Shoulder of lamb and leg of lamb sold on the bone are the most popular cuts for roasting, best end of neck can be roasted as in classic dishes such as crown roast or guard of honor, and the loin can also be roasted.
To roast a leg or loin 25 minutes per pound/450 g at 350°F (180°C) gas mark 4, plus 25 minutes. To test if cooked insert a knife or skewer into the thickest part of the meat; if the juices that run out our clear, the meat is cooked; if slightly pink continue cooking.
Pot Roasting and Braising
Lamb is on the whole a tender meat. Quite fatty slow-cooking is not required. The best cut for this method is rolled boned breast of lamb. Trim most of the fat off.
Stewing and Boiling
Middle, scrag and breast lamb are best for stews and casseroles with as much fat trimmed off as possible.
Grilling or Frying
Lamb cutlets, loin chops and chump chops are superb for frying or grilling. Cook each side for 3 – 4 minutes to seal then another 3 – 4 minutes for medium. For well done chops, continue cooking for another 2 – 3 minutes.