How Do You Keep Lamb from Drying Out in the Oven?

[kosta_karapinotis]

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

 

[k_tsoukalas]

I think the secret to really tender Greek-style lamb is cooking it slowly and making sure there's enough moisture in the pan. I've found that covering the lamb for most of the cooking time makes a big difference, especially when you're trying to get that fall-apart texture.

I like adding lemon juice, olive oil, garlic, oregano, and a little water or broth to the roasting pan. The liquid helps keep everything moist and creates wonderful juices for the potatoes to absorb.

I also think the cut of lamb matters. Shoulder tends to be more forgiving because it has more fat and connective tissue, which breaks down during slow cooking. Leg of lamb can be delicious too, but it's easier to overcook.

Another trick is removing the foil toward the end so the meat gets nicely browned. And definitely let it rest before serving! That makes a difference too.