Roast lamb joint recipe | Jamie Oliver lamb recipes (2024)

FAQs

How to cook lamb joint in oven jamie oliver? ›

Place the lamb shoulder on top and roast for 20 minutes. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Due to residual heat, your lamb will continue to cook even after you pull it out of the oven.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

It is a spectacular roast to look at, and is full of flavour. You will want to wrap the Lamb loosely in foil for the first 20 minutes in the oven, then remove the foil and cook for the rest of the remaining time.

The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

Do you roast lamb fat side up or down? ›

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

Before roasting lamb, remove it from the refrigerator and allow it to sit at room temperature for at least 30 minutes. A piece of meat at room temperature will roast more evenly. Use a roasting rack to ensure even browning and heat circulation around the meat.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Roasting a leg of lamb can be as easy as putting it into an oven and turn on the heat, however, there is a trick to make it super tasty and this trick is to seal the meal. Sealing the meat means to quickly cook the outside of it so that it gets golden and tasty, even before the rest is cooked at all.

Bringing the lamb up to room temperature before you put it in the oven will help. Wrapping in foil also helps to keep steam in, and slows the meat burning on the outside. Equally, basting it periodically will also keep it from drying out and burning.

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

Roast lamb should be served pink in the middle. If overcooked, it is dry, chewy and unpleasant. To decrease the cooking time, you can ask your butcher to remove the bone running down the middle of the leg, a technique known as butterflying.