Cooking with lamb
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Lamb goes with so much more than just mint sauce. We’ve chosen an array of top recipes, from the traditional roast to spiced lamb steaks. Because different cuts require different cooking methods, we’ve created a guide to help you make the most of your feast.
Leg of lamb
The prime cut for a Sunday roast, leg of lamb has beautifully tender meat with just enough fat to baste it as it cooks. Roast the leg whole, or butterfly for a quicker cooking time. Start at 220C for the first 20 minutes - this will brown the meat and give it great flavour. Then turn down the heat to 180C. After the initial 20 minutes, the lamb will need about 15 minutes per 450g of meat. Pierce with a skewer to test - the juice will run a pale pink when it’s ready, or a meat thermometer should read 70C for medium.Video guide to preparing leg of lamb
Butterflied leg of lamb with minty salsa verde
Roast lamb with mint sauce
Nigel Slater's roast lamb
Tamarind leg of lamb
Leg steaks
Steaks cut from the leg are great if you are cooking for small numbers or want a quick meal. Rub with a little oil or a punchy marinade, and cook on a hot griddle pan or barbecue. The steaks need 3-5 minutes on each side, depending on thickness.Lamb on the barbecue
Gary Rhodes' peppered lamb steaks
Griddled lamb steaks with broad bean puree
Moroccan couscous with spiced lamb steaks
Rack of lamb and chops
The rack is one side of the best end of lamb, with the rib bones running down from the meat. It is lovely roasted whole, or you can slice between the bones to get dainty lamb cutlets, perfect for coating in breadcrumbs to protect the delicate meat.Thicker chops can be cut from the loin or chump. Cook these in hot pan or under the grill for a speedy lamb supper.
Video guide to preparing rack of lamb
Rack of lamb with mixed herbs
Angela Hartnett's rack of lamb niçoise
Lamb cutlets Reform
Peter Gordon's Italian-style lamb chops
Lamb chops with herb relishes
Shoulder
An inexpensive cut well suited to slow roasting that breaks down the connective tissue for fall-off-the-bone tenderness. Add a little liquid to the pan and roast at a very low temperature for as long as possible – Nigella suggests tenting the roasting pan with tin foil and leaving it in the oven overnight. Skim the fat off the pan juices for a simple and unctuous gravy.Nigella's warm shredded lamb salad
Slow-roast shoulder of lamb with barley and mushrooms
7-hour lamb
Lamb shank
No wonder the lamb shank has risen from overlooked offcut to fashionable cut of the moment. Chefs realise that a little coaxing in a slow braise will break down the meat into beautifully tender chunks. Plus each shank is the perfect serving for one. It’s a pity that coming into vogue means they are no longer the bargain they once were.Braised lamb shanks with barley broth
Antony Worrall Thompson's lamb shanks
Braised lamb shanks with champ
Loin
A lean and tender cut taken from the back of the sheep. If you are roasting it whole, brown in a pan first for extra flavour. It is also a great cut for the barbecue or grill. Marinate in oil and herbs or spices to keep the loin juicy as it cooks.Spiced loin of lamb with pilaf rice and raita
Lamb with honey, mustard and rosemary
Lamb loin with quince paste
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