size, ranging from 30 minutes to an hour.

How to cook rack of lamb

A prime rack of lamb, a favoured lamb cut, consists of eight ribs best enjoyed no more than medium-rare when cooked. With a deliciously juicy pink interior, this is great for when you’re hosting a dinner party or having guests over. 

To cook a rack of lamb:

1. Preheat the oven to 190 degrees / 170 degrees fan-assisted.
2. Put a large frying pan over high heat and melt a tablespoon of butter.
3. Season your lamb with dried herbs, salt and pepper, rosemary and olive oil.
4. When the pan is hot, place the rack of lamb fat-side down and sear on both sides.
5. Transfer to a roasting tray and put in the oven, letting it cook for a further 8-10 minutes.
6. Remove from the oven and rest.

How to cook lamb shoulder

A fattier cut of lamb, lamb shoulder lends itself well to a slow-cook — and is a great addition to stews and casseroles. For hearty winter dishes, this is how lamb should be cooked: 

1. Season the shoulder well with salt and pepper, then drizzle with olive oil. Adding rosemary and lemon juice at this stage works really well, too. 
2. Set the oven to 160 degrees / 140 degrees fan-assisted.
3. Place the shoulder in a dish with the fatty side facing up, then place it into the oven.
4. For slow cooking, the shoulder should take between 3-4 hours to fully cook.
5. Occasionally, while the lamb cooks, baste it with the juices to maintain its moisture.

Remember, if you want to make cooking lamb even easier, you can invest in a meat thermometer to check the internal temperature of your food. If the core temperature (where the lamb is thickest) is 60°C for 45 minutes, 65°C for 10 minutes, 70°C for two minutes, 75°C for 30 seconds and 80°C for six seconds, then it has reached its perfect temperature.

Recipes with lamb

Aside from being delicious on its own, lamb can seamlessly blend with various ingredients and dishes.

• Lamb Rump & Parsnip Mash Recipe
• Chermoula Roasted Lamb & Balsamic Sauce Recipe
• Easy Peppercorn Lamb Rump & Veggie Fries Recipe
• Roast Lamb Rump & Mint Sauce Recipe
• Sweet-Soy Seared Lamb Rump Recipe
• Mumbai Lamb Rump & Curry Sauce Recipe