The humble roast lamb. It remains a staple of hearty family dinners across the world, and the sight of a perfectly done rack of lamb on the table will have everyone licking their lips in no time.
The dish can be deceptively simple, however, and there are some key tips to remember to ensure a delicious meal for your guests.
Which cut should I use? What temperature should I roast it at? If you’re a newcomer to roasting lamb, here are some things to consider:
Butchers and organic meat suppliers will sell an array of different cuts, but which are the best for a roast?
Delicious Magazine recommends going for the leg, shoulder, loin, chump and breast for a successful roast.
Which cut you choose will mainly depend on how many people you are feeding – for example, the leg is perfect for a large party, while the chump will work well for an intimate date for two.
Different cuts require different temperatures to achieve a great roast.
Beef and Lamb NZ recommends a temperature of 180 Celsius for the leg, shoulder and mid-loin, while other parts such as the rack should be roasted at 220 Celsius.
It is also a good idea to rest the meat before carving, as this gives the fibres a chance to relax and the temperature to even out, giving you juicier meat.
The best way to ensure a perfect roast is simple enough – choose organic!
Organic and grass-fed lamb is free from hormones and antibiotics, meaning not only will your roast be scrumptious, it will also be the purest meat available.
Why not taste the difference for yourself? Treat your family to a delicious organic roast today!