Recommended Lamb Cooking Times

Recommended Lamb Cooking Times

With so many different cuts of New Zealand Spring Lamb available, the culinary possibilities are endless! If you’re hosting a dinner party at your place, a classic roast or grilled Leg of Lamb is sure to impress your guests. Looking for something simple and ready in minutes? Pan-fried or grilled Lamb Loin goes from prep to plate in no time. Lamb Shanks become the ultimate comfort food after being slowly braised, rewarding your patience with fall-off-the-bone, tender meat. From Shank to Shoulder, New Zealand Spring Lamb lets your culinary creativity roam in the kitchen. For our recommended cooking times and methods, please check out our recommendations for cooking the best lamb you’ve ever had:

Exploring the Varied Cuts of New Zealand Spring Lamb

Leg of Lamb

The leg of lamb meat is a versatile and impressive cut that can be prepared in various ways:

When roasting a leg of lamb try:

1. Preparation: Preheat your oven to 350°F (175°C). Season the leg of lamb with salt, pepper, garlic, and rosemary.
2. Cooking: Place the lamb in a roasting pan and roast for about 20 minutes per pound for medium-rare, or until the internal temperature reaches 145°F (63°C), check using a meat thermometer.
3. Resting: Let the roasted leg lamb rest for 15 minutes before carving to allow the juices to redistribute.

Or if you prefer your lamb grilled:

1. Marinade: Marinate the lamb leg overnight with olive oil, lemon juice, garlic, and herbs.
2. Grilling: Preheat the grill to medium-high heat. Grill the lamb, turning occasionally, for about 15-20 minutes per pound, or until the desired doneness is achieved.
3. Serving: Slice thinly and serve with a side of grilled vegetables or a fresh salad.

Lamb Loin

Lamb loin is a tender and quick-cooking cut that is perfect for weeknight dinners or special occasions with friends:

We highly recommend pan-frying your lamb loin:

1. Preparation: Season the lamb loin with salt, pepper, and a touch of olive oil.
2. Cooking: Heat a skillet over medium-high heat. Sear the lamb loin for 4-5 minutes on each side for medium-rare.
3. Resting: Let it rest for a few minutes before slicing and serving.

Or try grilling them on the barbecue:

1. Preparation: Preheat the grill to high heat. Season the lamb with your favorite spices.
2. Cooking: Grill the lamb loin for about 3-4 minutes per side.
3. Serving: Serve with a side of grilled asparagus or a light couscous salad.

Lamb Shanks

As for Lamb shanks, these are best cooked slowly to break down the connective tissue, resulting in incredibly tender meat:

Braising results in delicious flavors:

1. Preparation: Season the shanks with salt and pepper. Sear them in a heavy-bottomed pot until browned.
2. Cooking: Add onions, carrots, garlic, and herbs to the pot. Pour in beef broth and red wine until the shanks are mostly covered. Bring to a simmer.
3. Braising: Cover and transfer to a preheated oven at 325°F (163°C). Cook for 2.5-3 hours, or until the meat is tender and falling off the bone.
4. Serving: Serve over mashed potatoes or polenta, with the braising liquid as a rich sauce.

Additional Cooking Methods and Recipes

Lamb Shoulder

Lamb shoulder is a flavorful cut that benefits from slow cooking methods:

Slow Cooking:

1. Preparation: Rub the shoulder with a mixture of garlic, rosemary, salt, and pepper.
2. Cooking: Place the shoulder in a slow cooker with onions, carrots, and a splash of chicken broth or white wine. Cook on low for 6-8 hours.
3. Serving: Shred the slow cooked lamb meat and serve with the cooking juices over rice or in a hearty stew.

Oven Roasting:

1. Preparation: Preheat the oven to 325°F (163°C). Season the shoulder with spices and olive oil.
2. Cooking: Roast in a covered pan for about 3-4 hours, until the meat is tender.
3. Serving: Carve the roasted leg and serve with roasted vegetables.

Lamb Chops

Lamb chops are another quick-cooking option that can be pan-fried, grilled, or broiled:

Pan-Frying:

1. Preparation: Season the chops with salt, pepper, and herbs.
2. Cooking: Heat a skillet over high heat. Sear the chops for about 3-4 minutes on each side for medium-rare.
3. Serving: Serve the cooked meat with a mint sauce or a simple salad.

Grilling:

1. Preparation: Preheat the grill to high heat. Marinate the chops in olive oil, garlic, and rosemary.
2. Cooking: Grill for 3-4 minutes per side.
3. Serving: Pair with grilled vegetables or a side of quinoa.

Broiling:

1. Preparation: Preheat the broiler. Season the chops with salt, pepper, and a drizzle of olive oil.
2. Cooking: Broil for 4-5 minutes on each side.
3. Serving: Serve with a fresh herb salad or roasted potatoes.

Creative Recipes with New Zealand Spring Lamb

Lamb and Vegetable Kebabs

These kebabs are perfect for a summer barbecue:

1. Preparation: Cut lamb loin or leg into 1-inch cubes. Marinate with olive oil, garlic, lemon juice, and herbs.
2. Skewering: Thread the lamb cubes onto skewers, alternating with pieces of bell pepper, onion, and zucchini.
3. Grilling: Preheat the grill to medium-high. Grill the kebabs for about 10-12 minutes, turning occasionally.
4. Serving: Serve with a side of tzatziki sauce and pita bread.

Moroccan Lamb Tagine

A flavorful and aromatic dish that showcases the versatility of lamb shoulder:

1. Preparation: Season lamb shoulder pieces with salt, pepper, cumin, coriander, and cinnamon.
2. Cooking: In a tagine or heavy-bottomed pot, brown the lamb with onions and garlic. Add tomatoes, dried apricots, and chickpeas.
3. Simmering: Add chicken broth and bring to a simmer. Cover and cook on low heat for about 2 hours.
4. Serving: Serve over couscous with fresh cilantro and a sprinkle of toasted almonds.

Lamb Meatballs

These can be served as an appetizer or main course:

1. Preparation: Mix ground lamb with breadcrumbs, egg, garlic, parsley, cumin, and coriander.
2. Cooking: Form into small balls and brown in a skillet with olive oil.
3. Baking: Transfer to a baking dish and bake at 375°F (190°C) for 20 minutes.
4. Serving: Serve with a tomato sauce and a side of pasta or crusty bread.

What is the Best Internal Temperature for Lamb?

The best internal temperature for lamb depends on the desired level of doneness:

• Rare: 125°F (51°C)
• Medium-Rare: 130°F (54°C)
• Medium: 135°F (57°C)
• Medium-Well: 145°F (63°C)
• Well-Done: 150°F (66°C) and above

For the juiciest and most flavorful results, many chefs recommend cooking lamb to medium-rare or medium.