JavaScript seems to be disabled in your browser. You must have JavaScript enabled in your browser to utilize the functionality of this website.
Buying Lamb - Joints to choose: Leg, Shoulder, or Saddle (double loin).
Weight - A 4 to 5lb (1.8 to 2kg) joint on the bone gives 6 to 8 good portions. Allow slightly more for saddle, due to the amount of bone.
Adding Extra Flavour to Lamb - Flavour the lamb by inserting a few slivers of garlic under the skin before cooking or brush the half cooked meat with a little honey and sprinkle with rosemary then finish cooking.
Accompaniments - Mint Sauce or Jelly or Red Wine and Cranberry Sauce
There are many different ways to cook Lamb, here are a few ways we recommend to make sure you get the most out of your meat:
Roasting
Cooking Temperatures for Lamb:
Grilling
Sauteing
Carving Lamb -
General Safety and Handling
Enter your email address for news & recipe updates