Roasting Lamb

Roasting is a dry heat method that may use a small amount of fat or oil as a baste. The lamb meat is cooked in an oven or on a rotating spit over a fire, gas flame or electric grill bars.

• Some lamb meat cuts suit high temperature roasting while others are better roasted at low temperatures.
  
   
• Leg of lamb is best roasted at low to moderate temperatures. This results in less shrinkage and better serving yields.
  
   
• Lamb chops and frenched rack of lamb are better rare-roasted at higher temperatures, or first seared then roasted.
  
   
  • Slow roast: low temperature, under 325°F (but no less than 212°F)
    
     
  • Moderate roasting temperature, 350°F to 375°F
    
     
  • Fast roast: high temperature, 400°F or over
    
     
  • Sear then roast: brush lean surfaces with oil. Brown lamb meat all over in a hot, dry pan then transfer to moderate oven, 350°F, to complete cooking
    
     
• If possible, take lamb meat from refrigerator about 30 minutes before cooking.
  
   
• Sear or brown rack of lamb and lamb chops first. Pre-searing a roasting lamb cut in a hot pan improves colour and flavour, particularly when using small, very lean lamb cuts that need only short cooking.
  
   
• Roast on a lamb rack. When practical, place lamb on a rack to roast. This allows even heat circulation and browning.
  
   
• Netting and trussing. Netting or twine may be used to hold plain or filled leg of lamb cuts in an even shape for cooking, portioning and carving.
  
   
• Roasting lamb at moderate heat maximizes juiciness and minimizes shrinkage. Lamb leg roasts are often cooked this way.
  
   
• Roasting lamb at high heat for the entire cooking time maximizes the brown crusty surface, but this method shouldn't be used on large pieces of lamb because the surface will dry out and may burn before the interior is done.
  
   
• Resting after roasting. After cooking, before carving or serving lamb, allow lamb meat to rest, approximately five minutes for every pound of meat. For example: 15 minutes for a 3 pound leg of lamb roast. Resting enables temperature to even out, the meat fibres to relax and re-absorb some of the juices. The relaxed lamb meat becomes more tender and easier to carve with less loss of juices.
  
   
• An alternative method for roasting lamb is to begin with a temperature of 425ºF - 450ºF for an initial 10 - 15 minutes to brown the lamb meat and then continue cooking at 325ºF to the desired doneness.
  
   
• To prevent lean lamb cuts from drying out while cooking, the lamb meat may be rubbed with oil prior to roasting and/or basted with pan juices during roasting.
  
   
• Utilize a meat thermometer to make sure a lamb roast has reached a particular stage of doneness. Insert the meat thermometer into the meatiest part of the lamb, not into fat or against bone.
  
   
• Although the fat keeps the lamb meat moist and tender during the roasting process, it can be trimmed before serving because it is not very flavorful and is actually quite unpleasant after it has cooled.
  
   
• Tougher lamb cuts from the lamb shoulder should be braised or roasted.