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How to cook frozen lamb

Lamb cut	Method	Cooking time from frozen	Pros	Cons
Lamb leg	Roasting	35-40 mins per 500g at 180℃	Convenient	May result in uneven cooking. Pale meat not caramelised
Lamb shoulder	Braising	4.5-5 hours at 160℃	Retains moisture and tenderness	Longer cooking time required. Pale meat
Lamb chops	Grilling/ Pan frying	6-7 mins per side	Quick and easy. Browned meat	Exterior may cook faster than the interior
Lamb rump and lamb steak	Grilling/ Pan frying	6-7 mins per side for medium	Quick and easy. Browned meat	May dry out and overcook
Butterflied lamb leg	Roasting/ Grilling	35-40 mins per 500g at 180℃	Quicker than whole leg	Risk of uneven cooking
Lamb loin	Grilling/ Pan frying	5 mins per side for medium	Browned meat	Can lose tenderness
Lamb rack	Roasting/ Grilling	30-35 mins at 200℃	Convenience	Exterior may cook faster then interior and be uneven and tough
Lamb shank	Braising	4-4.5 hours at 160℃	Rich and moist	Long cooking time
Lamb mince	Pan fry/ Boil	High heat until browned and defrosted then simmered according to recipe	Versatile	Could be dry overcome by adding a sauce after browning
Diced lamb	Stewing/ Pan frying	Brown on high heat then cook according to recipe	Versatile	May dry out overcome by adding sauce once browned
Lamb spare ribs	Grilling/ Roasting/ Braising	2.5 - 3 hours at 160℃	Quick	Longer cooking time
Lamb sausages	Grilling/ Pan frying/ Baking	30 mins at 180℃	Quick	May be less juicy