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Lamb Forequarter Classic Roast

Updated on March 14, 2014

Step by Step Instructions to Cook a Lamb Forequarter with Mustard and Redcurrant Glaze

The lamb forequarter, poor cousin to the lamb leg and loin, is a wonderful versatile cut, and you can use the neck orshoulder.

Usually I ask my butcher to bone the forequarter, and press it down as flat as possible. Then I spread herbed stuffing, pull the flap over tightly and secure with skewers.

But the forequarter itself is delightful when roasted just as it is. This recipe uses a glaze of mustard and redcurrant jelly. Bon appetit!


Lamb Forequarter

2 tablespoons of Dijon Mustard

1/4 cup of redcurrant jelly

1-2 cloves garlic, crushed

2 teaspoons of soya sauce

2 teaspoons of oil

Prepare the Lamb

Preheat oven to moderate.

Trim the excess fat from the lamb leaving a thin layer.

Place the forequarter on a rack in a roasting dish.

Prepare the Glaze

Combine the mustard, redcurrant jelly, garlic, soya sauce and oil in a small pan.

Stir over low heat until the the jelly has melted.

Glaze the lamb

Brush the glaze over the lamb.

Add one cup of water to the roasting dish.

Roast for 30 minutes

Baste and return to the oven

Baste the lamb frequently

Let the lamb cook for about 90 minutes or until desired basting frequently with the juices and glaze.

Let the lamb stand for ten minutes before serving

Roast Forequarter of Lamb

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    • mariacarbonara profile image


      5 years ago

      I like my lamb when it doesn't taste too meaty

    • profile image


      6 years ago

      Couldn't find what temp to roast fore quarter Roast.

    • profile image


      8 years ago

      I prefer the forequarter to the leg any day of the week

    • RhondaAlbom profile image

      Rhonda Albom 

      9 years ago from New Zealand

      Yum! This sounds great. I never used mustard in lamb but I imagine (after reading this lens) that it would be great!

    • RuthCoffee profile image

      Ruth Coffee 

      9 years ago from Zionsville, Indiana

      This sounds wonderful. I often find myself avoiding lamb because it's a bit expensive. This recipe for roasting the forequarter sounds like it's worth it.

    • TopStyleTravel profile image


      10 years ago

      Great lens on lamb. Never roasted the forequarter, but will consider after reading this lens.

    • SusanDeppner profile image

      Susan Deppner 

      10 years ago from Arkansas USA

      What a mouthwatering lens! Step-by-step instructions, beautiful pictures. What more could anyone ask for? Yummy 5 stars and a SquidAngel blessing for you!


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