Roasting LambA perfectly roasted lamb will be crisp on the outside, and tender and juicy on the inside.
Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it. Dry heat is best for cuts of meat that are naturally tender.
Choosing the Right CutThe leg and rack are the most tender cuts or meat on a lamb. Rack of lamb is often served with several individual bones protruding from it; this style of reparation is known as a "Frenched" rack of lamb and is achieved by trimming the fat and meat from between the ribs and scraping the bones clean. Your butcher should be able to do this for you at your request; you can save the meat trimmings to make soup later on.
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