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How to cook a lamb roast

Follow our guide to cooking the perfect lamb roast for every occasion!

When the signs of summer disappear and we start to crave warm, home-cooked meals, nothing brings people together quite like a lamb roast. Whether it’s a roasted leg or shoulder for the whole family, or a quick mini lamb rump roast, for a delicious midweek meal, go back to basics and enjoy what real food is all about.

Here are our quick, fool-proof tips to cook a lamb roast for every occasion and using different cuts:

1) Eye of shortloin / backstrap, lamb round or topside mini roast, lamb rump

  • 15-20 mins for rare
  • 20-25 mins per 500g for medium
  • 25-30 mins per 500g for well done

Cooking Temperature: 220°C

If you love lamb, try these recipes for dinner tonight: (post continues after gallery)

2) Rack of lamb, four rib roast, crown roast

  • 20-25 mins for rare (regardless of weight)
  • 30-35 mins for medium (regardless of weight)
  • 40-45 mins for well done (regardless of weight)

Cooking Temperature: 200°C

3) Loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder

  • 20-25 mins per 500g for rare
  • 25-30 mins per 500g for medium
  • 30-35 mins per 500g for well done

Cooking Temperature: 180°C

If you're looking for delicious lamb recipes, try Neil Perry's lamb rack recipe, Donna Hay's delicious lamb shoulder, or our lamb shanks recipe collection.  

 
 

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