Lamb has a rich and distinctive flavour and is a very versatile meat that can be matched with many red wines from all over the world. In this guide, we selected a few recommendations for pairing wine with lamb, depending on the cut of meat, cooking method and accompaniments.
Young Lamb
For an Easter spring lamb, especially when served pink, choose a wine that doesn’t overpower its tenderness and subtle flavours. So stay away from full-bodied reds and instead choose a light to medium-bodied red wine such as a fresh Pinot Noir – from Burgundy, Germany or Oregon, for delicious red fruit aromas, a slight earthiness and gentle tannins. A dry rosé could also be a great option.
Roast Lamb
For a classic roast leg of lamb, full-bodied red wines are ideal. Their tannins balance the richness of the meat, while their fruit and spice enhance the dish.
- Cabernet Sauvignon & Bordeaux Blends: Perfect for medium to well-done lamb, especially with garlic or rosemary. Left Bank Bordeaux, which are Cabernet-dominant, offer cassis, spice, and oak aromas, making the meat feel more tender.
- Syrah/Shiraz: A Northern Rhône Syrah adds peppery spice that pairs beautifully with lamb. A richer Australian Shiraz provides a bold, fruit-forward alternative.
- Tempranillo: With some bottle age, a Rioja Reserva brings depth and structure to the pairing, especially for lamb cooked with a wine-based sauce or gravy.
Grilled Lamb Chops
Grilled lamb’s smoky, savoury flavours pair best with medium to full-bodied red wines that offer fruit, spice, and balanced acidity.
- Grenache & GSM Blends: These wines bring ripe fruit and savoury undertones, complementing the lamb’s smoky char.
- Malbec: Bold and smooth, with ripe berry flavours that enhance the meat’s richness.
- Chianti & Mencía: Medium-bodied, with bright acidity to balance grilled lamb and Mediterranean vegetables.
- Southern Rhône & Languedoc Reds: Rich, spicy, and earthy, making them a great match for the grilled meat’s flavours.
- Zinfandel & Syrah: Fuller-bodied options with bold fruit and spice.
Herb-Crusted Rack of Lamb
The herbal crust on a rack of lamb calls for wines that enhance its savoury notes while balancing the meat’s richness.
- Pinot Noir: Silky and vibrant, with bright fruit that complements the herbs and balances the dish.
- Rioja & Côtes du Rhône: Medium-bodied with earthy spice and acidity that harmonises with the herb crust.
- Chianti: A structured choice with acidity and herbal undertones that mirror the dish’s flavours.
- Zinfandel: A bolder option with rich fruit and spice to contrast the lamb’s savoury crust.
- Sauvignon Blanc: A fresh, herbaceous alternative with crisp acidity to cut through the richness.
Slow-roasted shoulder of lamb
Slow-roasted lamb, especially from an older animal, develops deep, gamey flavours and a rich, fatty texture. This calls for wines with balanced tannins, acidity, and a touch of age to enhance the dish.
- Grenache & GSM Blends: Châteauneuf-du-Pape or McLaren Vale Grenache offers ripe fruit, spice, and structure, making them classic pairings. Languedoc’s GSM blends provide great value.
- Brunello di Montalcino & Rosso di Montalcino: Sangiovese’s bright red fruit, acidity, and firm tannins cut through the richness while complementing the lamb’s herbal notes.
- Ribera del Duero: A Spanish alternative with bold fruit, spice, and well-integrated tannins that stand up to slow-roasted lamb’s deep flavours.
Braised Lamb Shank
Slow-cooked lamb shank pairs best with full-bodied, structured reds that enhance its rich, savoury depth.
- Cabernet Sauvignon & Malbec: Bold flavours and velvety tannins complement the dish’s intensity.
- Rioja Reserva: Earthy, refined, with balanced tannins that add elegance to the pairing.
Char-grilled/Barbecued Lamb
The best wine depends on the marinade:
- Spicy Rubs: Wines with ripe, sweet fruit, like Chilean Cabernet, Pinotage, or Australian Shiraz, balance the heat.
- Herb & Lemon Marinades (Greek-style): Wines with higher acidity, such as Chianti, Barbera, or Xinomavro, provide freshness.
- Dry Rosé: A strong, crisp option that pairs well with grilled lamb’s smoky, herbal flavours.
Lamb Curry
For a fragrant lamb curry such as Rogan Josh, you will need a wine with fruitiness, acidity, and ideally a touch of sweetness to offset the spicy heat of the dish.
An off-dry Riesling or Gewürztraminer pairs beautifully with the aromatic spices of the curry, while its refreshing acidity cleanses the palate.
You can also opt for a fruity and chilled Beaujolais or a Rosé with bright berry flavours to complement the complex layers of flavours in the curry.
Lamb stews & Shepherd’s Pie
Simple, slow-cooked lamb dishes need soft, approachable reds that don’t overpower the dish such as a Rhône blend – a Côtes du Rhône Villages is a great option.
Lamb Tagine
Tagines, with their mix of spices, dried fruit, and slow-cooked richness, pair best with rustic, balanced reds such as Côtes du Roussillon or Languedoc Reds, Young Rioja (Crianza) for their bright fruit and soft tannins or Grenache-based reds such as Châteauneuf-du-Pape.
‘Baby/milk-fed’ lamb
The delicate, tender flavours of baby lamb pair best with elegant, refined wines that enhance its subtle sweetness without overpowering it.
- Pinot Noir or Beaujolais Nouveau: Light-bodied with bright fruit and soft tannins, complementing the lamb’s tenderness.
- Mature Bordeaux, Burgundy, or Rioja: Aged wines develop complexity and softness that suit this delicacy beautifully.
- Unoaked Chardonnay: Crisp and clean, allowing the lamb’s flavours to shine.
- Dry Rosé: Refreshing, with bright berry notes that balance the dish’s subtle richness.
