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How to roast lamb

A juicy, tender roast lamb is easy to achieve if you follow these steps...

Seasoning the lamb

  1. Trim off excess fat and any silver skin
  2. Rub the herbs or seasoning over the surface of the lamb
  3. Wrap in cling film and refrigerate overnight

Roasting the lamb

  1. Remove the lamb from the fridge and leave to sit for 30 minutes
  2. Use a roasting rack to ensure even browning
  3. For lean cuts of lab,cook at 230C for the first 15 minutes then turn the temperature down to 175C. The meat will take around 25 minutes per pound to reach medium rare
  4. For fattier cuts of meat, roast at 160C for a longer period of time, allowing the fat to melt. Allow 30 minutes per pound to reach medium rare
  5. When your meat is cooked, remove from the oven and place a foil tent loosely over it, then allow it to rest for 15 minutes. Rested meat will be more tender and retain its juices better

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