Lamb roast is a classic to enjoy on holidays, especially Christmas, although we can prepare it on any occasion.
Lamb meat is very nutritious, but it has more fat than other types of meat, so if we roast it we will reduce a large portion of the fat.
For this reason, grilled lamb is so popular, aside from its exquisite taste of course.
How to prepare lamb roast?
Lamb roasted in the oven has a delicious taste and if we do it with the right time and temperature, we will get a juicy meat.
To do this, we don’t have to use too many ingredients since only a few are enough to make it perfect.
Once it’s ready, we will be able to accompany it with a salad, potatoes, grilled vegetables, because they combine very well with the taste of the lamb.
The lamb roast recipe is pretty simple, we just need to choose a good piece to roast.
Generally, we choose a leg or a shoulder cut, but other parts are also very common in case it is a small lamb.
If it is small that means it’s young and we recommend you choose it because it will be juicier.
A suckling lamb is optimal for this recipe, but it can be more expensive, its meat is whiter and with less fat than the older lambs.
Nevertheless, although the meat of a suckling lamb is whiter, it’s also less nutritious.
If you want to opt for a more economical alternative is a Pascal lamb, the youngest possible it can be but also since it’s big it’ll have more fat and the flavor is stronger.
Another option is to roast an unweaned lamb which is in between the last two that were mentioned, at least 4 months old and approximately 13kg.
At what temperature should the oven-roasted lamb be cooked?
To cook the lamb in the oven, it is necessary to use an adequate temperature that will avoid drying out the meat too much or overcooking it.
Our recommendation is that you cook them without hurry, on low heat for an hour and a half or two hours, this way it’ll be juicier.
Clearly, the time depends on the size of the piece of lamb that you will use, in our case a 1.5kg portion will take two hours to cook at a temperature of 170 to 180 C.
A very useful piece of advice that you should keep in mind is that the lamb should not be in direct contact with the juice that is coming out, so use a tray that has a mesh or a screen upon which you will place the lamb.
If you don’t have this, you can put potatoes below the lamb and in this way, they will also get cooked in the meat’s juice, or on the other hand you can place two wooden spoons to elevate the lamb a little.
While it is roasting, open the oven and sprinkle some juice on top of it, in this way you will keep it damp so that it stays nice and juicy.
Never remove the tray with the juice because its vapor helps the meat maintain its juiciness.
Oven-Roasted Lamb Recipe
- 1 lamb or a 1.5kg shoulder blade
- 2 garlic cloves
- 1 sprig of rosemary
- 200 ml of white wine
- 200 ml of water
- 2 tablespoons of extra virgin olive oil
- Salt and paper as you prefer
Step by step how to prepare
- First, preheat the oven to 200C with heat above and below so that it is ready when we put the lamb inside.
- Meanwhile, we prepare the marinade with the crushed garlic cloves, the rosemary, the salt and pepper as we prefer, and the olive oil.
- Next, we put the piece of lamb on the screen inside the tray to cook it, we spread water and white wine over it and then we bathe it in the marinade we just made.
- We take it to the preheated oven, we lower the temperature to 170C and we bake it for 2 hours, turning it around every 20 or 30 minutes and adding a bit of juice over top of it so it cooks evenly.
- After this time period we check that the meat is well-cooked and then we position the meat so that the thickest part is facing up, raise the temperature to 200C and bake for 5 or 10 more minutes so that it is well-golden, to the point that you fancy the most.