How to Cook Lamb Like a Pro: Roasting, Carving, and Serving Tips

Lamb is one of the most rewarding meats to cook, full of rich, savoury flavour, beautifully tender when prepared right, and versatile enough for both quick dinners and slow-cooked centrepieces.

At Farmison & Co, we work with Britain's finest heritage flocks to bring you exceptional quality lamb that deserves to be cooked with confidence. Whether you're roasting a leg of lamb, grilling chops, or wondering what to do with leftovers, we've answered your most-asked lamb questions below.

How Do You Prepare Lamb?

The first step to great lamb? Bring it to room temperature before it goes near the oven or pan, this ensures even cooking.

Then season generously. Lamb loves sea salt, cracked black pepper, and robust herbs like rosemary, thyme, or oregano.

For roast lamb, we recommend creating a vegetable trivet with onions, carrots, and garlic for added depth of flavour or go a step further with a marinade to help tenderise and infuse the meat.

Is Lamb Red Meat?

Yes, lamb is naturally a red meat, high in iron and rich in flavour. Unlike beef, it often has a finer grain and a natural sweetness, which makes it ideal for roasting, grilling, or slow cooking.

It's a favourite for festive meals and Sunday roasts, but just as delicious in stews, kebabs, and weekday tray bakes.

What Should You Serve with Lamb Chops?

Lamb chops are incredibly flavourful on their own, but they shine even more when paired with the right sides:

• Garlicky greens (like kale or spinach)
• Minted peas or pea purée
• Creamy dauphinoise potatoes
• Rosemary roasties or buttery mash

Finish with a spoonful of redcurrant jelly, a drizzle of balsamic glaze, or a touch of fresh mint sauce for that extra flourish.

How Long Does Lamb Take to Cook?

Lamb cooking times depend on the cut and your preferred doneness.

For roasting joints like leg or rack of lamb, cook at 180°C for 25-30 minutes per 500g for medium.

For slow-cooked lamb shoulder, go low and slow, 140-160°C for several hours until falling apart.

As always, use a meat thermometer where possible, 60°C for rare, 65°C for medium, and 75°C+ for well done.

How Do You Carve a Leg of Lamb?

First and foremost, rest the lamb for at least 20 minutes after roasting, this allows juices to redistribute for tender, juicy slices.

Use a sharp carving knife, and slice across the grain starting from the thicker end. For bone-in legs, carve one side fully before turning the joint to reach the other side.

It's easier than you think and incredibly satisfying when done right.

What Can You Do with Leftover Lamb?

Lamb leftovers are a gift. Here's how to give them a second life:

• Shepherd's pie with buttery mash and rich gravy
• Lamb curry with warming spices and coconut milk
• Lamb flatbreads or pitas with tzatziki and salad
• Salads with lentils, feta, or couscous
• Store leftovers in the fridge for up to 3 days, or freeze for another day.

Can You Freeze Cooked Lamb?

Absolutely. Once cooled, wrap cooked lamb tightly and freeze for up to 3 months.

When you're ready to enjoy it again, defrost in the fridge overnight, then reheat gently until piping hot throughout, ideally to 75°C.

Slow reheating keeps the texture just right, especially with leaner cuts like loin or leg.

Final Thoughts: Cook Lamb with Confidence

Whether it's a show-stopping roast leg, sizzling lamb chops, or a comforting leftover curry, lamb is a versatile, nutrient-rich meat that brings something special to every table. And when it's high-welfare, grass-fed, and expertly butchered like ours at Farmison & Co, you'll taste the difference in every bite.

Explore our full lamb collection here
From classic cuts to seasonal favourites, we've got everything you need for unforgettable lamb dishes.