Lamb Joints
Reared on Hampshire pastures, our lamb joints are known for its naturally sweet, rich flavour, ensuring a tender and flavourful roast every time; there’s nothing quite like a lamb roasting joint, filling the air with the fragrance of rosemary, the sound of crisping roast potatoes and the sight of juicy, perfectly cooked lamb! From easy-to-carve boned leg, rolled saddle joints to classic part-boned lamb shoulder, our lamb roasts deliver juicy meat that melts in the mouth. So why wait? Order online now!
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Perfectly Butchered Lamb Roasting Joints
Butcher’s tip! For the best taste on lamb joints, start by scoring the fat and rubbing it with a mixture of garlic, rosemary, lemon zest, and olive oil. Let it marinate for at least a few hours (or overnight) to infuse the meat with extra flavour. Want more information on what makes the best lamb joint? See our dedicated lamb cuts guide!
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your lamb joints online.
Lamb Joint Recipes & Top Tips
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Frequently Asked Questions
Below, you’ll find cooking advice and recommendations on our lamb joints, including how to cook and store them. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
The best way to cook a lamb joint depends on the cut, but generally, roasting at a moderate temperature allows the meat to become tender while developing a rich, caramelised crust. Season the joint generously with herbs like rosemary and thyme, and cook at 180°C (350°F) until it reaches your desired level of doneness. Use a meat thermometer for accuracy—60°C for medium-rare, 70°C for medium. Rest the joint for at least 15–20 minutes before carving to lock in the juices.
Lamb joints vary in flavour, fat content, and ideal cooking methods. Leg of lamb is leaner and great for classic roasts, while shoulder is more marbled and well-suited to slow roasting or braising. Lamb loin is more tender and ideal for smaller roasts, whereas breast is fattier and works best when slow-cooked or rolled. Choosing the right joint depends on your cooking time, preferred flavour, and serving size.
The most tender cut of lamb for roasting is the loin or a well-trimmed rack of lamb. These cuts have fine texture and less connective tissue, making them ideal for quicker, high-temperature roasting. They are best served medium-rare to medium to preserve juiciness. For a balance of tenderness and traditional flavour, a butterflied leg of lamb is also a popular option.
Covering a lamb joint during the initial cooking stage can help retain moisture, especially for leaner cuts or slow roasting. However, removing the cover for the last 20–30 minutes allows the surface to brown and develop flavour. For joints with a fat cap, leaving it uncovered throughout can help crisp the exterior while keeping the inside tender. The method depends on the cut and desired texture.
A raw lamb joint will typically last 1–2 days in the fridge when stored at or below 5°C in its original packaging or an airtight container. Cooked lamb can be kept refrigerated for up to 3–4 days. Always store it on the bottom shelf to avoid cross-contamination and check for any changes in colour or smell before using. For longer storage, freezing is a safe and effective option.
Yes, you can freeze a lamb joint either raw or cooked. For raw joints, wrap tightly in freezer-safe packaging and use within 6–9 months for best quality. Cooked lamb should be cooled completely, portioned if needed, and frozen for up to 2–3 months. Always defrost in the fridge overnight and reheat thoroughly before serving.
Leftover cooked lamb should be cooled quickly and stored in an airtight container in the fridge within 2 hours of cooking. It will keep safely for up to 3–4 days. For extended storage, portion the meat and freeze it in labelled containers or bags. When reheating, ensure the lamb is piping hot throughout to maintain food safety and flavour.