Steak & Lamb Cooking Tips - Leave Your Meat Alone

A simple step that greatly improves the textures and flavours of your lamb!

After cooking the lamb, do not start carving straight away.  Let the lamb rest for a few minutes.  This allows the juices, which have been driven to the centre of the meat, to redistribute and be reabsorbed.  The meat will lose less juice when you cut it, making your meat more juicy and succulent.

How to rest meat and not let it get too cold

Take the meat away from heat and pop it on a warm plate.  Cover loosely with foil, but not too tight -  you don’t want the meat to sweat and lose the valuable moisture you are attempting to keep in it. 

Don’t worry about letting the meat get cold while resting.  Right after cooking, the residual heat will keep the meat warm and may even cook it slightly further.  The warm plate will also help to keep it at a palatable temperature for serving.

How long should you rest the lamb for 

The length of time to rest your lamb depends on the size of your cut.  Many chefs suggest using this rule of thumb: rest your meat for 1 minute for every 100g.   Therefore a large roast should be rested for about 10 minutes before you carve it.  Smaller cuts, like cutlets and chops, should be rested for 3 - 5 minutes. 

Whether you are cooking up a lamb roast or grilling cutlets at a barbecue, you should always rest your meat for the best results.