Cooking Tips: Flawless Ways to Cook Juicy & Smokey Lamb

You don’t need to spend endless hours in your kitchen to whip up a juicy and smokey lamb. Read this no-fail guide and ace your lamb cooking skills.

Cooking Tips, Flawless Ways to Cook Juicy & Smokey Lamb, Juicy Smokey Lamb, Cooking, Food
Cooking Tips: Flawless Ways to Cook Juicy N Smokey Lamb


Before setting out on your cooking journey, please take some time out for these things: 
  • Before you roast your lamb, preheat your oven or barbecue to the desired temperature
  • Your roast lamb cooking time would vary with the cut size
  • Fish out your meat thermometer to set your internal temperature
  • Do not wait for your meat to reach the desired temperature; remove it well before that point arrives. 

For the eye of loin, backstrap, lamb round, topside roasts, etc., your oven temperature should be 220-degree centigrade. For rare, medium, and well-done cooking modes, your time range should vary 15-20 mins, 20-25 mins, and 25-30 mins, respectively.

For the rack of lamb, four-rib, and crown roast, the oven temperature should be 220 degrees centigrade. 
  • Rare- 20-25 mins
  • Medium- 25-30 mins
  • Well Done- 30- 35 mins 

If you are roasting loin, leg or shoulder of lamb, set your oven temperature to 180 degrees. Your cooking mode temperatures will be: 
  • Rare- 20-25 mins
  • Medium- 25-30 mins
  • Well Done- 30-35 mins 

Barbecued lambs have different barbecue times. They are 200 degrees for loin, 200 degrees for the rack of lamb, and 180 degrees for leg and shoulder. For the most perfect smokey and juicy lamb that you can ever imagine, your rare cooking settings should be: 
  • Lamb Round- 20 minutes per 500 grams
  • Rack of Lamb-20-25 minutes (doesn’t matter what the weight is)
  • Leg or shoulder- 25 mins 

For medium and well-done cooking modes, please click here.

If you want to savor a slow-cooked lamb, let the meat simmer between 160 and 180-degree centigrade.

These lamb pieces taste great after slow cooking: 
  • Boned and rolled shoulder or leg
  • Diced lamb forequarter
  • Forequarter chops and shanks
  • Neck chops
  • Frenched shanks
  • Leg and shoulder (bone-in) 

If you want to enjoy your grilled lamb, add a flavor with a rub or tasty marinade. Bring it to the room temperature, & then roast your lamb over medium heat. Since the cooking time depends on the cut, use a meat thermometer to judge the internal temperature. You can also try the finger method to get the right temperature of your lamb.

Buying lamb is an art. Before getting your meat, here are some essential facts: 
  1. For the best and juiciest lamb recipes, stick to the prescribed cut. If you are unsure, speak to your butcher or check meat recipes on Google.
  2. How do you know your lamb is freshly cut? It has a cherry red color.
  3. Buy quality meat. Look out for the Meat Standards Australia mark on your package. Good quality lamb is tender and juicy.
  4. Go in for some less popular cuts like the Thrifty cut. Easy on the pocket, this cut is full-flavored and is excellent for a slow-cooking delicacy. Another economical cut is the Lamb mince cut.
  5. Look out for the packaging. Your lamb should be air-tight, undamaged, and well-chilled so that juices don’t escape.
  6. If you reside more than 5 KMS away from the meat shop, bring along an insulated cooler to keep your lamb fresh and unspoiled. Cars can become very hot during summers and keeping lamb inside them isn’t a great thing to do.
  7. Your fridge temperature should be 4-5 degrees while storing your meat. Keep your lamp piece in a plate and cover it with a foil so as to stop juices from escaping.
  8. Keep your lamb in the lowest shelf inside the fridge away from any other cooked food.
  9. Consume your lamb well before the expiry date.

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