How to cook roast lamb

Ever wondered why you need to defrost meat instead of cooking it from frozen? What exactly does it mean when you need to ‘rest’ your meat? Read on to discover essential cooking tips and how to cook roast lamb recipes like a pro.

Roast lamb: let it sizzle

Before roasting, it is important to ensure that the lamb is properly thawed. This allows the heat to penetrate the meat more effectively, resulting in a tender and evenly roasted dish, while also saving you valuable time.

For the perfect roast lamb recipe, season the surface of the meat, then sear it fat side down in a pan before roasting.

Contrary to popular belief, searing is not only about sealing in moisture, its main purpose is to improve the flavour. By letting the seasoned outside of the meat sizzle, a wonderful depth of flavour is added to the meat. It’s amazing what a good grind of salt and pepper, a dash of rosemary, and some garlic can do, along with a bit of heat in a pan.

Roast lamb: to truss or not to truss?

The main purpose of trussing, or tying, is to allow the meat to better hold its shape while it heats up and expands, to help retain juices during the cooking process. The best way to retain moisture in meat is to allow it to rest after cooking. For a tidy presentation when serving a deboned piece of lamb, trussing is the best way to keep its neat appearance.

Roast lamb: down to business

The general rule for a roast lamb is 25-30 minutes for every 500 grams of meat. For a decent leg of lamb recipe, allow approximately 1 hour and 15 minutes of cooking time, for a roast that’s nicely pink in the middle.

Preheat the oven and roast at about 180ºC – 200ºC. Don’t try to save time by increasing the heat – this will only achieve a burnt and dry exterior. Ensure to cook the meat with the fat on, too – it adds flavour and keeps the meat moist. If you prefer, you can place the lamb on a rack inside the tray, which allows the fat to drip off as the lamb is cooked.

Roast lamb: time for a rest

The most crucial part of a great roast lamb is allowing the meat time to rest. When meat is cooked, the protein’s muscle fibres contract and alter their shape. The juices inside them are redistributed within the meat, enhancing its flavour and juiciness. Resting your cooked meat lets its texture unwind and the fibres loosen up. This process locks in the succulent juices, ensuring they stay in your roast instead of pooling on the carving board as you slice into it

Roast lamb: that’s how it’s cooked

And there you have it: the key ingredients to whip up roast lamb like a pro. Of course, after the basics, you can experiment with all sorts of different flavour combinations and side dishes, like this Chermoula-Spiced Roast Lamb or these Hoisin Lamb Tacos.