Why Your Lamb Is Dry (And How to Fix It)

The Juicy Secrets to Perfect Winter Lamb Dishes

Winter in New Zealand means one thing: lamb season! Whether you're a seasoned pro in the kitchen or just love the smell of a roast in the oven, mastering the art of cooking lamb is essential. But let’s face it—there’s nothing worse than biting into a piece of lamb that’s dry, tough, and disappointing.

Tender Cuts Deserve Tender Love:

First, let’s talk about the cuts of lamb best suited for quick, sizzling hot methods like pan-frying or roasting. We’re talking about tender cuts like lamb chops, rack of lamb, lamb cutlets, lamb noisettes, and loin of lamb. These cuts are already tender, so they don’t need long cooking times—just the right amount of heat to sear the outside while keeping the inside perfectly pink.

The Secret Weapon:

Here’s where an instant-read thermometer becomes your best friend. If you’re serious about cooking lamb (or any meat), investing in a good thermometer is a game-changer. I also sell an entry-level instant-read thermometer for $38, which is currently on sale at 50% off. For those who want the best of the best, I recommend the Meater thermometer—use the code "FathersDay" for 10% off.

Perfecting the Leg of Lamb:

When it comes to a classic leg of lamb, the key is starting with a hot oven, ideally preheated to 220°C (430°F), to sear the outside and lock in those juices. After 15–20 minutes, reduce the oven temperature to around 160°C (320°F) and continue roasting until the lamb reaches your desired internal temperature: pink (48–54°C), medium-rare (55–59°C), medium (60–66°C), or well done (67–74°C). Budget on 20–25 minutes per 500 grams of meat.

Let the lamb rest for 15-20 minutes before slicing and serving—this allows the juices to redistribute, ensuring every bite is as juicy and tender as possible.

Don’t Forget the Gravy:

And let’s not forget about those delectable juices left in the pan—they’re pure gold! Use them to make the best gravy or jus. Deglaze the pan with red wine, add a spoonful of Gault’s Lamb Stock Concentrate with a bit of water, and stir in some Manuka Honey mustard for a touch of sweetness and depth. Thicken with a cornflour slurry, and you’ve got yourself a gravy that will take your lamb dish to the next level.

Winter Lamb Dishes to Warm Your Cockles:

Now that you’ve mastered the basics, it’s time to get creative. How about a Moroccan-spiced lamb chop with a side of roasted winter veggies? Or a garlic and rosemary-crusted rack of lamb served with creamy mashed potatoes? And for the adventurous, why not try your hand at lamb liver sautéed with onions and a splash of red wine?

Offal: The Marmite of Meat:

I know offal isn’t everyone’s cup of tea—it’s a bit like Marmite, you either love it or you don’t. But for those brave enough to venture into the world of lamb kidneys and liver, the same rules apply: cook it hot and fast. Keep it pink for the best texture and flavour, and you might just find a new favourite dish.

Simon Says:

Cooking lamb doesn’t have to be daunting. With the right cuts, a bit of know-how, and a hot, direct heat source, you’ll be serving up juicy, tender lamb dishes that will have everyone coming back for seconds. And remember, a good gravy is the ultimate finishing touch—so don’t skimp on those pan juices, and definitely give Gault’s Lamb Stock Concentrate a try. And if you’re serious about getting it just right, consider investing in a Meater thermometer—your lamb will thank you.

Happy cooking! Don’t forget to, check out my upcoming cooking classes:

• Knife Sharpening Classes with Willie (SOLD OUT)
• Best of All Worlds - Wednesday, 28th August at 6PM
• Steak Classes (SOLD OUT)
• Simon’s Signature BBQ Dinner Extravaganza (Limited spots available)

And don’t miss out on our Kids School Holiday Classes in October, featuring pizza and pasta-making sessions!