Cook Your Lamb to Perfection

Top tips on how to choose, prepare and cook your meat, along with some delicious serving suggestions.

  • A whole leg of lamb is simple to prepare. Simply put the joint in a roasting tin and cook for 25 minutes for every 500g for a rare, juicy, tender and tasty eat.
  • The most important thing is to leave the meat to rest for at least 10 minutes before carving as this allows the meat to relax and remain tender.
  • Some people find carving with a bone quite difficult so a boneless joint is the perfect alternative.
  • A good lamb cut will have a nice bright appearance and the fat will be a creamy white colour.
  • A shoulder of lamb is considered by many to be the sweetest part and will go down a treat with your guests.
  • Mint sauce is, of course, the traditional accompaniment to lamb and beautifully complements the meat’s flavours. Try your hand at making the sauce yourself with a handful of mint leaves, white wine vinegar and a couple of tablespoons of sugar.
  • Serve with the season’s best vegetables and herbs for a delicious taste. Towards the end of March, the rosemary plant begins to blossom and a few sprigs inserted into the joint complements the flavour of the lamb beautifully.
  • Other vegetables such as carrots and leeks are also in season and are ideal accompaniments to your Sunday lunch.
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