Lamb Cuts
Lamb Cooking Methods
(Above documents courtesy of Meat and Livestock Australia)
Remember to grab your “Practical Guide to Cooking Australian Beef and Lamb” from our farmer’s market stall. It has all the tips and techniques’ to cooking our various cuts of lamb.
Perfect Lamb Roasts, simply: 
1. Pre-heat oven (see table below)
2. Place the lamb in a baking dish and baste if required
3. Cook for time suggested below, based on how you like your lamb
Suggested cooking times per 500g of lamb
(for accuracy in cooking times, use a meat thermometer)
Cut |
Temp |
For rare |
For medium |
For well done |
|
Leg and shoulder cuts |
180°C |
20-25 mins |
25-30 mins |
30-35 mins |
|
Mini roasts and backstraps |
220°C |
15-20 mins |
20-25 mins |
25-30 mins |
|
Rack of Lamb |
200°C |
20-25 mins |
30-35 mins |
40-45 mins |
|
|
TIP: After cooking, cover the lamb with foil and let it rest for 10-20 mins in a warm place before carving.
For Great Recipes and More Cooking Tips go to Meat and Livestock Australia’s website:
Link: www.themainmeal.com.au
Heaps of fast meals at your finger tips and recipes even the kids can make.
