Lamb Roasts — Leg, Shoulder & Rack

Leg of lamb is the Sunday-roast centrepiece, but the right roast depends on how much time you have and how you like it cooked.

Choosing a lamb roast

Bone-in leg carves traditionally and stays juicier; boneless (or butterflied) leg cooks faster and more evenly and is easy to carve — ask us to bone and roll, or butterfly it, at no charge. Rolled shoulder is the slow-roast pick: more fat and connective tissue, so it needs longer but rewards you with fall-apart meat. Frenched rack is the quick, elegant option for a small table.

Roasting times

For a bone-in leg at 180°C, work to roughly 20 minutes per 500g for medium (an internal 60–65°C), plus a 15–20 minute rest. A butterflied leg on a hot BBQ or in a 220°C oven can be done in 25–35 minutes total. Shoulder is different — 3 to 4 hours at 150–160°C, covered, until a fork twists easily. Always rest a roast somewhere warm for at least 15 minutes so the juices redistribute. Meat Standards Australia grades Australian lamb for eating quality; you can read how MSA grading works on the MLA site. All our lamb is Australian grass-fed.