The Ultimate Roast Lamb Guide: From Butcher’s Block to Sunday Table
When it comes to a Sunday roast that never fails to impress, lamb takes the crown. From rich flavour to juicy tenderness, a well-prepared roast lamb is a centrepiece of tradition, comfort, and taste. Whether you’re hosting a family meal or planning something special, Moore & Sons Butchers is here to guide you through every step.
🥩 Choosing the Right Cut of Lamb
• Leg of Lamb – Classic and versatile, ideal for roasting whole or butterflied.
• Shoulder of Lamb – Perfect for slow-cooking, full of flavour, and fall-apart tender.
• Rack of Lamb – A showstopper cut for fine dining at home.
• Lamb Steaks – Quick, easy, and ideal for smaller servings or midweek meals.
👉 Browse our lamb selection here
🔪 Preparation Tips from the Butchers
• Bone-in or boneless? Bone-in adds more flavour, boneless is easier to carve.
• Room temperature before roasting – take your meat out 30 minutes before cooking.
• Score the fat to help marinades absorb and fat render.
🧄 Go-To Flavour Pairings for Roast Lamb
• Garlic + rosemary + olive oil (classic)
• Thyme + lemon zest + mustard
• Middle Eastern spices: cumin, coriander, cinnamon
⏲️ Cooking Times & Internal Temps
|
Cut |
Temp |
Time |
Doneness |
|---|---|---|---|
|
Leg |
180°C |
1h 45m (2kg) |
Medium |
|
Shoulder |
150°C |
3–4 hrs |
Fall-apart tender |
|
Rack |
200°C |
25 mins |
Pink-centred |
Rest for 15–20 minutes before carving to retain juices.
🛒 Order Your Lamb with Confidence
Moore & Sons Butchers offers premium, expertly prepared cuts for every roast – with local delivery or easy in-store pickup.
