How to Cook Frozen Lamb When You’re in a Rush | Lamb Shopping Guide
How to cook frozen lamb
It can save some time and planning to cook meat from frozen, but the results may not be as good as cooking from room temperature. Read our tips and the pros and cons of cooking lamb from frozen.
For best results, avoid rushing a large roast. A fully thawed roasted leg of lamb will cook more evenly and stay juicy.
Methods for cooking frozen lamb
Lamb can be cooked from frozen but the question to ask yourself is why would you want to do that when it requires longer to cook, can result in uneven cooking, loss of tenderness and pale meat?
It is always best to defrost the lamb, bring it to room temperature, then brown rapidly in a pan before cooking for the juiciest, most tender New Zealand lamb.
If you’re in a rush, lamb can be cooked from frozen. Add approximately 50% to the cooking time.
The following table outlines the methods, pros and cons of cooking lamb from frozen.
| 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 |
Note: Cooking times are approximate and may vary based on factors such as meat thickness and oven/grill performance. Always use a meat thermometer to ensure lamb is cooked to your preference.
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