How to cook lamb

From slow-braised and succulent to speedy pan-fried or seared, read our pick of the best ways to cook lamb and some delicious recipe ideas to get you started.

Roasted low and slow

For bigger, Sunday roast-friendly cuts like shoulder and leg, cooking your lamb at a low heat until it becomes fall-apart tender is a safe bet. Season your lamb, add to a baking tray and cook until the meat falls off the bone. Remember to rest your lamb for at least 15 minutes before carving.

Braised or stewed

Another winner for tougher cuts, you can cook lamb slowly with liquid, veggies and aromatics to create a hearty stew or braise, as in our traditional Welsh lamb cawl or gently spiced lamb tagine recipe.

Minced Lamb

Mince is a great everyday staple, whether used as a filling for a hearty, spiced lamb tikka shepherd’s pie or made into fiery koftes.

Seared then baked

Prime cuts like lamb rack benefit from being seared in a hot brown to allow the fat to render down, then finished in the oven, retaining some of their pinkness.

Pan-fried

For more tender cuts, such as lamb loin, pan-fry them over a medium-high heat along with aromatics such as rosemary and garlic for 3-4 minutes on each side (depending on the thickness) until medium-rare, and rest, covered, for 5 minutes.

Lamb shanks

Ideal for slow cooking, although if you don’t have time, opt for our rich, succulent Slow Cooked Massaman Style Lamb Shanks, which come expertly prepared slow-cooked for hours so you don’t have to.

Lamb shoulder

Another cut which is great roasted until tender. Try our Slow Cooked Middle Eastern Style Lamb Shoulder piled onto flatbreads with tzatziki.

Lamb chops and fillets

Including lamb loin, cutlets and neck fillets. Prime cuts like chops and loin are perfect for pan-frying, while more budget-friendly cuts such as lamb neck are ideal for stews and braises.

Leg of lamb

A rich, slow-cooked leg of lamb is a Sunday roast staple. Go for a whole leg for bigger gatherings, or a half-size of expertly butchered butterflied leg of lamb, which comes with a rich lamb and mint jus, for fewer people.

Rack of lamb and steaks

Lamb rack and rump steaks can be pan-fried or roasted, allowing them to stay a little pink in the middle, if you prefer.