TRY THESE EASY-COOK LAMB CUTS
Easy-carve lamb legs or boned shoulders: Opt for a small size for quicker cooking – a 1 kg lamb roast cooks in less than an hour and feeds 4–6 with a little left over for lunches.
Mini lamb roasts like lamb rumps, round or topside are extremely flavoursome and super speedy to cook.
SEVEN STEPS TO AN EASY WEEKNIGHT ROAST
Luckily you don’t need to give your easy-cook lamb the full roast prep:
- Take lamb out of the fridge about 15 minutes before cooking and pop it in a roasting dish close in size to your cut.
- Raise roast on a rack or place on a bed of veggies in the roasting dish to help it brown.
- Baste roast with its juices as it cooks. Add a little stock if necessary or use a drizzle of olive oil and lemon juice.
- Check if it’s ready just before the recipe’s estimated cooking time is up. Or use our roast lamb cooking time chart if you’re winging it without a recipe.
- Take larger roasts out of the oven just short of their doneness goal – they continue to cook as they rest.
- Gently prod or squeeze the roast with tongs to test the doneness. Rare is soft when pressed, medium is springy and well done is very firm.
- Cover roast loosely with foil and rest for 10–15 minutes before carving. This gives the juices a chance to redistribute through the meat, making it moist and tender. Enjoy!