For a Sunday roast lamb, there are a few types of cuts you can use. We’ve suggested using leg of lamb in the recipe above, as this is a lean and easy-to-cook cut that’s perfect for medium-rare roasts. However, slow-roast lamb shoulder is another excellent choice of cut for this dish. The shoulder cut is fattier than leg meat and well-suited to slow roasting to fall off the bone. If you’re wondering how to roast lamb shoulder, you can prepare it in a similar way to leg of lamb, but it’s worth adding stock or wine to the roasting tin to prevent it from drying out. The lamb shoulder roast time is longer than that of leg of lamb, taking closer to four hours, cooking at a lower temperature of 160ºC.
Lastly, rack of lamb also works brilliantly for a Sunday roast. An elegant choice, rack of lamb is quick to roast and visually appealing when taken to the table for serving. As previously detailed, roast lamb cooking time varies greatly between the different cuts. On average, for a medium-rare serving, a rack of lamb can be ready in just 30 minutes when roasted at 200ºC. If you’re keen to try roasting a rack of lamb instead, try this top Sunday roast recipe from chef Paul Prinsloo. And for more guidance on cuts of lamb, including tips on how to butcher the meat at home, take a look at our comprehensive guide.
Whichever cut you choose to use for your roast, make sure you bring it to room temperature before cooking. Simply remove it from the fridge for 30 minutes prior to roasting. You can also score the fat cap on cuts like leg of lamb and lamb shoulder to help flavour the meat even more intensely.
Lamb tends to be the preferred meat for roasting between lamb and mutton. If you’re interested in knowing more about the differences between the two, we have a detailed article sharing the key points. In short, mutton is better suited to low and slow cooking, as it’s a tougher, fattier meat that’s often cooked via stewing or braising.
Sides to serve with roast lamb
When deciding what sides to serve with roast lamb, it’s best to keep it classic. Some of the best sides to serve with lamb are roast potatoes, glazed carrots and mushy peas. Mint is a popular flavour pairing with lamb, and can be easily added to mushy peas to bring a freshness to the roast. Or, try serving the lamb alongside a pot of mint sauce for an authentic British dinner.
To save time, you can roast lamb with a selection of these roast dinner sides. Many chefs will adopt a one-pan approach and add ingredients, such as hasselback potatoes and butter beans, to the roasting tin to cook all of the elements together.
Leftovers and storage
Any leftover roast lamb can be stored in the fridge for up to two days in an airtight container. Allow it to cool down fully to room temperature before transferring to the fridge. Take care also to store it within two hours of serving. It’ll need to be reheated before eating again; ensure it’s steaming and fully heated through before consuming.
