Why you should rest lamb before serving

THE SECRET TO JUICY LAMB

Have you ever pulled roast lamb out of the oven and started carving straight away, only to have all those delicious juices pour out onto your chopping board? 

Letting lamb rest for a few minutes after cooking allows those juices to redistribute throughout the meat, making it succulent, tender and flavourful. Just pop it on a warm plate and cover loosely with foil. But not too tight – you don’t want the meat to sweat!

WHAT’S GOING ON WITH THOSE JUICES?

During cooking, meat proteins heat and set, forcing the juices into the centre of the cut. The longer you cook your lamb, the more the proteins set and the firmer it gets. That’s why you can use the meat doneness finger or tong test to check if your lamb is ready. So whether you’re roasting in the oven or throwing chops on the barbie, remember – rest is best!

LAMB RESTING TIMES

Give it 1 minute per 100g of lamb. We reckon 10–20 minutes rest is best for a roast before carving, and 3–5 minutes for a steak before serving.

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