Use our expert cooking guide for the best roast lamb. From choosing the right cut to the correct cooking times, and delicious recipes to cook's tips, we've got all you need to make the most of your roast.
Roast lamb cooking times & temperatures
Roast lamb recipes
Choose from our favourite ways to enjoy roast lamb
other lamb cuts
Choose the best cut
Inexpensive and underrated, it’s a tougher cut that turns out beautifully when slow cooked. Try it in our roasted lamb ragù recipe.
A fattier joint than a leg, it benefits from a slow and low approach – slow-cooked at a low temperature in the oven produces full flavoured and tender meat.
A smaller cut for 2-3 people. One of the more expensive cuts, but it’s so delicious there’ll be no waste.
Located between the ribs and sirloin, the loin is the most tender part of the lamb. You can cook it as a whole roast loin or enjoy lamb loin chops, such as in this lamb rogan josh traybake.
Best for a crisp outside with a pink, juicy centre. Feed a gathering of up to 10 with a whole leg, or opt for a smaller half leg. You can choose between bone-in or boneless. A butterflied leg (from our in-store meat counter) has the bone removed and is good for barbecuing or quick roasting because the meat lays flat and has an even thickness.
This is the bottom portion of the leg, below the knee. Known for its extremely tender meat, the shank is an impressive looking cut when served as the centrepiece. It’s a great joint for slow-cooking too and adds amazing meaty depth to stews and curries. Choose 1 lamb shank per person when cooking.
Create a stir with these alternative flavour pairings:
Cumin: aromatic and earthy, this is a great flavour pairing for lamb as its subtle sweetness cuts the meat’s richness. Try it in Lebanese style lamb & aubergine stew using Cooks’ Ingredients Lebanese 7 Style Spice Blend.
Sour cherry: the tartness of the cherries cuts through the rich meaty flavour for a wonderful balance. Try Cooks’ Ingredients Sour Cherries in sweet & spicy lamb flatbreads.
Anchovy: fish and lamb might seem an odd pairing, but the sharp saltiness is once again a wonderful contrast to the meat flavours. It also adds a great savoury depth to lamb dishes. Try Waitrose Anchovy Fillets in this roasted lamb ragù.