Lamb can seem intimidating to cook. It takes time. It takes patience. And that stunning presentation… That’s enough to make you want to run to the nearest grocery store and pick up a frozen pizza!
Luckily, this relatively inexpensive crowd-pleaser is much easier to prepare than it seems. Still, one question remains.
Can you cook lamb ahead of time and make this decadent, fall-off-the-bone dish a day or two in advance? Yes. Yes, you can.
To ensure that you reheat your lamb to perfection, be sure to follow these tips.
| Can you cook lamb ahead of time | |||
|---|---|---|---|
| Lamb cut | Make it in advanced | Good to know | Best cooking method for precooked lamb |
| Leg of lamb | Yes | Fantastic for cooking ahead of time. Even juicier and more thender the next day. | Best roasted |
| Lamb shoulder | Yes | Fantastic for cooking ahead of time. Even better and more thender the next day. | Best roasted or in a curry |
| Rack | Yes | Great for cooking ahead of time. Rack of lamb is a fairly large peace of meat and you have more maneuever when rehating. You can still make them tender without risking the loss of juiciness. | Best roasted or grilled |
| Lamb chops | Yes | You could make them ahead of time BUT, it takes no time to make them right before serving so there is no use to make them ahead of time. Lamb chops are best made medium rare. If you reheat them you want get them medium rare anymore. | Pan searing |
Can all lamb cuts be cooked ahead of time
Only cook lamb ahead of time if it’s a leg or a shoulder.
What about popular lamb chops? Can you cook lamb chops ahead of time?
Lamb and lamb chops cook so quickly that you will most likely overcook them if you’re reheating. In fact, cooking them fresh the day of would take about the same amount of time it would take to reheat them.
Instead of gamboling for a mouthful of leathery meat, opt for cooking a shoulder or leg of lamb ahead of schedule. They require much less hands-on time and reheat to perfect tenderness while you’re preparing your other dishes.
Is lamb good the next day if you prepare it ahead of time
A leg or shoulder really, truly is. I’ve found that it can even be better the next day, especially if it’s cooked in a sauce. When you allow it to rest in the refrigerator overnight, it’ll give the flavors even more time to develop. The lamb will also have more time to absorb all of those wonderful flavors and juices.
When given enough liquid and covered properly, the second cooking time can make your lamb even more tender and juicy.
Storing lamb that was made ahead of time
Fridge
Lamb leftovers will stay good in the fridge for about three days.
Always ensure that the lamb has cooled before storing it in an airtight container in the fridge. Lamb hot from the oven should have some time to cool on the counter. Then, cover it with foil and stick it straight in the fridge. The next day, you can put it right back in the oven to heat up, foil and all.
Freezer
If you have too many leftovers to finish in three days, you can also freeze lamb. Make sure to remove the bone, and you can store it in freezer bags or freezer-safe containers for two or three months.
When you are ready to serve it again, let it thaw in the fridge overnight, and put it in the oven at 350º F (176º C) with some liquid to ensure it heats through.
Is it safe to cook lamb ahead of time
Make sure to cook your lamb all the way through.
As far as food safety goes, partially cooking your lamb ahead of time is a big no-no. Having the lamb raw in the middle is a perfect breeding ground for bacteria and other pathogens that reheating the next day will not kill.
This is a great example of why you should opt for a leg or a shoulder over a rack or lamb chops. Since those smaller cuts of lamb are meant to be rare in the middle, reheating them would be a great way to get your guests sick.
But, if you’re reheating a well-cooked leg or shoulder, you shouldn’t have any problems with pathogens.
How to make lamb ahead of time
The best way to roast lamb
Low and slow is the way to go. You can do a nice, 5 hour roast at 350º F (176º C), and that’ll give you an awesome dish. This method ensures that it stays nice and juicy in the liquids, creating that classic fall-off-the-bone texture. But, the ultimate roasted lamb is in the oven for a good 12 hours at 101º F (176º C). This method requires no marination at all, because it’s cooked in so many wonderful liquids for so long.
For the 12-hour roast
Make sure you season it well, place some carrots and onions at the bottom of the pan, and drizzle olive oil over the top. Then pour a lot of water in – about halfway up the roasting pan. Make sure that it’s well-covered with either a roasting pan lid or two layers of foil. Then, pop it in the oven, and let it do its thing overnight. This way, you’re technically cooking it ahead of time, but it’s still fresh out of the oven for your guests.
Allow the leg of lamb to come to room temperature
This is essential. Before putting the lamb in the oven, be sure to allow it to come to room temperature by letting it sit on the counter for about an hour. Otherwise, you risk serving lamb that’s cold in the middle to your guests. To ensure that it’s fully heated through, pour some boiling water into the room-temperature pan before putting it in a 350º F (176º C) oven for one hour. Make sure that the lamb is covered with foil or a lid.
Your lamb doesn’t need much marinating
Lamb is so tender that it needs very little marinating time. The acids in marinades often act as a tenderizer, so if you leave the lamb in the marinade for too long, you’ll end up with a mushy, mealy mess. I can vouch for the similarly flavorful but more reliable method of poking holes in the flesh and stuffing them with garlic and rosemary. But, if you do choose to marinade, keep it under the recommended amount of time in the recipe.
Let the lamb rest
Although lamb requires little hands-on time, it’s important to keep your eye on the clock. Remember that after it heats up for an hour, it needs some time to rest.
Keep the lamb in the oven, but turn the heat off. Open the oven door halfway and allow the lamb to sit for about fifteen minutes to half an hour. That way, you’ll ensure that the juices settle and the meat stays tender and moist.
Can you make lamb ahead of time in a slow cooker
Absolutely! The slow cooker is great for making tender chunks of lamb ahead of time. Or, you can use it for cooking lamb in creative sauces; Indian-spiced curries, Mediterranean tomato sauces, or even a classic red wine and garlic gravy are all perfect.
Slow cookers give you an amazing amount of flexibility, and you can serve up a delicious and unexpected lamb dish that’s different from the usual. These are great make-ahead dishes, as well.
Make sure that you are not reheating in the slow cooker. It’ll cook too slowly, allowing bacteria to grow. Instead, reheat it in a saucepan on the stove – it’s quicker, safer, and just as delicious!
Conclusion
The bottom line is, when it comes to lamb, don’t stress! It’s low-maintenance, fuss-free and makes a wonderful dish that’s hard not to love!
