Basic Roast

• Although the butcher will cut the lamb roast for easy preparation, inspect the roast to ensure that most of the outer papery fat, called the fell, has been removed from the meat. Lamb has a distinctive flavor which is made more intense by this covering of fat. A traditional dry-heat roasting method works well with lamb roast. The meat is made more flavorful when placed on a roasting rack with the fat-side up, allowing the juices to baste the meat as it cooks. Place the lamb and roasting rack in an oven preheated to 325 degrees Fahrenheit. For safe consumption, the USDA recommends that a lamb roast is cooked to a safe internal temperature of at least 145 F, which will make it medium-rare and will take 30-35 minutes per pound. A well-done roast will require 45-50 minutes per pound until it reaches an internal temperature of 170 F. A meat thermometer guarantees that the roast is cooked appropriately and is safe to eat.

A Braised Roast

• Lamb roast is also savory when cooked in a braising liquid, herbs and spices, creating a distinctive twist on the traditional pot roast. A Dutch oven is the best cooking vessel for this method. The lamb roast should be coated in salt and pepper and then browned on each side in hot oil, which will seal in the juices as the meat later slow roasts in the moist heat. The braising liquid is chosen based on personal preference -- water, red or white wine or a hearty beef stock are popular choices. Your choice of spices and vegetables, such as thyme, rosemary, garlic, plum tomatoes or root vegetables, can be added to the pot and enhance the natural flavors of the roast.

Natural Pairings

• Lamb roast is a versatile weekend supper that can also take you through the week. Young lamb offers a mild, sweet taste, and traditionalists enjoy pairing it with mint or mint sauces. Leftover roast can become an easy, traditional shepherd’s pie. Mix finely chopped lamb roast with beef broth or gravy and root vegetables, and top with a mashed-potato crust before baking. Chopped lamb roast also becomes the foundation of a mid-week stew or hash, stretching your dollar and your free time.

Lamb or Mutton Roast?

• A lamb is a sheep that is aged up to 18 months. After 18 months, the meat is called mutton. Roast mutton using the same methods you would with lamb. However, as the meat comes from an older animal, it needs to be cooked 5 to 10 minutes longer per pound. Given the age, the meat will also hold a tougher texture and stronger flavor, making it a better choice for braising, which slow-cooks the meat in liquid until it's fall-apart tender.