Western Australian lamb, renowned for its tenderness, rich flavour, and superior quality, is a favourite among chefs and home cooks alike. To explore the art of roasting this exquisite meat, we sat down with Vince Garreffa— a celebrated butcher and passionate philanthropist. As a vocal advocate for Australian farmers and independent butchers, Vince is a true champion of local food and quality craftsmanship. In this blog, he shares his expert tips for roasting lamb to perfection.
1. Selecting The Perfect Cut
“Lamb is my absolute favourite,” Vince Garreffa declares with enthusiasm. “If there’s one thing Australia is famous for, it’s lamb. Nowhere else in the world comes close to the quality of ours.”
When it comes to choosing the ideal cut, Vince recommends the loin, leg, or shoulder for their tenderness and flavour. Each offers a distinct advantage depending on how you want to serve your lamb:
Shoulder: Ideal for a slow roast, the shoulder is perfect for showcasing a well-cooked piece of lamb.
Leg of Lamb: Best served medium-rare, the leg offers a beautiful, juicy roast with a tender centre.
When choosing a cut, Vince advises shopping with your eyes: “A good piece of meat is usually really attractive. If it looks dull and boring, it’s probably going to cook up the same,” he says. Pay attention to the fat and marbling—a high-quality cut will have a good amount of fat running through it, contributing to the lamb’s tenderness and flavour.
2. Preparing Your Roast
Before roasting, it’s essential to bring the lamb to room temperature. Vince recommends removing the meat from the fridge at least two hours prior to cooking to ensure even roasting. If you're seasoning your lamb, wait until the first hour of cooking has passed to avoid drawing out too much moisture from lean cuts.
3. Seasoning
For maximum flavour, Vince suggests stuffing the meat with aromatic ingredients like rosemary and garlic. He often rubs the lamb with extra virgin olive oil, which helps the seasoning stick to the surface, creating a beautiful crust. Vince also recommends salting the lamb generously but advises saving the pepper for the table, as freshly grated pepper offers the best flavour.
4. Cooking Method
Vince explains that the best way to cook lamb depends on the result you're looking for. For a quicker roast, he suggests cooking at 180°C for a traditional weeknight meal. However, for melt-in-your-mouth tenderness, a slow roast at 120°C for around 6 hours (or 75°C for 12 hours) will give you exceptional results. “At 75°C, it cooks to perfection, still sliceable, but tender,” Vince notes. If you're after pulled lamb, slow-cook at 85°C for a juicy, melt-in-your-mouth texture.
For extra flavour, Vince recommends pan-frying lean cuts on high heat for 10 minutes before roasting. This step helps seal in the juices, ensuring your lamb is juicy and full of flavour.
5. Monitoring Your Roast
To ensure your roast is cooked to perfection, Vince swears by using a meat thermometer. Insert the thermometer into the thickest part of the lamb for the most accurate reading. Here’s a handy guide for your preferred doneness:
Rare: 45-55°C
Medium: 60°C (rising to 65°C while resting)
Well-done: 70°C
6. Resting
Once cooked, allow the lamb to rest. Vince recommends resting larger cuts for 20-30 minutes to retain moisture.
7. Choose The Perfect Pairings
Vince suggests balancing lamb’s richness with lighter,seasonal sides like roasted vegetables or fresh salads. He also emphasises the importance of using what’s fresh and in season for optimal flavour.
With Vince Garreffa’s expert tips, you're now ready to roast Western Australian lamb to perfection. Whether you're preparing for a special celebration or enjoying a weekend meal, these techniques will elevate your cooking and ensure your lamb is always tender, flavorful, and memorable. Embrace the rich, distinctive taste of Australian lamb, and let every roast become a standout dish. Happy cooking!
