Elevate Your Easter Feasts by Perfecting Lamb Cooking
Updated: 26 March, 2024
Lamb is a traditional meat synonymous with Easter menus, and the thought of cooking it can be quite daunting if you're not used to it. Whether you're a seasoned cook or a total novice, whichever cut of lamb you choose to use, we'll break it down and talk you through our top tips to perfect for your spring lunch!
 
First and foremost, no matter which cut of lamb you choose, make sure to remove it from the fridge at least 45 minutes before cooking, to allow it to reach room temperature for an even cook.
 
Slow Cooked Shank

 

 

 
Lamb shanks originate from a well-exercised area of the lamb, but that doesn't compromise on the flavour they offer. As they are a tougher cut, slow cooking is essential to break down the collagen and marrow within the shank, for an incredible meat that effortlessly falls off the bone.
 
  • Season well - lamb takes well to warm, bold flavours, so begin building those before you sear the shanks
  • Sear the shanks - don't skip this step! You want to achieve that crisp, caramelised exterior before the slow cooking process begins, and lock in all the seasoning you've just applied
  • Braise in flavour - slow cooking lamb shanks in a flavoursome braising sauce is the secret to extremely tender lamb that falls off the bone
 
We recommend:
  • 2 tablespoons of vegetable oil
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 sprig of rosemary
  • 2 crushed garlic cloves
  • 250ml of red wine (or substitute for tomato passata / 800g crushed tomatoes)
  • 750ml of lamb or chicken stock
 
Shanks are a forgiving cut of lamb that can withstand long cooking times, so it's okay to overcook them. If the shanks are tough and chewy, they are not done! The meat should be falling off the bone once you touch them with a fork, so aim to keep them in the oven for around 2.5 hours.
 
 
Lamb Leg Centrepiece

 

 

 
A slow roasted leg of lamb, presented in the centre of the dinner table with all the complementary trimmings, is a popular choice for many Easter menus. Yet, mastering this culinary centrepiece can often seem daunting, and we're going to guide you through it with confidence.
 
  • Season your lamb, but don't marinade! Marinades can make lamb tougher, and as it is a naturally tender cut, stick to simple seasonings like fresh herbs, garlic, mustard, salt and pepper.
  • Cook your leg of lamb in a hot oven, pre-heated to 200°C. For a gorgeous pink centre, cook it for around 1 hour 15 minutes, or 1 hour 30 minutes, if you prefer it well done.
  • Let the meat rest for around 20 minutes after cooking - the meat juices soak back into the leg, rather than running all over the chopping board.
  • Lamb should always be sliced against the grain, for the most tender slices.
 
 
Succulent Shoulder

 

 

 
When it comes to lamb, the shoulder is a hidden gem, often overshadowed by its counterpart, the leg. Yet, what it lacks in recognition, it more than makes up for in flavour and succulence.
 
This tender, melt-in-the-mouth crowd pleaser is perfect for leisurely cooking - an ideal choice for Easter family gatherings.
 
Try to find a bone-in shoulder, as that adds to the flavour even more.
 
  • On a chopping board, score the skin all over with a sharp knife
  • Cut two onions into quarters, and place them on the bottom of a large roasting tray, then pour over one glass of red wine
  • Sit the lamb shoulder on top and cover the roasting tray in foil
  • Roast in a pre-heated, 150°C degree oven for 4-5 hours. Each hour, check on the lamb and give it a baste
  • Remove the foil for the final 30 minutes, to achieve a crisp crust on the lamb
  • Rest for around 30 minutes, then slice, or pull the lamb using two forks
 
Click here to shop our top picks for your Easter menus.
 
 
These recipes have been prepared by our JJ foodies. We are not qualified caterers but we love cooking. Please use as a guide and enjoy the food.