Here’s the thing about lamb: it’s amazing. Almost every cut of lamb is naturally tender, and you don’t need to add much seasoning to make it full-flavored. It’s fancy enough to serve for a dinner party or holiday meal, but it’s also simple and easy enough to cook for a weeknight dinner. As a bonus, it’s also a healthy, lean source of protein that’s chock-full of vitamin B12, vitamin B6 and niacin, as well as zinc, selenium and iron to boost immune support.
Outside of America, this tender meat is wildly popular, but somehow it’s missing from our dinner tables. So, what’s the problem? Some people find the gamey flavor of lamb to be distasteful. The good news is you can absolutely control the flavor of lamb by choosing the right cuts and cooking it properly. Follow along with our in-depth lamb cooking guide that will help you get there.
What Does Lamb Taste Like?
Most lamb is grass-finished, which gives lamb its unique flavor. Some people describe the flavor as “gamey,” but we prefer using words like grassy, well-balanced, robust or pastoral. The flavor comes from branched-chain fatty acids (BCFAs) in the lamb’s fat. Some breeds naturally contain more BCFAs than others, but the concentration of these compounds is largely influenced by diet. Lamb from New Zealand and Australia graze on grass their entire lives and contain more BCFAs in their fat. American lamb is often grain-finished, which reduces the concentration of BCFAs, giving the lamb a richer, sweeter flavor.
What Are the Best Cuts of Lamb?
Some cuts of lamb have more gamey flavor than others because of their overall fat content. If that flavor isn’t to your liking, avoid cuts from the shoulder, shank and leg. This includes shoulder chops, bone-in or boneless leg of lamb, and stew meat. Instead, look to leaner cuts like rib chops, loin chops and rack of lamb, which have less fat and taste sweeter.
That said, leg of lamb is one of my favorite cuts. Although it has a more intense pastoral flavor as compared to the rack, it’s significantly less expensive and super easy to cook. If you find the flavor offensive, try buying a butterflied leg of lamb. You can trim off and remove the fat from the inside of the leg, reducing the funky flavor. Try this top-rated roast leg of lamb recipe.
Taste Recipes
Where to Buy Lamb
Most grocery stores sell lamb chops, lamb steaks, stew meat and ground lamb (perfect for lamb burgers). Some stores even sell rack of lamb, which is my go-to choice for a super-fancy meal. Leg of lamb is equally impressive, and it’s great for feeding a crowd. It might be more difficult to find where to buy leg of lamb, especially a bone-in leg. Many butcher shops carry them, and you can almost always special order one if you ask.
How to Buy a Leg of Lamb
Leg of lamb comes in three different packages: bone-in, boneless and butterflied. Bone-in leg of lamb might contain the shank (French style or frenched rack of lamb) or the shank bone may be removed (American style). Either way, keep in mind that while bone-in leg of lamb is usually less expensive than boneless, you’re also paying for the weight of the bone.
The bone has been removed for boneless leg of lamb cuts, creating an uneven piece of meat. That means it needs to be rolled and tied for even cooking. Most boneless leg of lamb comes in netting, which means it’s already rolled up and tied. It’s convenient, but you would have to cut the netting open to season the inside of the roast. Butterflied leg of lamb, on the other hand, is also boneless but it’s not tied. This makes seasoning easier, but you have to know how to roll and truss the roast before cooking it. (Don’t worry: It’s just as easy as tying a pot roast).
How Much Is a Leg of Lamb?
Prices on lamb vary greatly between the different cuts and where the lamb was raised. An American-raised, boneless leg of lamb might cost $10 to $13 per pound, whereas a rack of lamb can run from $16 to $20 per pound. The prices of New Zealand and Australia lamb are almost always less expensive. Even though they have to be shipped internationally, these countries raise significantly more lamb than we do in America, driving down the cost.
How Much Lamb Should I Serve Per Person?
A leg of lamb is a great way to feed a crowd. It’s best to estimate about 8 ounces of uncooked boneless lamb per person, or 12 ounces of uncooked bone-in lamb per person. When it comes to rack of lamb, most racks contain seven or eight ribs. You can estimate each person will consume two ribs for American lamb, or three to four ribs for Australian lamb because it’s smaller.
How to Season Leg of Lamb
Because leg of lamb is naturally tender, it doesn’t need to be marinated. In fact, acidic marinades can break down the fibers of the lamb and cause it to become tough. Instead, we’ve found it best to season lamb simply with salt and pepper, along with other aromatic ingredients like chopped garlic, rosemary and oregano. Let it rest for 30 minutes to three hours before cooking.
Want even more flavor? Add a fruity and flavorful glaze to your leg of lamb, like the one we use in this Plum-Glazed Lamb recipe, for a special touch.
Taste Recipes
Leg of Lamb Cooking Time
As a general rule of thumb, leg of lamb takes 20 to 30 minutes per pound in a 350° oven, depending on the desired level of doneness. A bone-in leg usually cooks more quickly than a boneless leg, but you can count on anywhere from 1-1/2 to 2-1/2 hours for the leg of lamb to reach medium-rare. That said, we definitely recommend using an instant-read thermometer to know for sure when the lamb is finished cooking.
Leg of Lamb Temperature
Lamb is best served medium-rare. Rare is a little too tough for our liking, and well-done is dry and chewy. In general, lamb temperatures are the same as beef temperatures. You’ll also want to rest lamb for at least 15 minutes before slicing to let the juices redistribute within the meat.
- Rare (cold, red center): 120 to 125°.
- Medium-rare (warm, red center): 130 to 135°.
- Medium (warm, pink center): 140 to 145°.
- Medium-well (hot, slightly pink center): 150 to 155°.
- Well-done (brown all the way through): 160 to 165°.
Looking for the best way to tell if meat is finished cooking? Invest in an instant-read thermometer ($100) for the most accurate results.
How to Carve a Leg of Lamb
Boneless leg of lamb is so much easier to carve because you don’t have to worry about hitting a bone.
To carve boneless lamb:
- After the lamb rests, simply remove the netting and place the lamb on a cutting board.
- Cut the lamb against the grain with a sharp knife to create even slices.
To carve bone-in lamb:
- Position the lamb on the cutting board with the bone facing towards you.
- Starting on the outside edge, cut a few slices from the lamb until the leg sits flat when it rests on the cut side.
- Then, turn the lamb so the bone is perpendicular to your knife. Starting at one end, cut the leg against the grain, making 1/4- to 1/2-inch slices perpendicular to the bone until you’ve sliced through the entire leg. Cut all the way down to the bone, but keep in mind that most of the slices will still be attached to the bone at this point.
- When you reach the end, turn your knife parallel to the bone and make a long slice along the top of the bone to free the perpendicular slices.
- Turn the leg over and do the exact same thing to the other side.
If there is any meat left on the bone, you can remove it for leftover sandwiches. It won’t be as pretty as the slices, but it’s still delicious!
Put your newfound knowledge to the test with our top lamb recipes.
Pear and Pomegranate Lamb TaginePomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
Lehmejun (Armenian Pizza)This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
Lamb StewTender chunks of lamb come together with carrots and potatoes in this rich, hearty lamb stew recipe. Serve it as a one-pot meal with crusty bread, or double down on comfort by ladling the stew over polenta or mashed potatoes.
Shredded Lamb SlidersI made about 1,500 of these easy, tasty sliders for the Great American Beer Fest. Everyone—right down to the last customer—thought the bites were delish. —Craig Kuczek, Aurora, Colorado
Irish Stew PieThe only thing more comforting than a hearty bowl of Irish stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia
Lamb Pitas with Yogurt SauceThe spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. —Angela Leinenbach, Mechanicsville, Virginia
Rack of LambLearn how to make a perfect rack of lamb with this comprehensive guide and step-by-step instructions.
Santorini Lamb SlidersI love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. —Cristina Certano, Colorado Springs, Colorado
Nikki's Perfect PastitsioMy mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
New Zealand Rosemary Lamb ShanksWhen I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
Rosemary Roasted LambWho knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. —Matthew Lawrence, Vashon, Washington
Lamb and White Bean ChiliI created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. —Arlene Erlbach, Morton Grove, Illinois
Curried Lamb and PotatoesLoads of rich flavors and spices make this a warming, inviting meal. It’s a great way to impress at a family get-together. —Subrina Goosch, North Carolina
Honey-Mint Lamb SkewersMy hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. —Trisha Kruse, Eagle, Idaho
Roast Rack of Lamb with Herb SauceThe sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. —Mya Zeronis, Pittsburgh, Pennsylvania
New England Lamb BakeThis dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
Favorite Meat Loaf GyrosThis is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. —Sharon Rawlings, Tampa, Florida
Slammin’ LambThis meat is easy, flavorful and best when marinated overnight. You can even mix it up and freeze it until you want to throw it in the cooker! Make sure you have lots of pita bread on hand to soak up the juices. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Squash and Lentil Lamb StewMy family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it still seems just as exotic and delicious. —Nancy Heishman, Las Vegas, Nevada
California Roast LambThis recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California
Mini Lamb BurgersMy husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. —Evelyn Rothwell, Los Angeles, California
Lamb MeatballsThese lamb meatballs are full of herbs, spices and seasonings like paprika, coriander, cumin and parsley to complement the flavor of the ground lamb. Serve with pita bread or a quinoa tabbouleh salad. —Julie Andrews, Rockford, Michigan
Moroccan FlatbreadsMy family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. —Arlene Erlbach, Morton Grove, Illinois
SpiedisThis is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
Herb-Crusted Rack of LambFor those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. —Carolyn Schmeling, Brookfield, Wisconsin
Rosemary Lamb ChopsMy father loves lamb, so I make this rosemary lamb chop recipe whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida
Mediterranean NachosMake a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef, feta cheese and a creamy cucumber sauce. —Zaza Fullman-Kasl, Ventura, California