Lamb is such a versatile meat but what wine goes well with it? Tuck in for a few of our favourite lamb pairings!
Both tender and tasty, lamb is a perfect partner for red wine. Just like Wales and New Zealand, France also has a number of regions renowned for their lamb. Bordeaux is one such place so using the rule ‘what grows together, goes together’, we have no qualms in suggesting a Pauillac wine, but red Médoc wines are not the only ones to complement this tasty meat. Lamb from Luberon and Mont Saint-Michel are also highly prized. In Luberon, sheep graze between scrublands and highlands, feeding on herbs such as rosemary, thyme, wild thyme and marjoram. Lambs grazing closer to the bay, with the influence of sea air, tend to have finer meat.
The different cuts vary considerably in texture: lamb shank is soft, the rack is fleshy, while leg of lamb is juicier. The shoulder, saddle, breast and loin chops are all good cuts and can be prepared in various ways.
The cooking method should aim to link the cut of meat to the wine’s tannins. In this case, the source of lamb is interesting: a suckling lamb’s meat is more delicate and fine, while the meat of a grazing lamb is firmer and tastier, with more fat. In this case, Mouton-Rothschild works really well…
Wine to pair with a shoulder of lamb
The shoulder cut is cheaper than the leg and is excellent whole or deboned, rolled for roasting, or cut into pieces for stews or kebabs. It is delicious with Bandol or Languedoc when baked with potatoes and cream. If Bordeaux is your wine preference, wine from both banks will work well – Pomerol, Saint-Émilion and Medoc would be perfect.
When the lamb shoulder is stuffed, it is more flavoursome and an Irouléguy, Bergerac or even Crozes-Hermitage will be great.
Leg of lamb wine pairing ideas
The full leg consists of the chump and the saddle. The latter is perfect for grilling and when cooked tenderly, it should be served with a glass of Provence rosé or Bordeaux claret.
With leg of lamb, Côte-Rôtie, Côte-du-Rhône, Cornas or wine from southwest France will be particularly delicious. When cooked for a long time, meat softens and takes on a different dimension. If that is your chosen method, we would suggest serving the lamb with Burgundy’s Volnay or Pommard, which are powerful enough, with sufficiently delicate tannins. Alternatively, try a Gigondas of 10 years or older.
At the end of the leg, the shank is particularly soft when stewed. For this, Languedoc offers fantastic options with powerful, yet fresh wines: Minervois, Corbières, Fitou, Costières-de-Nȋmes or Pic-Saint-Loop. Further west, Madiran and Cahors reserve offers pleasant surprises, but don’t forget the Loire, with Chinon and Bourgueil.
Wine for lamb chops
Lamb chops are a favourite of many and there are several ways to cook them: grilled, sautéed, barbequed… When looking for a wine to pair with them, there are also a number of option available to you. From Burgundy, you could opt for a Pinot Noir from Gevrey-Chambertin. From the Rhône Valley, Hermitage wines are a possible pairing option. And crossing the Alps to Italy, a Chianti would be lovely choice to go with your lamb chops.
Lamb tagine wine pairing
For something different, try to prepare lamb in a tagine, with onions and dried raisons, or beef and carrots with a red wine sauce. For the first option, try a fresher red wine to complement the spices and sweetness of the dish, such as Juliénas, Côte-de-Brouilly, a Bourgueil or younger Chinon, served slightly chilled. For the second dish, stick to a powerful red wine with enough structure and finesse, for example southern Bordeaux.
Undoubtedly, when the pairing is good, everyone will be silent!
What do you think – what is your favourite wine to pair with lamb?
