Use our expert cooking guide to cook the best roast lamb, whether you want to master the perfect roast leg of lamb or rustle up a beautifully cooked slow roast shoulder. From choosing the right cut to understanding the cooking times, we’ve got all you need to make the most of your roast.
Essential roast lamb cooking tips
- You should typically allow 225g of meat per person.
- Take the lamb out of the fridge 30 minutes to 1 hour before cooking.
- Sit your joint on top of roughly chopped vegetables; they’ll soak up the delicious juices.
- Baste 2-3 times during cooking with all the juices.
- Rest the lamb after cooking. This makes for a more tender serving.
How to cook roast leg of lamb
Waitrose chef Alex Szrok shows how to cook the perfect roast leg of lamb.
Oven 180ºC | Fan 160ºC | Gas 4
Half or whole leg cooking times:
Medium: 25 minutes per 500g, plus 25 minutes
Well done: 30 minutes per 500g, plus 30 minutes
Boneless leg cooking times:
30 minutes per 500g, plus 30 minutes
How to slow cook lamb shoulder
Oven 170ºC | Fan 150ºC | Gas 3
Slash the skin and rub oil and rosemary over the meat.
Pour over stock and wine, cover tightly with foil and leave in the oven to cook slowly for 40 minutes per 500g, plus 25 minutes.
Remove the foil halfway through.
How to cook rack of lamb
Oven 200ºC | Fan 180ºC | Gas 6
Preheat a nonstick frying pan and fry the lamb on all sides until well browned all over.
Transfer to a small roasting tin and cook to medium (14 minutes), or well-done (16 minutes).
This is based on a rack that is approximately 380g.
Which cut of lamb to use?
Cooking for a crowd?
Our Food Made to Order service offers prepared roasting joints, ready to go in the oven, that can serve up to 20 guests.
All our LAMB is BRITISH – all year round
We like to keep our lambs happy, with room to frolic and graze, and our British farmers share our commitment to higher welfare standards. We’re proud of our animal welfare policies and work hard to maintain them while supporting our brilliant farmers and suppliers.
