lamb cooking times

General Information

Roasting times for Lamb

	Moderate oven 180⁰C / 350⁰F Gas mark 4	Hot oven 220⁰C / 425⁰F Gas mark 7
Meat on the bone	30-35 mins per 450g / 1lb depending on the thickness of the joint	20 mins per 450g / 1lb plus 20 mins
Meat boned and rolled	40-45 mins per 450g / 1lb depending on the thickness of the joint	25 mins per 450g / 1lb plus 25 mins

Quantities per person

For leg, loin, shoulder and best end of neck on the bone, allow 350g / 12oz raw per portion; when boned and rolled, allow about 175g / 6oz raw per portion.

For chops and cutlets, allow 1-2 of each per portion, but with double loin and chump chops, one is generally sufficient.

For noisettes, allow 1-2 per portion, depending on size.

For stewing lamb or breast of lamb, allow 225-350g / 8-12oz raw per portion.

Carving
Follow the basic rules for carving beef, and note also these hints too.
Lamb should not be carved too thinly; try to aim for 5mm / ¹/₄ inch. With loin or best end of neck, ask the butcher to chine the joint first. This means to partly chop through the backbone lengthwise, so the bone can be easily removed before carving to make it easier to carve between the rib bones. If removed before cooking, the meat would simply shrink from the bones, making it a very unattractive joint.

Loin or Best End of Neck
Stand the joint squarely on a plate and remove the backbone, and then carve between the ribs to divide the joints into cutlets. Either cut between each bone, or every other one for a 'mini joint' for each serving.

Shoulder
Before cooking you can loosen around the blade bone with a small knife, but do not remove it. When cooked, this bone can then be twisted and pulled out to make the carving easier. The shoulder is probably the most difficult joint to carve, and you have to get used to carving it both ways, as there is both left and right shoulders ! ( sic ).
Turn the joint so the skin side is uppermost and firmly hold the shank end with a carving fork. Carve a wedge shaped slice about 5mm / ¹/₄ inch thick from the centre, then continue to carve slices from either side of this cut.
Carve horizontal slices from the shank end, then small vertical slices from beside the bone. Turn the joint over, remove any fat, then carve in horizontal slices.

Leg
Hold the knuckle end firmly with a carving fork and carve a wedge-shaped slice from the centre of the meatiest side. Carve slices from each side of the cut, gradually turning the knife to get larger slices, and ending parallel to the bone. Turn the joint over, and carve in long horizontal slices.