Skip to navigation
Skip to page content
Find a recipe for every occasion
Tips on how to roast a lamb of mouthwatering succulence.
THE BEST CUTS FOR ROASTING
A favourite cut of lamb for roasting. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. It can be divided into two joints (the fillet end has the best flavour).
Roasting joint that is inexpensive because it carries a little more fat. The bone running through the centre makes it a little more difficult to carve. Shoulder benefits from long, slow roasting, and can be boned and rolled, as can the smaller knuckle and fillet ends of the shoulder.
BEST END OF NECK
This has the very best flavour, and is made up of lean meat. It cooks very quickly, and will feed two perfectly. It is also the most expensive cut.
SADDLE OF LAMB
An impressive joint for roasting, but a little difficult to carve. This joint is quite large and expensive.
A lovely joint for roasting, on or off the bone, because it carries a little more fat than the leg but not as much as the shoulder. A boned loin is ideal for stuffing.
This is an inexpensive, small boneless joint made of well-flavoured meat with no waste. Ideal for two.
The most fatty of all the joints, the breast is under-used and underrated. When it has been boned and rolled around a dry, lean, well-flavoured stuffing, it produces a beautifully flavoured, tender and inexpensive roasting joint.
TIPS FOR ROASTING LAMB
WHAT’S IN A NAME?
THE MEAT GUIDE: LAMB
THE BEST CUTS FOR PAN-FRYING, GRILLING AND GRIDDLING
THE BEST CUTS FOR SLOW COOKING
ROAST LAMB RECIPES
Good meat comes from animals that live well, and the happiness of Treflach Farm's pigs and lambs is top priority. The results are superb, as is the cheap, eco-friendly weekly delivery service. To order, visit treflachfarm.co.uk.
The apricot stuffing gives a lovely, fruity flavour to this lamb dish while the herby potatoes are a delicious treat.
Classic traditional roast lamb is perfect for a Sunday get-together. This Mediterranean version marries juicy roast leg of lamb with aubergine Parmigiana to bring out the fuller flavours.
This makes the perfect holiday roast. Gremolata is simply an Italian word for a mix of lemon, parsley and garlic.
This lovely roast leg of lamb is smothered in garlic and rosemary for a fantastic flavour; if you're looking for inspiration, it's an ideal dish to serve on New Year's Eve.
The beautiful colours and complementary flavours make this seasonal lamb recipe a winner.
(You have to be registered and signed-in to make a comment)
Don't miss this exclusive subscription offer to receive the 6 issues of delicious. for just £10.99. That's a fantastic 50% SAVING on the cover price!
delicious. mag recipe index
For those loyal delicious. readers who keep their magazines each month, you may find our downloadable recipe index useful...
delicious. shopping lists
Download these handy shopping lists from everyday delicious. In every month's issue: Everything you need for delicious shortcut suppers.
Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.