Easy lamb roast

After a hectic day, try roasting a smaller, easy-cook lamb cut for guaranteed clean plates and satisfied tums. Who knows – there may even be leftovers for tomorrow’s lunch!


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.


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!



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