Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guide: Roast lamb
What this source is
- Authority
- Industry technical body
- Territories
- GB
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-13
- State
- Read and citable
Lamb joints 15–20 minutes, 'simply cover with foil to retain the heat', with the reason stated: fibres relax, juices distribute, easier to carve. Also carries a roasting table expressed as a rate — 25 minutes per 450 g plus 25 for medium — and internal temperatures of 70–75 °C medium and 75–80 °C well done. The oven times are not lifted into cooking observations, for the same reason MLA's oven table is not: an oven is not a barbecue.
What it may be cited for
Culinary practice, Technical, Terminology
- Explicitly not safety: As the beef guide: a levy board is not a safety authority.
What we recorded from it
“Allow the joint to rest for 15-20 minutes after cooking to let the meat fibres relax and the juices distribute evenly so the joint is moist and easy to carve. Simply cover with foil to retain the heat”
AHDB advises resting a lamb joint for 15–20 minutes after cooking, covered with foil to retain the heat, so the meat fibres relax and the juices distribute evenly.
- A whole joint — leg, shoulder, breast, shanks or rack.
- Foil, with no instruction about how tightly. MLA is explicit that it matters.
- Where it applies:
- United Kingdom.