How To…Roast Lamb

Appears in

Published 2009

For roasting, choose joints such as saddle, rack (joined cutlets), crown roast (what the French call carré d’agneau), guard of honour, loin, shoulder or leg. A loin (6–7 chops) will feed 3 people and a chop loin (4–5 chops) will feed 2 people.
Roast lamb is best cooked on the bone at 200°C (400°F/Gas 6). For pink meat, roast for about 20 minutes per 500 g (1 lb 2 oz), with 15 minutes extra at the end. For well-cooked lamb, cook for 25 minutes per 500 g (1 lb 2 oz) with an extra 25 minutes at the end.
If the skin and fat are not browned or crisp enough, grill them for a few seconds. A light covering of fat will baste the meat as it cooks, but serve on hot plates as lamb fat congeals quickly.

Become a Premium Member to access this page

Already a member?

Best value

The licensor does not allow printing of this title