Extraordinary Lamb

Lamb Roasted to Perfection

Juicy, and aromatic, roast lamb is always a great choice for a cozy but elegant dinner. However, when you choose a special cut — like a crown roast of lamb — this dish becomes a gorgeous centerpiece for a holiday table, too. While a classic choice for Easter dinner, roast lamb is a great option to serve year-round. When choosing your lamb, quality is the most important factor.

"At Citarella, our lamb is grass-fed, which suffuses it with an earthy flavor and a fine-grained, delicate texture."

If you’re not sure which lamb cuts are best suited for your needs, or how many you need for your guests, our experienced team of butchers can help you choose the ideal roast.

Keep the Seasonings Simple
Generally speaking, we believe in letting high-quality ingredients shine by using simple preparations — and lamb is no exception to this rule. Dense with its own natural flavor, lamb seasoning can be as basic as salt and pepper. A few aromatic herbs and spices can be enjoyable, though: classic flavor pairings include fresh mint, rosemary, and garlic, since lamb can stand up to these bold flavors.

Don’t Overcook the Roast
Meat loses moisture when its internal temperature climbs too high, so keep your lamb roast juicy by cooking it to just the right degree. Our chef recommends cooking lamb to an internal temperature of 130 degrees Fahrenheit for a medium-rare roast — the temperature will continue to climb to the recommended 145 degrees as the roast rests. The time that lamb takes to reach the desired doneness can vary from oven to oven, so be sure to check the temperature using a thermometer.

Rest the Roast
Allow your roast to rest before carving. While it may seem like a waste of time to wait, there's a reason for the resting process: as the lamb begins to cool, its juices will begin to redistribute throughout the meat. If you carve your roast as soon as it comes out of the oven, these flavorful juices will run out onto the plate instead of making your lamb tender and flavorful.