Roast lamb guide

Roasting lamb doesn't need to be complicated. If you have been looking for the right lamb cooking times, then look no further.

Whether it's a leg of lamb or lamb shoulder,  we've got the essential roasting tips as well as the all-important oven roasting times.

We suggest you weigh your raw lamb joint first then calculate the cooking time using the table below to ensure your roast lamb joint is cooked to your liking.

How to roast a lamb joint

  • Position the oven shelves so the lamb joint is in the centre of the oven.
  • Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
  • When roasting lamb joints, the secret is to cook the joints in the oven on medium heat for slightly longer to ensure even cooking.
  • Remember to weigh lamb joints before calculating your preferred cooking time.
  • Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
  • To test the temperature during cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading. As a quick reference temperatures should be as follows: Medium - 70-75°C, Well Done - 75-80°C

Lamb Cut

Roast and cooking time:180-190°C, 160-170°C Gas Mark 4-5.

Lamb Joints: Leg, Shoulder, Breast, Shanks, Rack

Medium: 25mins per 450g +25 mins - Internal temp. 70-75°C

Well-done: 30mins per 450g +30 mins - Internal temp. approx 75-80°C

Lamb Loin, Chump, Cutlets - 2cm  thick

25-30 minutes

Lamb burgers:

15-20 minutes