Cooking Instructions

Cooking guide

Sear, roast and rest times for our five 150 Year Milestone lamb cuts, with the internal temperature to pull each one from the oven.

Rolled Lamb Saddle

Oven 180°C
Roasting time 35–45 min
Internal temp 54°C
  1. Sear

    Heat 1 tbsp of oil in an oven-safe pan or skillet over high heat. Sear all sides until evenly browned, about 5 minutes total.

  2. Roast

    Transfer the pan to a preheated oven at 180°C. Roast for 35–45 minutes, until internal temperature reaches 54°C for medium-rare.

  3. Rest

    Rest on a board for 15 minutes before snipping the strings and carving into thick slices.

Frenched Lamb Racks

Oven 200°C
Roasting time 12–15 min
Internal temp 54°C
  1. Sear

    Sear fat cap side down in a hot, dry skillet over medium-high heat for 3–4 minutes, until golden.

  2. Roast

    Flip the rack meat-side up and transfer the pan to a preheated oven at 200°C. Roast for 12–15 minutes (internal target 54°C for medium-rare).

  3. Rest

    Rest uncovered for 8–10 minutes before carving between the bones.

Lamb Crown Roast

Oven 190°C
Roasting time 35–45 min
Internal temp 54–58°C
  1. Roast

    Place the crown on a baking tray lined with parchment. Roast in a preheated oven at 190°C for 35–45 minutes, until internal temperature reaches 54°C for medium-rare or 58°C for medium. Wrap foil around the bone tips to stop them darkening.

  2. Rest

    Rest for 15 minutes before removing any foil and slicing between the ribs.

Lamb Leg Paupiette
with Olive, Guindilla & Confit Garlic

Oven 175°C
Roasting time 40–50 min
Internal temp 56–58°C
  1. Sear

    Heat a roasting tray with 1 tbsp of oil over high heat. Brown all sides thoroughly for 5 minutes.

  2. Roast

    Bake in a preheated oven at 175°C for 40–50 minutes, until internal temperature reads 56–58°C for medium.

  3. Rest

    Rest for 15 minutes to let the filling settle before snipping the strings and slicing into rounds.

Rolled Lamb Shoulder

Oven 150°C → 200°C
Total time ~4 hrs
Result Fall-apart tender
  1. Slow roast

    Place in a roasting dish, add 1 cup of water or stock to the bottom, and cover tightly with foil. Bake in a preheated oven at 150°C for 3.5 hours.

  2. Crisp

    Remove the foil, turn the oven up to 200°C, and roast for a further 20–30 minutes, until the exterior is browned and crisp.

  3. Rest

    Rest covered loosely with foil for 20 minutes before carving into thick slices.

A note on temperatures: use a meat thermometer inserted into the thickest part of the cut, away from bone, for an accurate reading. Internal temperature will rise by a couple of degrees while resting, so it's fine to pull the roast slightly before your target.