Roast Leg of Lamb

Sometimes you don’t want a whole leg of lamb otherwise you will be eating lamb for the whole week…

Many supermarkets are now offering a partly boned leg of lamb, sometimes called a carvery leg of lamb. It is often cheaper and smaller than a traditional leg.

It takes less time to cook than a whole leg (obviously) and when I have cooked them found most to be tender and delicious and certainly better than a boned shoulder of lamb.

What I do find though is that as it is partly boned, though a little easier to carve, the meat does shrink a lot more whilst cooking and some of the meat can be a little tougher as a result.

I usually use rosemary and garlic, classic flavours, to enhance the roast. In the photograph you can see I roasted the joint on a bed of carrots and rosemary. The carrots raise the meat from the bed of the roasting pan and work like a rack. The carrots then make a great base for gravy.

I am interested in using other herbs and spices for the future. Morrocan spices are an obvious choice, but wonder if anyone out there has some winning and tasty ideas.

Boned Rolled Shoulder of Lamb

Sometimes despite all your best efforts, you fail to impress.

Though I know that shoulder is not the best cut of lamb, I hoped that a little slow cooking would make it tender.

However that didn’t work out as I hoped, though elements of the joint were tender, other bits were quite chewy or had a lot of gristle.

Another problem I had was that I bought this ready boned and rolled and as a result the “heart” of the joint was solid fat! Not particularly pleasant.

Overall I was disappointed, the last shoulder joint I had cooked was really nice, this wasn’t.

Roasting Lamb

Lamb neck fillet can be tricky to cook, the last time I pan fried it, it was slightly underdone and slightly tough. Most of the time I prefer to roast it. I do add vegetables to the roasting tray to add flavour and keep the lamb moist.

Roast Lamb Shoulder

The last time I cooked a lamb shoulder joint it was a little chewy and lacked flavour. So deciding to try again with a small joint I cooked it and was pleased with the result. Tender and full of flavour. I cooked it until it was just pink in the middle and I let it rest for about ten minutes.

Just shows really that sometimes it is down to the meat itself and not always the cooking process.


I do like eating lamb. Though I do understand why some people don’t like it. Lamb can be quite gamey in flavour, as in well flavoured, and if you prefer a bland meat such as pork or chicken, a piece of well flavoured lamb may not be to your taste. Some people don’t like the fatty nature of lamb. This is quite a different taste and experience to say a fatty piece of pork.

Though I do like eating lamb, one issue I do have is when cooking it as it seems to create a lot of smoke…

Pan Fried Lamb

I was in a hurry the other day, and while the rest of the family was having salmon, I fancied lamb. So I pan fried a neck fillet of lamb and…

Well it wasn’t bad. A little underdone for my liking, however what really ruined it for me (and you don’t see this in the photograph) was the sauce I made to go with it!

I think I should have added some greek spices and used a yoghurt dressing.

Next time…

Roasting Lamb

I kind of really wanted to roast a whole leg, however I didn’t have the people to eat it coming round… so in the end I went for a small boneless leg joint.

I placed the joint on some garlic and rosemary, before seasoning the lamb with olive oil and ground black pepper. No salt as I don’t really use salt in cooking any more.

Lamb Chops

Have not had them for a while, but today decided to cook some lamb chops.

I roasted then in the oven with some rosemary and a splash of olive oil.

Very nice they were too.

One of the problems I have with lamb is how much they spit in the oven, more so than other meats I cook in a similar manner like pork, beef or chicken.

Means I have to clean the oven more.

Lamb Chops

Despite having a bone I have been enjoying eating lamb chops recently. Over the last few months I have usually been eating lamb steaks, but moved over to chops and am enjoying the difference.

Main issue I had with the steaks was they seemed to dry out and become tough and tasteless. The chops on the other hand remained moist and tender.

Of course the problem with lamb chops, makes it difficult to make a sandwich with them!