Cooking Guide -- Lamb

Cooking Guide

The art of perfect cooking

Our master butchers share their techniques and tips to make the most of each cut.

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Complete Guide

Cooking Lamb

Quebec lamb is a tender, flavourful meat that's equally delicious grilled or roasted. From rack of lamb to Sunday leg of lamb, our butchers share their tips for perfect cooking.

Steps

Temperature Guide

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Steps

From preparation to plate

Preparation

Take the lamb out 30 to 45 minutes before cooking. Rub with garlic, rosemary, and olive oil. Lamb loves aromatic herbs and Mediterranean spices.

Cooking

For chops, high heat 3 to 4 minutes per side. For the leg of lamb, sear first then oven at 160°C. Lamb is best medium-rare — do not overcook.

Rest

The lamb needs to rest: 5 minutes for chops, 20 to 30 minutes for a leg of lamb covered with aluminum foil. The juices will be more abundant and the meat more tender.

Service

For the leg of lamb, slice diagonally against the bone. For the rack of lamb, cut between each rib. Serve with flageolet beans, ratatouille, or a mint sauce.

Why rest the lamb?

During cooking, the lamb fibers contract under the effect of heat and the juices concentrate in the center of the meat. By letting it rest for a few minutes after cooking, the juices redistribute evenly throughout the meat again. Result: a more tender, juicier, and flavorful meat.

Temperature chart

Cup	Cooking	Internal temperature	Time (per book)
Cutlets	Rare	54°C — 57°C	3 – 4 min per side
Chops	Medium	60°C – 63°C	4 – 5 min per side
Rack of lamb	Medium	60°C — 63°C	25 – 30 min in the oven at 200°C
Leg of lamb	Rosé	54°C — 57°C	15 – 18 min / lb in the oven
Leg of lamb	Medium	60°C – 63°C	20 — 25 min / lb in the oven
Lamb shoulder	Well done	85°C+	3–4 hours in the oven at 150°C
Stewing cubes	Well done	85°C+	2-2½ hours simmering

Expertise

Butcher's tips

Rosé, it's the standard

Well-done lamb loses its tenderness and flavor. Aim for medium-rare for chops and leg of lamb — that's when this meat is at its best.

Garlic and rosemary, always

Lamb and rosemary are made for each other. Insert slivers of garlic and sprigs of rosemary into the leg of lamb before cooking for an unforgettable flavour.