Chef Tom Kerridge Shares Perfect Lamb Roasting Tips

Chef Tom Kerridge Offers Expert Tips for Perfect Easter Lamb

Chef and radio personality Tom Kerridge is sharing his secrets for cooking a perfect lamb roast this Easter. Speaking on Virgin Radio, Kerridge emphasized the importance of resting meat after cooking, comparing it to relaxing in a hot bath. This crucial step allows juices to settle and fibers to relax, resulting in a more tender and enjoyable meal.

Roasting Lamb: Leg vs. Shoulder

When it comes to cuts, Kerridge prefers cooking lamb to a medium-well or even slow-cooking it. He explained that lamb, unlike beef, should not typically be served pink, especially larger, muscular cuts like the leg or shoulder. “Lamb leg works great. Lamb’s shoulder is a bit better for slow cooks like that because it’s got a slightly higher fat content,” he noted. For a leg of lamb, he suggests roasting it at a moderate temperature, around 135-140°C (275-285°F), for four to five hours. This method, similar to braising, keeps the meat moist and tender.

Alternatively, for a faster roast, Kerridge recommends cooking the leg of lamb quickly at a higher heat, then reducing the temperature. The key is to remove it when the core temperature reaches about 54-55°C (130-131°F) and then allow it to rest. “A good rest is really a good thing to do,” he stated. He advises resting meat for about half the cooking time for pinker cuts, while slow-cooked items just need time to cool.

Why Restaurants Serve Pink Lamb

Kerridge addressed the common practice in restaurants of serving lamb pink. He clarified that this is usually for premium, less muscular cuts like the saddle or lamb chops. These cuts have lower fat content, and serving them pink preserves their delicate texture and flavor. “Those beautiful little pink lamb chops… that’s where you want it nice and pink because that’s when that texture and all that flavor is absolutely beautiful,” he explained. He acknowledged that some high-end restaurants might offer a mix, pairing pink cuts with dishes like shepherd’s pie made from slower-cooked meat.

Dealing with Food Waste

The conversation also touched on food waste, especially with new council regulations in England requiring weekly food waste collection. Kerridge acknowledged that while avoiding waste is ideal, it’s often challenging for households. “It’s kind of inevitable though, the way that we work and the way that we operate, I suppose, at homes,” he said. He suggested meal planning as a way to reduce waste, similar to how restaurants operate. “If you plan your meals at the beginning of the week and then you order your shopping… that way, you only buy the things that you need,” Kerridge advised. However, he recognized that unpredictable life events often lead to unavoidable waste.

Tips for Cooking Cauliflower

For vegetarian options, Kerridge offered advice on preparing cauliflower. He recommended roasting it, even with the leaves still attached. “Take the leaves off, but don’t throw them in the bin. They’re amazing. Chop them up fine, make them into a bit of like a cauliflower pesto or a salad,” he suggested. For the cauliflower head itself, he advised dusting it with spices, pan-frying to achieve a golden caramelization, and then roasting it. He stressed the importance of retaining a crisp texture by not overcooking it.

Supporting the Hospitality Industry

Kerridge urged the public to support the hospitality industry, which is currently facing significant challenges. “Hospitality is really up against it at the minute,” he stated. He highlighted the numerous cost pressures affecting businesses, from small coffee shops to high-end hotels. “Please keep doing it. Please keep supporting,” he pleaded. He encouraged people to dine out or grab a coffee, emphasizing that hospitality plays a vital role in everyday life.

Quick Meals and Listener Questions

Kerridge also answered listener questions, including one about removing a gland from a leg of lamb, which he confirmed should be done. He also advised against eating salmon fillets that are past their expiry date. For quick home meals, Kerridge recommended omelets as a versatile option for using up leftovers. “Omelets are a real big go-to in our house. They’re a good way of using spits and bobs up from the fridge,” he said. He suggested a Spanish-style baked omelet, filled with various ingredients and topped with cheese, as a flavorful and easy option.

What’s Next

Chef Tom Kerridge continues to share his culinary expertise and music selections on his Virgin Radio show every Sunday. As Easter celebrations continue, home cooks can apply his practical advice for preparing delicious lamb dishes and other festive meals. The ongoing support for the hospitality sector also remains a critical topic as businesses navigate economic pressures.

Source: Easter Sunday Roast Tips: How To Cook The Perfect Lamb | Tom Kerridge (YouTube)