Preparing a whole roasted lamb is easy and can be an impressive addition to your party. Here are some tips for your next lamb roast.
Lambs are typically classed as 40-60lb carcass weight. Generally, they have about a 50% yield of meat for the carcass weight with most of the meat from the leg and shoulder. Many people are surprised at how small the chops are. The meat is tender and not overly gamey. A good option if you are feeding a large group would be to roast additional boneless legs of lamb which will add to your overall meat yield. Boned legs will also allow for easy carving. The legs cook great on the roaster’s grill racks or in rotisserie baskets and can be cooked in advance.
Begin by securing the lamb to your roasting pole same as you would a pig. personally, I like to remove the head of the lamb as it doesn’t add much to the presentation and can look quite horrific to some guests, but this step is completely up to you and your guest’s preference.
Please keep in mind this recipe is for marinating a full lamb, please reduce amounts for smaller applications.
- 1lb peeled garlic cloves
- 500ml lemon juice
- 2 cups fresh oregano
- 1 cup fresh rosemary
- 2 cups fresh parsley
- ½ cup kosher salt
- ¼ cup black pepper
- 500ml olive oil
In a blender combine all ingredients and puree until smooth. Rub lamb with marinade and save remainder for basting. Best to marinate the day before for maximum flavors
Roast the lamb on medium high heat (400°c) for approx. 2 hours or until desired temperature is reached. Allow the lamb to rest for 20min to retain the meats juices.
Carving and Serving
Carving can be more advanced on a lamb. A good sharp knife is required to make nice thin slices and ensures you remove as much meat as possible from the bone. Serve carved meat with warm pita bread or roasted potatoes, tzatziki and mint sauce. This is a sure simple way to please all the lamb lovers at your next party!