Lamb & Wine Pairing

Typically crafted from a blend of grape varieties like Cabernet Sauvignon, Merlot, and Cabernet Franc, Bordeaux features notes of dark fruits such as blackcurrant and plum, alongside earthy undertones and hints of cedar and tobacco. The wine’s firm tannins and balanced acidity beautifully match the richness of lamb, allowing the dish’s flavours to shine. Additionally, the herbal and spicy nuances in Bordeaux resonate with the aromatic elements found in lamb preparations.

Côtes du Rhône is a fantastic choice to pair with lamb, particularly due to its medium body and blend of Grenache, Syrah, and Mourvèdre. The wine’s ripe red fruit flavours like cherry and raspberry, along with notes of black pepper, olive, and earthy spices, meld beautifully with the lamb’s richness. Its smooth tannins and balanced acidity work well to handle the fat in the meat, while the wine’s subtle smoky and herbaceous notes, like thyme or bay leaf, pair naturally with herb-seasoned lamb dishes. The result is a rustic, yet refined pairing that enhances the flavours of both.

Rioja, a renowned red wine from Spain, pairs beautifully with lamb due to its rich flavour profile and balanced structure. Typically made from the Tempranillo grape, Rioja offers notes of cherry, plum, and dried fig, along with hints of vanilla and spice from oak aging. The wine’s moderate tannins and bright acidity work well with the richness of lamb, enhancing its savoury qualities while providing a refreshing contrast. The earthy and herbal undertones in Rioja resonate with the aromatic spices in lamb preparations.

Pair young Rioja (Crianza) with lamb tapas based dishes, or lighter lamb dishes where you want to taste the gamey flavours of the lamb. Pair Rioja Reserva (or Gran Reserva) with heavier dishes of lamb, such as stews or a hearty leg of lamb.

Shiraz, known for its bold and fruity character, pairs exceptionally well with lamb due to its rich flavour profile and spicy undertones. With notes of dark berries like blackberry and plum, along with hints of pepper, chocolate, and smoke, Shiraz enhances the savoury qualities of lamb dishes. Its full body and robust tannins provide a strong structure that matches the richness of the meat, allowing the wine to elevate the overall dining experience. The wine's peppery and smoky nuances resonate beautifully with the spices in lamb preparations.

Syrah, a bold and expressive red wine, pairs exceptionally well with lamb due to its rich flavour profile and peppery undertones. With notes of dark fruits like blackberry and plum, along with hints of black pepper, smoke, and earthy elements, Syrah enhances the savoury qualities of lamb dishes. Its full body and robust tannins provide a strong structure that matches the richness of the meat, allowing the wine to elevate the overall dining experience. The wine's spicy and smoky nuances align beautifully with the aromatic spices found in lamb preparations.

Weissbock often features flavours of caramel, toffee, and light fruitiness, which can enhance the savoury qualities of lamb dishes. The beer’s moderate sweetness balances the richness of the meat, while its carbonation helps cleanse the palate between bites. Additionally, Weissbock's subtle spice and bread-like notes go perfectly with a wide variety of lamb preparations.

Musigny, one of the most esteemed red wines from Burgundy, pairs exquisitely with lamb (especially dishes that contain mushrooms) due to its remarkable complexity and elegance. Known for its rich notes of dark berries, such as blackberry and cherry, alongside floral and earthy undertones, Musigny enhances the savoury qualities of lamb while providing a refined balance. Its silky tannins and vibrant acidity work in harmony with the richness of the meat, allowing the dish's flavours to shine without being overshadowed. The wine’s intricate layers of flavour, including subtle spice and minerality, beautifully complement the aromatic profile of lamb preparations.

Chambertin, a prestigious red wine from the Burgundy region of France, pairs beautifully with lamb due to its complexity and elegant structure. Known for its rich flavours of dark cherry, blackberry, and earthy notes, Chambertin enhances the savoury qualities of lamb while providing a refined balance. The wine’s velvety tannins and bright acidity work harmoniously with the richness of the meat, allowing the dish's flavours to shine without overpowering them. Additionally, the wine’s subtle spice and floral hints complement the aromatic profile of lamb preparations.

Pernand-Vergelesses, a red wine from the Côte de Beaune region in Burgundy, pairs beautifully with lamb due to its elegant structure and complex flavour profile. This wine typically features notes of red berries, such as cherry and raspberry, alongside earthy undertones and subtle spice. The bright acidity and refined tannins of Pernand-Vergelesses enhance the rich, tender qualities of the lamb, bringing out its savoury flavours without overwhelming them. The wine’s earthy notes resonate with the gamey aspects of the lamb, while the fruitiness provides a refreshing contrast.

Burgundy, renowned for its elegant Pinot Noir wines, pairs beautifully with lamb dishes featuring mushrooms due to its complex flavour profile and nuanced structure. The wine typically showcases notes of red berries, such as cherry and raspberry, alongside earthy undertones and subtle spice. These characteristics enhance the rich, savoury qualities of lamb while the earthy notes resonate with the umami flavours of mushrooms. The wine's bright acidity and refined tannins work harmoniously with the richness of the meat, allowing both the lamb and mushrooms to shine in the pairing.

Cabernet Sauvignon's bold tannins and rich flavour profile balance the richness of the lamb. The dark fruit notes of blackcurrant, plum, and blackberry in the wine, along with hints of black pepper and tobacco, harmonize with the meat’s savoury character. The wine's acidity cuts through the fat, while its earthy undertones, such as leather or cedar, blend nicely with roasted or grilled lamb dishes. For lamb with herbs like rosemary or thyme, the wine's herbal qualities shine, making for a satisfying match.

Pair young Cabernet Sauvignon with meaty lamb dishes where there is lots of fat and flavour available to hold up to the brash tannin of this wine. Aged Cabernet Sauvignon should be paired with leaner lamb dishes where you want to taste the subtler and gamier flavours of your lamb.

Crozes-Hermitage, a Syrah-based wine from the Northern Rhône, pairs beautifully with lamb due to its bold yet elegant flavour profile. The wine's dark fruit notes—such as blackberry and blackcurrant—meld with the richness of the lamb, while its signature peppery and smoky qualities enhance the savoury aspects of the meat, particularly if it's grilled or roasted.

Crozes-Hermitage often displays earthy undertones of olive, leather, and herbs, which echo the flavours of lamb dishes prepared with rosemary, thyme, or garlic. In addition, its structured tannins and balanced acidity cut through the lamb’s fat.

The wine’s dark fruit notes—such as blackberry, plum, and black cherry—are a great match for the lamb’s hearty, savoury taste. Its firm tannins stand up to the richness of the meat, while the wine’s signature smoky and spicy elements, like black pepper and cocoa, echo the flavours of grilled or roasted lamb.

Malbec’s subtle earthy undertones, along with hints of leather or tobacco, also blend well with lamb dishes that feature robust seasonings, such as garlic, rosemary, or thyme.

Merlot pairs wonderfully with lamb, especially because of its smooth tannins and rich, fruit-forward profile. The wine’s lush flavours of plum, black cherry, and blackberry balance the lamb’s savoury richness, while its soft texture and moderate acidity enhance the meat’s tenderness without overpowering it. Earthy undertones, such as cocoa or leather, add depth to the pairing, particularly with roasted or braised lamb dishes.

Pinot Noir is an excellent choice to pair with lamb, especially when the preparation is more delicate or roasted. The wine’s bright red fruit flavours, such as cherry, raspberry, and cranberry, offer a refreshing contrast to the richness of lamb, while its silky tannins and vibrant acidity enhance the meat's natural tenderness. Pinot Noir’s earthy notes of mushroom, forest floor, and subtle spice blend beautifully with lamb dishes that incorporate herbs like rosemary or thyme.

For lamb cooked with lighter seasonings or grilled to medium-rare, Pinot Noir's finesse and balance create a pairing that brings out both the wine's elegance and the lamb’s flavour without overwhelming the palate.

Rhône wines from both the Northern and Southern regions pair excellently with lamb. These wines often offer a robust combination of fruit, spice, and earthy notes that align beautifully with the richness of lamb. For Northern Rhône wines like Syrah, expect deep black fruit flavours such as blackberry and plum, with added layers of black pepper, olive, and smoky nuances, which blend seamlessly with grilled or roasted lamb.

Southern Rhône blends, featuring Grenache, Syrah, and Mourvèdre, provide ripe red fruit, herbal elements, and a touch of earthiness, making them perfect for lamb dishes seasoned with rosemary, thyme, or garlic. The wine's acidity and smooth tannins cut through the lamb’s fat, enhancing the savoury flavour.

Characterized by flavours of blackberry, raspberry, and plum, Zinfandel offers a luscious fruitiness that enhances the savoury qualities of lamb. Its moderate to high acidity helps cut through the richness of the meat, while the wine’s spice elements, including black pepper and clove, resonate beautifully with the flavours in lamb preparations.

Ajaccio, a red wine from the Corsican region of France, pairs remarkably well with lamb due to its bold character and complex flavour profile. Typically made from the Nielluccio grape, Ajaccio offers notes of dark fruit, such as cherry and plum, along with herbal and earthy undertones. This wine's moderate tannins and refreshing acidity work nicely with the richness of lamb, enhancing its savoury qualities without overwhelming the palate. The wine's subtle spice and Mediterranean herbal notes complement the aromatic aspects of lamb dishes, creating a delightful balance.

Tempranillo, a versatile red wine from Spain, pairs beautifully with lamb due to its rich fruit profile and earthy undertones. Known for flavours of cherry, plum, and dried fig, along with hints of leather and spice, Tempranillo enhances the savoury qualities of lamb while providing a nice balance to the dish. Its moderate tannins and bright acidity complement the richness of the meat, allowing the wine to elevate the overall dining experience. The wine's herbal notes resonate well with the aromatic spices used in a variety lamb preparations.

Aloxe-Corton, a red wine from the Côte de Beaune in Burgundy, pairs wonderfully with lamb due to its elegant structure and complex flavour profile. Known for its notes of red berries, such as cherry and raspberry, alongside earthy undertones and hints of spice, Aloxe-Corton enhances the rich, savoury qualities of lamb. Its bright acidity and refined tannins provide a balance that elevates the dish, allowing the flavours of the lamb to shine through. The wine's earthy nuances resonate beautifully with the lamb's gamey aspects, creating a delightful interplay of flavours.

Pinotage, a unique red wine from South Africa, pairs exceptionally well with lamb due to its bold fruit flavours and smoky undertones. This wine typically showcases notes of dark fruit, such as blackberry and plum, along with hints of banana and spice. Its medium to full body and moderate tannins provide a sturdy structure that matches the richness of lamb, allowing its savoury qualities to shine. The wine’s earthy and slightly herbaceous characteristics resonate beautifully with the spices in lamb dishes, creating a harmonious blend of flavours.

Vinsobres, a robust red wine from the southern Rhône Valley in France, pairs wonderfully with lamb due to its rich fruit profile and earthy undertones. Characterized by flavours of dark berries, plum, and spicy notes, Vinsobres complements the savoury qualities of lamb, enhancing the dish's depth. Its moderate tannins and bright acidity help to balance the richness of lamb, allowing the wine to elevate the overall dining experience. The wine's herbal and peppery nuances further harmonize with the spices in lamb preparations.

Valpolicella Superiore, a rich red wine from Italy's Veneto region, pairs beautifully with lamb due to its fruit-forward profile and nuanced spice notes, featuring flavours of cherry, plum, and dried herbs. The wine's medium body and moderate tannins provide a nice structure that stands up to the richness of lamb dishes.

Montepulciano d'Abruzzo, a full-bodied red wine from Italy, pairs wonderfully with lamb due to its bold fruit flavours and approachable tannins. This wine typically showcases dark fruit notes like blackberry and plum, along with hints of earthiness and spice. Its medium tannins and bright acidity work well with the rich, savoury qualities of lamb. The wine's fruitiness balances the spices in lamb preparations, while its robust character aligns nicely with the dish’s depth.

Côte Rôtie, a prestigious red wine from the northern Rhône Valley, pairs exceptionally well with lamb due to its complex flavour profile and aromatic depth. This wine often features rich notes of dark fruit, such as blackberry and plum, combined with spicy, smoky, and floral elements, particularly from the Syrah and small amounts of Viognier used in the blend. The wine's full body and refined tannins elevate the tender richness of the lamb, allowing its savoury flavours to shine. The smoky and peppery nuances in Côte Rôtie resonate beautifully with the spices in lamb dishes.

Amarone della Valpolicella is a rich and bold wine that pairs wonderfully with lamb due to its intense flavours and velvety texture. Made from partially dried grapes, Amarone features deep notes of dark fruit, such as blackberry and plum, alongside hints of chocolate, spice, and dried herbs. These characteristics align beautifully with the savoury richness of lamb.

The wine's high alcohol content and firm tannins work well with roasted or braised lamb dishes, helping to balance the meat's fat and enhance its depth of flavour. Consider pairing Amarone with lamb prepared with robust seasonings or rich sauces, as the wine's complexity adds an additional layer of enjoyment.

Barbaresco, another prestigious wine made from the Nebbiolo grape, pairs beautifully with lamb thanks to its elegant structure and complex flavour profile. This wine typically showcases aromas and flavours of cherry, plum, rose petals, and earthy notes that enhance the rich, savoury qualities of lamb.

The high acidity and firm tannins of Barbaresco cut through the fat in lamb dishes, bringing out the meat’s tenderness and depth of flavour. For an exceptional pairing, consider lamb prepared with herbs like rosemary or garlic, as the wine’s herbal and floral notes resonate with these flavours.

Barbera is a fantastic choice to pair with lamb, thanks to its bright acidity and juicy fruit profile. The wine typically features flavours of cherry, raspberry, and plum, which can provide a lovely contrast to the richness of lamb. Its moderate tannins make it approachable, allowing the meat’s flavours to shine without overwhelming the palate.

When pairing Barbera with lamb, consider dishes that incorporate herbs like rosemary, thyme, or garlic, as the wine's acidity will cut through the fat and enhance the savoury aspects of the meat. Barbera's subtle earthy notes and hints of spice can also complement roasted or grilled lamb, along with lamb burgers, lamb curry, or other lamb dishes prepared with spices.

Made from the Nebbiolo grape, Barolo features bold tannins, high acidity, and rich flavours of dark fruit, such as cherry and plum, along with earthy notes, rose petals, and hints of tar and spice. While Barolo will get along with lamb, it needs to be reserved for incredibly flavourful and hearty lamb dishes, such as a lamb stew. Otherwise, Barolo will overwhelm the subtle flavours of your lamb.

The wine's robust character beautifully complements the richness of lamb, particularly when it's roasted or braised. The tannins in Barolo soften with the fat in the lamb, enhancing the overall dining experience. If the lamb is seasoned with herbs like rosemary or garlic, the wine's aromatic complexity will echo these flavours.

Dark Ale pairs nicely with lamb, offering a rich and robust complement to the meat's savoury flavours. The deep malt characteristics of Dark Ale—such as caramel, toffee, and chocolate—enhance the richness of lamb dishes, especially when they are roasted or braised. Dark Ale is also excellent with lamb burgers or lamb skewers.

The beer’s moderate sweetness and roasted notes work well with lamb prepared with herbs like rosemary or thyme, bringing out the meat's natural flavours. Additionally, the slight bitterness from the hops can help cut through the fat in the lamb.

When pairing stout with lamb, consider dishes like lamb stews or braised lamb shanks, where the deep, malty flavours of the stout enhance the meat’s tenderness and add a layer of complexity. The slight bitterness of the stout can help balance the fat in richer cuts, while its creamy mouthfeel provides a satisfying contrast to the lamb's texture.

Porter, with its rich, malty flavours and smooth texture, makes for a unique and hearty pairing with lamb. The beer’s roasted coffee, dark chocolate, and caramel notes blend well with the savoury depth of the lamb, especially when the meat is roasted or grilled. Its subtle sweetness enhances the meat's natural flavours, while the beer’s creamy texture complements the lamb’s tenderness.

The dark, toasty qualities of Porter also match nicely with lamb dishes seasoned with herbs like rosemary or thyme, and the beer's moderate bitterness can balance out richer cuts.

Châteauneuf-du-Pape, a bold and complex wine from the Southern Rhône, pairs beautifully with lamb. This wine’s blend of Grenache, Syrah, Mourvèdre, and other varieties brings rich flavours of dark fruits like blackberry, plum, and fig, which enhance the lamb’s savoury richness. The wine’s earthy and spicy notes—such as black pepper, garrigue (wild herbs), and leather—blend seamlessly with lamb dishes seasoned with herbs like rosemary, thyme, or lavender.

Châteauneuf-du-Pape’s firm tannins and balanced acidity work well to cut through the fat in lamb, particularly when roasted or grilled.

Chianti, made primarily from Sangiovese, pairs wonderfully with lamb due to its vibrant acidity and medium body. The wine’s red fruit notes—such as cherry, red plum, and raspberry—contrast nicely with the lamb’s richness, adding brightness to each bite. Chianti also features earthy and herbal undertones, with hints of tomato leaf, dried herbs, and a touch of leather, which align perfectly with lamb dishes seasoned with rosemary, oregano, or garlic.

Add an additional star to this rating if your lamb is prepared with tomatoes. Chianti, or at least those loaded with the Sangiovese grape, loves tomatoes.

Primarily made from the Tempranillo grape, Ribera del Duero offers notes of dark fruit such as blackberry and plum, along with hints of leather, vanilla, and spice from oak aging. The wine’s firm tannins and bright acidity align beautifully with the richness of lamb, enhancing its savoury qualities while providing a refreshing contrast. Additionally, the wine's earthy and herbal undertones resonate with the aromatic spices in lamb dishes.

Pair young Ribera del Duero with lighter lamb dishes, such as a casual lamb tapas meal on a patio. Aged Ribera del Duero, such as Gran Reserva need to be paired with heavier lamb meals, such as lamb stew.

Barbecued lamb pairs exceptionally well with Australian Shiraz, offering a robust and flavourful experience. The bold, fruit-forward character of the Shiraz, featuring notes of dark berries, plum, and spice, matches the smoky, charred flavours of the grilled lamb. Its full body and soft tannins create a smooth mouthfeel that balances the richness of the meat while also capturing the barbecue’s intensity. The spicy undertones in the wine resonate with the seasoning often used in barbecued preparations.

Barbecued lamb pairs deliciously well with Petit Verdot, a wine known for its bold flavours and robust structure. Petit Verdot typically features deep fruit notes such as blackberry, plum, and black cherry, along with hints of spice, violet, and earthy undertones. These characteristics complement the smoky, charred flavours of the barbecued lamb, enhancing its richness and savouriness. The wine’s firm tannins help cut through the fat of the lamb, creating a balanced mouthfeel that elevates the dish. Additionally, Petit Verdot's full-bodied nature and vibrant acidity provide a refreshing contrast, ensuring that each bite of lamb is met with a satisfying, lingering finish. This pairing works best with lamb that is marinated or seasoned with bold spices, as the wine’s complexity beautifully highlights the flavours of the meat.

Zinfandel pairs delightfully with barbecued lamb, creating a lively and flavourful combination. The wine's jammy fruit notes, such as blackberry and raspberry, align perfectly with the smoky and caramelized flavours from the grilling process. Zinfandel often features hints of pepper and spice, which echo the seasonings typically used on barbecued lamb, adding an extra layer of complexity to the pairing. Its moderate tannins and bright acidity cut through the richness of the meat, resulting in a satisfying and vibrant dining experience.

While Lambrusco may not be the most traditional pairing for barbecued lamb, it can still offer an interesting and enjoyable combination. This sparkling red wine, known for its fruity notes of cherry, blackberry, and plum, can provide a refreshing contrast to the rich, smoky flavours of the lamb. The wine's moderate acidity and slight sweetness help cut through the fat of the meat, creating a pleasant balance. Additionally, if the lamb is seasoned with herbs or served with a tangy barbecue sauce, the fruitiness of Lambrusco can enhance those flavours, making for a fun and casual pairing.

Hermitage, a prestigious Syrah-based wine from the Northern Rhône, is known for its intense dark fruit flavours—such as blackberry and blackcurrant—along with notes of black pepper, smoke, and earthy, savoury elements. These bold characteristics complement the rich, tender texture of braised lamb beautifully. The wine’s firm tannins and vibrant acidity cut through the fattiness of the lamb, while its complex layers of spice, herbs, and minerality enhance the depth of the slow-cooked meat.

This pairing works best if you are less interested in tasting the succulent and subtle flavours (gaminess) of the lamb, as the bold flavours of Hermitage will overwhelm that aspect of this pairing - which is a plus if you're not a fan of gamey flavours.

Braised lamb pairs exquisitely with Rioja, particularly with a Reserva or Gran Reserva, offering a delightful combination of rich flavours and textures. The slow-cooked lamb, which becomes incredibly tender and infused with aromatic herbs and spices, harmonizes beautifully with the wine’s complex profile, featuring deep red fruit notes like cherry, plum, and raspberry, along with subtle hints of vanilla and oak from aging. These fruity and earthy characteristics enhance the savoury depth of the braised lamb, creating a balanced and satisfying experience. The wine's moderate tannins and refreshing acidity help cut through the richness of the lamb.

This pairing shines especially when the lamb is braised with Mediterranean flavours, like garlic, rosemary, and thyme, as the wine’s nuances mirror and elevate those herbs.

The earthy, savoury notes of Aloxe-Corton, a Burgundy wine made from Pinot Noir, complement the rich, tender braised lamb beautifully. The wine’s red fruit flavours—such as cherry and raspberry—along with hints of forest floor, mushroom, and subtle spice, harmonize with the lamb's slow-cooked, melt-in-your-mouth texture. Its balanced acidity and silky tannins help cut through the lamb’s richness, refreshing the palate.

Echezeaux from Côte de Nuits and braised lamb create an elegant and nuanced pairing. This Grand Cru Burgundy, made from Pinot Noir, offers refined flavours of red berries like cherry and raspberry, along with earthy, floral, and spicy notes. These delicate characteristics beautifully complement the rich, tender flavours of braised lamb. The wine’s bright acidity and silky tannins balance the richness of the lamb, while its earthy and savoury undertones, such as truffle and forest floor, enhance the depth of the slow-cooked dish. Together, this pairing provides a sophisticated experience, where the finesse of the wine elevates the hearty, savoury lamb.

Echezeaux is known for being on the bolder side, for a Burgundy/Pinot Noir, however, it is still delicate enough to allow the succulent flavours of the braised lamb to shine through.

Gigondas, a robust red wine from the Southern Rhône, is known for its rich flavours of dark fruit like blackberry and plum, along with earthy, herbal, and spicy notes. These qualities perfectly complement the deep, savoury flavours of braised lamb. The wine’s firm tannins and lively acidity cut through the richness of the slow-cooked lamb, while its spicy and herbal undertones enhance any seasonings or herbs used in the dish.

Malbec and braised lamb create a rich and satisfying pairing, ideal for those who enjoy bold flavours. Malbec's ripe dark fruit notes—such as blackberry, plum, and black cherry—harmonize with the deep, savoury richness of braised lamb. The wine’s smooth tannins and moderate acidity help balance the lamb’s fattiness, while its earthy and spicy undertones enhance the depth of the dish. This pairing works especially well with lamb dishes seasoned with garlic, rosemary, or other robust herbs.

Shiraz's deep dark fruit flavours, such as blackberry, plum, and black cherry, complement the tender, savoury character of braised lamb. The wine’s signature peppery spice and smoky undertones enhance the depth of the lamb, especially if the dish is seasoned with herbs like rosemary or thyme. Shiraz's firm tannins and vibrant acidity cut through the richness of the slow-cooked meat, providing balance and a satisfying finish.

Syrah is a fantastic pairing for braised lamb, creating a deliciously rich and harmonious combination. With its dark fruit notes, such as blackberry and plum, alongside spicy undertones of black pepper and sometimes hints of smoke, Syrah elevates the overall experience of the dish. The wine’s firm tannins cut through the richness of the lamb, providing balance and a smooth mouthfeel. This pairing works particularly well when the lamb is braised with aromatic ingredients like garlic, rosemary, and red wine, as the wine's complexity mirrors the dish's layered flavours.

Amarone and braised lamb make a luxurious and deeply flavourful pairing. Amarone, known for its rich, full-bodied character, offers intense dried fruit flavours like fig, raisin, and plum, along with notes of dark chocolate, spice, and tobacco. These bold flavours beautifully complement the tender, savoury richness of braised lamb. The wine’s velvety texture and balanced tannins pair well with the lamb’s succulent, slow-cooked texture, while its natural sweetness and complex layers of spice enhance the depth of the dish.

Amarone is a great wine to pair with lamb when you want something that will block out the gamey flavours of the lamb, as not everybody appreciates those flavours.

Ripasso, known for its rich fruit flavours like cherry, plum, and raisin, combined with earthy and spicy notes, complements the deep, tender richness of braised lamb. The wine’s medium-to-full body, along with its smooth tannins and lively acidity, helps cut through the fattiness of the slow-cooked lamb, creating a refreshing balance. Ripasso’s subtle hints of dried fruit and spice elevate the savoury, herb-infused flavours of the lamb.

Ripasso is a budget version of Amarone, where it's not going to be as bold and powerful, however, it will get the job done in masking the gamier flavours of your braised lamb.

Rioja Gran Reserva and grilled lamb form an elegant and deeply satisfying pairing. The extended aging of a Rioja Gran Reserva imparts complex flavours of dried red fruit, leather, tobacco, and earthy spice, which beautifully complement the rich, smoky, and savoury profile of grilled lamb. The wine’s refined tannins and vibrant acidity cut through the fattiness of the lamb, creating a harmonious balance. The subtle oak influence, with hints of vanilla and cedar, adds an additional layer of depth to the pairing, enhancing any herbs or marinades used on the lamb, such as rosemary, thyme, or garlic. This pairing offers a smooth, velvety experience where the refined character of the Rioja elevates the robust flavours of the lamb.

The rich, smoky, and slightly charred character of the lamb works beautifully with Zinfandel's ripe fruit flavours of blackberry, plum, and cherry. The wine's peppery spice and subtle hints of oak complement the lamb's robust taste, while its moderate tannins balance out the meat's fattiness.

Grilled lamb and American Brown Ale create a hearty, flavourful pairing. The malty richness of the brown ale, with its notes of caramel, toffee, and roasted nuts, complements the deep, smoky flavours of the grilled lamb. The beer’s moderate bitterness, often with hints of chocolate or coffee, balances the savoury, slightly charred meat, while the mild carbonation cuts through the lamb’s fattiness. This pairing works especially well if the lamb is seasoned with herbs or a spice rub, as the ale’s complexity enhances these additional layers of flavour without overpowering the dish.

Grilled lamb and British Brown Ale offer a more restrained, yet equally satisfying pairing. The toasty, nutty malt character of a British Brown Ale brings a gentle sweetness that harmonize with the lamb's rich, smoky flavours. Compared to its American counterpart, British Brown Ale tends to be less hoppy, with a softer bitterness that allows the earthy, savoury notes of the lamb to shine through. The ale’s smooth body and subtle hints of caramel and biscuit add complexity without overwhelming the meat, while its balanced finish helps cut through the lamb’s natural fattiness.

The caramel malt sweetness of the Amber Ale, with its toffee and biscuit notes, enhances the rich, smoky flavours of the grilled lamb. The moderate hop bitterness in the beer, often with citrus or pine undertones, cuts through the fattiness of the lamb, providing a refreshing contrast. The ale's robust yet smooth body supports the bold flavours of the lamb without overpowering them, making this pairing a perfect match for lamb seasoned with herbs, spices, or marinades that highlight the meat’s savoury qualities.

MacTarnahan's Mac's Amber Ale and grilled lamb create a delightful pairing that balances malt sweetness with the rich, smoky flavours of the meat. The amber ale's caramel and toasty notes complement the grilled lamb’s charred edges and savoury richness, while its mild hop bitterness adds a refreshing contrast. The medium body of Mac's Amber Ale helps to cut through the lamb's fattiness, enhancing the overall experience.

Aglianico and grilled lamb create a bold and complex pairing rooted in the earthy richness of both the wine and the meat. Aglianico, known for its intense tannins and high acidity, pairs beautifully with the smoky, charred flavours of grilled lamb. The wine’s deep dark fruit notes of black cherry, plum, and blackberry are complemented by its earthy undertones, hints of leather, and savoury spices, which mirror the depth and robustness of the lamb. Aglianico’s structured tannins help to cut through the lamb’s fattiness, while its firm acidity keeps the palate refreshed, allowing the flavours of both the wine and lamb to shine through in a well-balanced, lingering finish.

The intense, savoury flavours of grilled lamb, with its smoky, slightly charred edges, match beautifully with the deep, dark fruit notes of Cabernet Sauvignon, such as blackcurrant, plum, and blackberry. The wine’s firm tannins work to cleanse the palate, cutting through the richness and fattiness of the lamb, while its earthy undertones and hints of oak, tobacco, or green pepper complement the lamb’s robust, smoky character.

Côtes du Rhône and grilled lamb create a classic and harmonious pairing. The wine’s blend of Grenache, Syrah, and Mourvèdre grapes provides a robust mix of red and dark fruit flavours like cherry, plum, and blackberry, which dance quite well with the rich, smoky flavours of the grilled lamb. Its earthy undertones, herbal notes, and hints of pepper and spice match well with any herb or spice rubs used on the lamb, enhancing the dish’s depth. The medium tannins and balanced acidity of a Côtes du Rhône help cut through the lamb's fattiness, providing a refreshing yet structured finish that leaves the palate clean and ready for the next bite.

This pairing works beautifully with lamb seasoned with rosemary, thyme, or garlic!

Shiraz and grilled lamb make a bold and dynamic pairing that highlights the robust flavours of both. The rich, dark fruit notes of Shiraz, such as blackberry, plum, and black cherry, complement the smoky, charred qualities of the grilled lamb beautifully. Shiraz often features spicy undertones—think black pepper, cloves, and sometimes even a hint of smokiness—that enhance the lamb's savoury richness.

The wine’s medium to full body and moderate tannins help to cut through the fat of the lamb, creating a harmonious balance on the palate. The lush fruitiness of Shiraz also adds a layer of sweetness that can accentuate any herb or spice rub used on the lamb, making for a flavourful and satisfying experience. This pairing works particularly well with lamb seasoned with bold spices or marinades, allowing both the wine and the meat to shine together.

Syrah and grilled lamb create a rich and complementary pairing that highlights the best qualities of both. The bold, dark fruit flavours of Syrah—such as blackberry, plum, and black cherry—mesh beautifully with the smoky, charred notes of grilled lamb, while the wine's peppery spice and earthy undertones enhance the lamb's savoury richness. With firm tannins and good acidity, Syrah cuts through the fattiness of the lamb, providing a refreshing contrast.

The dark, malty characteristics of Schwarzbier, with its notes of roasted coffee, chocolate, and caramel, complement the rich, smoky flavours of grilled lamb beautifully. The beer’s moderate carbonation and smooth mouthfeel help to cleanse the palate, while its subtle sweetness balances the savory elements of the lamb. Additionally, the roasted undertones of Schwarzbier enhance the grilled notes of the meat, especially when seasoned with herbs or spices.

The deep, roasted malt characteristics of Irish stout—often featuring notes of coffee, chocolate, and dark caramel—complement the smoky, charred flavours of grilled lamb beautifully. The beer's creamy texture and moderate bitterness help to cut through the lamb's fattiness, providing a refreshing contrast. Additionally, the earthy undertones of the stout enhance the savoury qualities of the lamb, especially when seasoned with herbs like rosemary or thyme.

Cornas, a red wine from the Northern Rhône made primarily from Syrah, offers intense dark fruit flavours, such as blackberry and plum, alongside peppery spice and earthy notes. These qualities complement the rich, smoky, and charred flavours of grilled lamb beautifully. The wine’s firm tannins and vibrant acidity help to cut through the lamb's fattiness, creating a balanced experience.

A Grenache, Shiraz, and Mourvèdre (GSM) blend pairs wonderfully with lamb souvlaki due to the wine's rich, layered complexity and bold flavours. The bright, juicy red fruit notes from Grenache—such as raspberry and cherry—balance the savoury, spiced qualities of the lamb. Shiraz adds depth with its darker fruit flavours and peppery spice, while Mourvèdre contributes earthy, meaty undertones that mirror the lamb’s grilled, smoky character. The blend’s moderate tannins and fresh acidity complement the lamb’s tender texture, while cutting through the dish’s richness, creating a lively pairing for a Mediterranean meal.

Montepulciano d'Abruzzo pairs nicely with lamb souvlaki, offering a bold yet balanced experience. The wine’s robust dark fruit flavours, like blackberry and plum, align well with the grilled, savoury qualities of the lamb. Montepulciano’s earthy, herbaceous notes and hints of spice complement the Mediterranean herbs typically used in souvlaki seasoning. Its medium to full body and moderate tannins provide enough structure to stand up to the richness of the lamb, while the wine’s natural acidity cuts through the meat’s fattiness.

Pairing Zinfandel with lamb kebabs is a fantastic choice that highlights the dish's vibrant flavours. Zinfandel, known for its bold fruit profile featuring jammy blackberry, raspberry, and plum, complements the rich and succulent meat of the kebabs beautifully. The wine's moderate tannins and bright acidity balance the richness of the lamb, while its spicy and peppery notes enhance any seasoning used in the marinade.

If the kebabs are grilled with spices like cumin, paprika, or chili, the fruitiness of a medium-bodied Zinfandel (a bold, oaked Zin will not work in this instance), provides a refreshing contrast, making each bite more enjoyable. This pairing is especially delightful when served with roasted potatoes.

Baco Noir, known for its bold fruit flavours of blackberry, plum, and dark cherry, complements the juicy, grilled lamb beautifully. Baco Noir typically has a medium to full body with moderate acidity and soft tannins, making it an excellent match for the rich, charred notes of the kebabs.

If the lamb kebabs are marinated with spices like cumin or garlic, the wine's fruity profile and subtle earthiness enhance those flavours, creating a harmonious pairing. This combination is particularly delightful for outdoor grilling or casual gatherings.

Fitou, a red wine from the Languedoc region in France, is typically a blend of Grenache, Syrah, and Mourvèdre, offering rich fruit flavours of dark berries, plums, and subtle spice notes. Its medium to full body and well-structured tannins complement the juicy, grilled lamb beautifully, while its earthy undertones enhance the dish's savoury character.

If the kebabs are marinated with herbs and spices such as garlic, rosemary, or cumin, Fitou's fruity and spicy profile harmonizes with those flavours, enhancing the overall experience. This pairing works exceptionally well for casual dining or summer barbecues.

Montepulciano d'Abruzzo, an Italian red wine, is known for its deep, dark fruit flavours, such as black cherry and plum, complemented by earthy and spicy notes. The wine's moderate tannins and bright acidity enhance the grilled lamb, balancing its richness while accentuating the smoky char from the grill. If the kebabs are seasoned with herbs and spices like garlic, rosemary, or cumin, the wine's fruitiness and hints of spice create a harmonious pairing that enhances the overall flavour profile of the meal.

Corbières, a red wine from the Languedoc region in France typically features a blend of Grenache, Syrah, and Mourvèdre, offering bold fruit flavours like dark berries, plum, and spice, along with earthy undertones. The wine's medium to full body and well-structured tannins complement the rich, grilled lamb beautifully, while its herbal and peppery notes enhance any seasoning used in the kebabs.

The Cabernet component provides a robust structure and bold flavours of blackcurrant and plum, while the Merlot adds softness and ripe fruit notes, creating a harmonious blend that complements the juicy, grilled lamb. The wine's firm tannins work well with the kebabs' rich, meaty texture, enhancing the overall mouthfeel.

If the lamb kebabs are seasoned with herbs like rosemary or spices like cumin and paprika, the wine’s hints of spice and herbal undertones elevate the dish, making each bite more flavourful.

The bold, full-bodied character of Cabernet Sauvignon, with its dark fruit flavours like blackcurrant and blackberry, contrast the gamey and savoury flavours of grilled lamb. The wine's firm tannins and oak notes of vanilla and smoke enhance the kebabs' smoky, charred notes, along with any grilled hearty veggies accompanying the kebab.

If the kebabs are marinated with spices such as cumin, coriander, or paprika, the wine’s subtle herbal and spicy undertones further enhance the overall flavour profile.

Pairing Pinot Gris with lamb kebabs creates a refreshing and vibrant combination. This aromatic white wine, known for its bright acidity and fruit-forward flavours of pear, apple, and citrus, provides a lovely contrast to the rich, grilled lamb. The wine’s crispness helps to cut through the fattiness of the meat, while its fruity notes enhance the spices often used in the kebabs, such as cumin or coriander.

If the kebabs are served with a yogurt-based sauce or a zesty marinade, the refreshing qualities of Pinot Gris further elevate the dish, balancing the spices and adding an extra layer of flavour. This pairing is particularly delightful for those looking for a lighter option to work with any vegetables or grilled pineapple on your skewer.

Pauillac pairs exceptionally well with lamb featuring mushrooms and herbs, offering a sophisticated blend of flavours that enriches the dining experience. This Bordeaux wine, predominantly made from Cabernet Sauvignon, presents bold notes of blackcurrant, cedar, and earthy undertones that align beautifully with the rich flavours of the lamb. The wine's firm tannins and full body provide a robust structure, allowing it to stand up to the meat’s richness while its subtle herbal nuances echo the fresh herbs in the dish.

Lamb with mushrooms and herbs pairs wonderfully with Carménère, creating a delicious interplay of flavours. The wine, known for its rich, dark fruit notes and herbal undertones, resonates with the earthy qualities of the mushrooms and the aromatic herbs used in the dish. Carménère’s velvety texture and moderate tannins provide a satisfying mouthfeel that matches the tenderness of the lamb while allowing the dish's rich, umami flavours to sing.

Crozes-Hermitage pairs beautifully with lamb prepared with mushrooms and herbs, creating a delightful culinary experience. This northern Rhône wine, primarily made from Syrah, showcases vibrant notes of dark fruit, pepper, and subtle earthiness that align well with the savoury qualities of the lamb. The wine’s medium body and smooth tannins provide a nice balance, allowing it to interact seamlessly with the dish's rich, umami flavours. Additionally, the herbal notes in Crozes-Hermitage resonate with the fresh herbs used in the preparation.

Pairing roasted lamb with Bordeaux, particularly from regions like Pauillac or Saint-Estèphe, is a superb choice. The structured tannins, rich fruit, and earthy undertones of a Bordeaux blend, dominated by Cabernet Sauvignon, provide a perfect balance to the lamb's richness. The wine's blackcurrant, cedar, and graphite flavours enhance the savoury and herbal notes of the roasted lamb, while its tannins and acidity cut through the lamb's fat, cleansing the palate.

Cabernet Sauvignon’s dark fruit flavours—such as blackcurrant, plum, and blackberry—bring out the richness of the lamb, while its tannins grip the proteins of the meat, making each bite more savoury (and the wine much more smoother). The wine’s herbal and earthy notes, often including mint, eucalyptus, and tobacco, align well with any rosemary, thyme, or garlic used in roasting the lamb.

Médoc, a wine from Bordeaux’s Left Bank, is known for its Cabernet Sauvignon-dominant blends, which make it an excellent match for roasted lamb. The wine’s firm tannins, dark fruit flavours like blackcurrant and plum, and earthy notes of tobacco and cedar enhance the lamb’s rich, savoury character. The robust structure of Médoc cuts through the meat’s fattiness, while its mineral and herbaceous undertones complement the lamb’s seasoning.

The Dubbel’s rich malt character, with notes of caramel, dark fruit, and spices like clove and nutmeg, complements the savoury and slightly sweet flavours of roasted lamb. The beer’s moderate bitterness and carbonation help cleanse the palate of the lamb’s fattiness, while its toasty and fruity undertones, such as plum or raisin, enhance the lamb’s caramelized exterior. This pairing brings a delightful balance of earthy, sweet, and roasted flavours.

Scotch Ales, with their malty sweetness, caramel, toffee, and smoky undertones, complement the deep, savoury flavours of roasted lamb beautifully. The beer's subtle smokiness and notes of dried fruit like fig or raisin enhance the lamb’s roasted crust and any herbs or spices used in its preparation. Its smooth, full-bodied texture and moderate carbonation cut through the lamb’s fattiness, balancing the dish with a touch of sweetness and earthy complexity.

Biere de Garde pairs with roasted lamb through its malty sweetness and subtle spice, which provide an engaging partner to the savoury richness of the meat. The beer’s toasted malt flavours and slight fruitiness balance the lamb's fat, while its dry finish keeps the pairing from feeling too heavy. The rustic, earthy notes in the Biere de Garde resonate with the roasted depth of the lamb, creating a flavourful interplay between the two that brings out the unique characteristics of both the beer and the dish.

Pairing Tignanello, a renowned Super Tuscan, with roasted lamb is a fantastic choice. This wine, primarily made from Sangiovese blended with Cabernet Sauvignon and Merlot, offers a complex profile of dark fruits, such as cherry and blackberry, along with notes of leather, herbs, and spices.

The wine’s acidity and firm tannins beautifully dance with the richness of the roasted lamb, while its earthy and herbal nuances enhance the meat’s savoury flavours. The subtle oak aging adds a layer of depth with hints of vanilla and toast, which harmonizes with any roasted garlic or rosemary used in the dish.

Broughton Black Douglas pairs well with roasted lamb, offering roasted malt flavours with a hint of chocolate and coffee that contrast the lamb's savoury richness. The ale’s subtle bitterness and smooth finish help balance the fattiness of the lamb, while its dark, earthy notes enhance the depth of the dish. This pairing brings together the robust flavours of both the beer and the meat, making for a hearty combination.

Adnams Broadside pairs well with roasted lamb by bringing robust malt flavours and a touch of dark fruit sweetness to the table. Its rich caramel and toffee notes contrast with the lamb's savoury richness, while the ale's bitterness helps to balance out the fattiness of the meat. The slight spiciness and depth in Broadside work alongside the hearty texture of the roasted lamb, creating a pairing that feels bold and satisfying with each bite and sip.

Clos de Vougeot, a prestigious Grand Cru Burgundy, pairs elegantly with roasted lamb. This Pinot Noir-based wine offers complex layers of red fruit like cherry and raspberry, along with earthy, mushroom, and forest floor notes that harmonize with the rich, savoury flavours of the lamb. The wine’s softer tannins and bright acidity balance the lamb's texture, cutting through its fat while enhancing the caramelized, roasted exterior. The nuanced floral and spice elements of Clos de Vougeot also add depth to the pairing.

Merlot and roasted lamb can make a very enjoyable pairing, although it might not be the most intense option. Merlot’s medium body, velvety tannins, and flavours of plum, black cherry, and soft herbs complement the rich, savoury qualities of roasted lamb. The wine's fruitiness and often subtle spice notes, along with hints of chocolate or mocha, enhance the lamb's flavours without overpowering it. Merlot’s gentle acidity helps balance the lamb’s fat content, while its smooth texture complements the lamb's tenderness.

Rioja Reserva pairs wonderfully with roasted lamb, provided the lamb's flavours are bold. The wine’s complex flavours of dark berries, dried herbs, and earthy undertones align well with the savoury richness of roasted lamb. Subtle hints of leather, tobacco, and a touch of spice from the oak aging in Rioja Reserva enhance the lamb’s roasted, caramelized edges. The wine's acidity brings freshness, cutting through the fat of the meat, while its smooth tannins meld beautifully with the lamb’s texture.

Shiraz pairs beautifully with roasted lamb due to its bold, full-bodied profile. The rich, dark fruit flavours of the wine—such as blackberry and plum—are elevated by subtle undertones of black pepper, olive, and even hints of meatiness. These notes resonate with the savoury, herb-infused qualities of roasted lamb, creating a harmonious combination. The tannins in Shiraz also provide a robust structure that enhances the tender, juicy texture of the lamb.

Tannat pairs well with roasted lamb due to its bold structure and intense flavours. The wine's high tannins and deep, dark fruit notes, such as blackberry and plum, match the rich, savoury qualities of the lamb. Tannat's earthy undertones and hints of tobacco and spice enhance the flavours of the tender meat, while its acidity cuts through the lamb's fat, making the pairing feel balanced and vibrant.

Trappist beer pairs with roasted lamb through its deep, malty richness and complex flavours, which dance with the tender, savoury meat. The beer's caramelized notes, along with hints of dark fruit and spice, create an interplay with the lamb's roasted depth. Its balanced bitterness cuts through the fat of the lamb, while the slight sweetness rounds out the flavours, offering a robust and dynamic experience that brings out the character of both the beer and the meat.

Abbey beer pairs with roasted lamb by offering rich malt flavours, caramel notes, and a touch of spice, which flirt with the savoury, tender meat. Its smooth, full-bodied character helps balance the lamb's richness, while the beer’s subtle sweetness cuts through the fat. The hints of dark fruit and yeast add layers of complexity to the meal, highlighting the roasted flavours of the lamb without overwhelming them. This pairing showcases how the beer’s depth interacts with the hearty nature of the dish.

Chambertin pairs with roasted lamb by offering a deep, earthy profile with notes of black cherry, truffle, and subtle spice. The wine’s firm tannins and vibrant acidity contrast with the lamb's tender, savoury richness, bringing balance to the meal. Its layers of complexity, including hints of forest floor and leather, mirror the depth of flavour in the roasted lamb, creating an interaction where both the wine's elegance and the lamb’s heartiness come through.

Primitivo pairs well with roasted lamb by bringing bold, jammy fruit flavours like plum and black cherry that match the lamb's rich, savoury taste. The wine’s peppery spice and earthy undertones add an extra layer of depth to the dish, creating a dynamic contrast to the tender, roasted meat. Primitivo's high tannin structure and acidity cut through the fat, providing balance while allowing the lamb's natural flavours to stand out.

Bohemia beer pairs with roasted lamb by offering a crisp, malty profile that contrasts the richness of the meat. Its light bitterness and clean finish help to cut through the lamb's fat, while subtle floral and herbal notes add a refreshing element to the meal. The beer’s slightly toasted malt character brings out the depth in the roasted flavours of the lamb, creating a balanced interaction between the savoury meat and the refreshing qualities of the beer.

Greene King Abbot Ale pairs well with roasted lamb, offering malty richness and a hint of caramel sweetness that contrasts the savoury, tender lamb. The ale's bitterness from the hops cuts through the fattiness of the roast, while its smooth texture and slight fruitiness bring a refreshing balance to the dish. The roasted malt flavours in the ale match the depth of the lamb, making for a satisfying pairing.

Beaune, an elegant red Burgundy, pairs well with roasted lamb by offering a medium-bodied wine with bright red fruit flavours like cherry and raspberry, combined with earthy undertones. The wine's smooth tannins and vibrant acidity cut through the richness of the roasted lamb, creating a refreshing contrast to the meat's tender and savoury texture. Beaune’s subtle complexity, with hints of herbs and light spice, brings out the depth of the lamb.

What stops this from being a fantastic pairing, is that the bolder flavours of lamb might overwhelm this wine (as it is made with Pinot Noir.)

Douro Tinto pairs beautifully with roasted lamb, offering deep, rich flavours that balance the lamb's savoury and robust nature. With its dark fruit notes like blackberry and plum, along with hints of spice and earth, Douro Tinto stands up well to the lamb's hearty texture. The wine’s firm tannins and moderate acidity help cut through the richness of the roasted meat, making each bite more enjoyable. The combination of bold flavours from both the wine and the lamb creates a satisfying, full-bodied pairing.

The bold tannins and rich structure of Barolo complement the savoury, succulent texture of roasted lamb. Barolo’s high acidity helps cut through the lamb's fattiness, while its notes of dark cherry, tar, and dried herbs enhance the roasted flavours. The wine’s earthy, truffle-like nuances also harmonize beautifully with the caramelized exterior of the lamb.

With this pairing, you are going to taste more of the wine, than the subtle gaminess of the lamb, as Barolo is a very powerful red wine.

Chianti Classico and roasted lamb make an okay pairing, but it lacks the synergy found in more robust wine pairings. Chianti Classico, with its medium body, bright acidity, and red fruit notes of cherry and raspberry, is better suited to lighter meats or tomato-based dishes. While its acidity can help cut through the lamb’s richness, the wine’s relatively low tannin structure and more delicate profile may struggle to match the depth of flavour and fat content in roasted lamb. The earthy, herbal notes in Chianti Classico can complement certain herbs used in seasoning the lamb, but overall, the pairing may feel somewhat unbalanced, with the wine’s lighter characteristics being overshadowed by the lamb’s boldness.

Pinot Noir and roasted lamb generally aren't the most ideal pairing due to several key differences in their flavour and texture profiles. Pinot Noir, with its light to medium body, delicate tannins, and bright red fruit notes like cherry and cranberry, often lacks the robust structure needed to stand up to the rich, savoury depth of roasted lamb. The wine's subtle earthiness and floral notes can be overshadowed by the strong, gamey flavours of the lamb, leaving the pairing somewhat unbalanced.

Additionally, roasted lamb often has a fattier texture and bolder, more concentrated flavours, which typically pair better with wines that have more tannic grip and a fuller body. Pinot Noir’s softer tannins don’t quite have the ability to cleanse the palate between bites, resulting in a pairing that can feel flat or underwhelming. For roasted lamb, a more robust wine like Syrah or Rioja Reserva tends to create a better flavour match.

A time where I might consider Pinot Noir is if the Roasted Lamb is served beside earthy foods like mashed potatoes, mushrooms, or root vegetables. Another instance might be where the lamb isn't overly gamy, or perhaps you're someone who really relishes in the gaminess of lamb and you don't want your wine masking any of that flavour.

Bordeaux pairs well with roasted leg of lamb due to its bold structure and layered flavours. The dark fruit notes of blackcurrant, plum, and blackberry in Bordeaux wines work well with the rich, savoury character of the lamb. Bordeaux’s firm tannins help cut through the fattiness of the meat, creating a balance between the wine’s robust profile and the lamb’s tender texture. Additionally, the earthy, cedar, and tobacco notes often found in Bordeaux align with the herb and garlic seasonings typically used on roasted lamb.

Cornas, a Syrah-based wine from France’s Northern Rhône, pairs beautifully with roasted leg of lamb due to its bold structure and deep, earthy flavours. The wine’s dark fruit notes, such as blackberry and blackcurrant, pair well with the lamb’s rich, roasted character. Cornas often has peppery and smoky elements that echo the seasoning typically used in lamb, like rosemary and garlic.

Anjou-Villages, a red wine from the Loire Valley in France, pairs well with roasted leg of lamb due to its earthy and fruit-forward characteristics. Made primarily from Cabernet Franc, the wine brings flavours of dark berries like blackcurrant and blackberry, which stand up to the rich, roasted flavours of the lamb. Herbal and green pepper notes, common in Anjou-Villages, reflect the herbs typically used in seasoning the lamb, while the wine’s moderate tannins and acidity cut through the meat’s fat, keeping the pairing balanced. The wine's fresh acidity and subtle tobacco undertones create a contrast that brings complexity to the dish without overwhelming its flavours.

Cabernet Sauvignon pairs effectively with roasted leg of lamb due to its bold tannins and concentrated flavours. The wine’s dark fruit notes, like blackberry, cassis, and plum, resonate with the lamb’s rich, savoury qualities. The firm tannins in Cabernet Sauvignon provide the structure needed to balance the fattiness of the lamb, while its acidity helps to refresh the palate between bites. The wine’s earthy, herbal, and occasionally smoky undertones work well with the garlic, rosemary, and other seasonings often used in preparing roasted leg of lamb.

Rioja Reserva pairs nicely with roasted leg of lamb, offering a structured and flavourful combination. The wine’s dark fruit flavours, like black cherry and plum, align well with the deep, savoury qualities of the lamb. The oak aging in Rioja Reserva brings in notes of vanilla, tobacco, and dried herbs, which match the roasted, caramelized edges of the meat and the seasoning used.

The succulent and tender leg of lamb, often seasoned with rosemary, garlic, and other herbs, pairs wonderfully with Minervois. The wine’s bold structure and dark fruit flavours, like blackberries and plums, complement the rich, meaty character of the lamb. Its earthy and spicy notes enhance the herbaceous elements of the dish, while the wine’s tannins provide the necessary structure to balance the lamb’s richness.

Musigny, a grand cru Burgundy made from Pinot Noir, and roasted leg of lamb can create an interesting pairing, though it may not be the most traditional. Musigny’s lighter body and bright red fruit notes, such as cherry and raspberry, contrast with the rich, savoury flavours of the lamb. Its earthy undertones and floral nuances bring a delicate complexity that can pair with the herbs and garlic used in the lamb’s preparation. However, the wine’s soft tannins and subtle structure might not fully match the lamb’s depth, making it a pairing that emphasizes finesse and elegance over boldness and intensity.

Ribera del Duero Gran Reserva, with its elegant structure and well-aged complexity, is a superb partner for lamb shoulder. This Spanish wine, known for its deep, concentrated flavours of dark cherry, leather, and tobacco, pairs wonderfully with the lamb’s rich, slow-cooked texture. The wine’s silky tannins and balanced acidity provide a beautiful contrast to the tender, fatty meat, while its hints of oak, spice, and dried herbs enhance the depth of seasoning in the lamb. This pairing is especially harmonious when the lamb is roasted or braised with earthy herbs like oregano or sage.

Brunello di Montalcino, made from 100% Sangiovese, is an exceptional pairing for lamb shoulder. Known for its deep, robust flavours of dark cherry, plum, leather, and tobacco, this Italian red complements the rich, tender meat beautifully. The wine’s firm tannins and bright acidity cut through the lamb’s fattiness, while its earthy, herbal notes of dried thyme, rosemary, and sage enhance the lamb’s seasoning. The extended aging process in Brunello also imparts complex layers of spice and oak, adding depth to the pairing, especially when the lamb is slow-roasted or braised for a more intense flavour profile.

Châteauneuf-du-Pape, with its bold, full-bodied profile, is an excellent match for lamb shoulder. This Rhône Valley red, known for its rich layers of dark fruit like blackberry and plum, along with earthy spices, leather, and hints of garrigue (wild herbs), complements the hearty flavours of the lamb. Its robust tannins and warm, slightly peppery finish stand up to the lamb’s richness, while its balanced acidity helps refresh the palate. The wine's complexity enhances slow-cooked or roasted lamb shoulder seasoned with Mediterranean herbs such as rosemary, thyme, and oregano, creating a deeply satisfying, savoury pairing.

Vacqueyras, a robust red wine from the Southern Rhône, is a great match for lamb shoulder. Its bold, earthy flavours and firm tannins complement the rich, succulent meat of the lamb. The wine's notes of black fruit, herbs, and spices enhance the depth of flavour in a slow-cooked or roasted lamb shoulder, especially if seasoned with rosemary, thyme, or garlic. The slightly rustic character of Vacqueyras pairs beautifully with the tenderness and fattiness of the lamb, cutting through the richness while enhancing the savoury elements of the dish.

Saumur red wine, primarily made from Cabernet Franc, offers an elegant, medium-bodied pairing with lamb shoulder. Its bright red fruit notes—such as redcurrant and raspberry—combined with subtle herbal and earthy undertones, work beautifully with the rich, savoury flavours of the lamb. The wine's moderate tannins and refreshing acidity help cleanse the palate, cutting through the lamb’s fattiness while enhancing its natural flavours. Saumur’s delicate minerality and hints of green pepper add a distinctive complexity, making it a great match for a roasted or braised lamb shoulder seasoned with thyme, garlic, or bay leaves.

Ribera del Duero Reserva offers a refined yet powerful pairing with lamb shoulder. This wine, aged for a shorter period than the Gran Reserva, maintains vibrant fruit flavours like black cherry and plum, complemented by notes of vanilla, spice, and a touch of earthy leather from oak aging. Its firm tannins and well-integrated acidity balance the richness of the lamb, while the wine’s depth and structure hold up to the robust flavours of a slow-cooked or roasted lamb shoulder. The Reserva’s touch of smokiness and savoury undertones also enhance the dish, especially when the lamb is prepared with garlic, rosemary, or paprika.

Rosso di Montalcino, a younger sibling of Brunello, is an excellent pairing for lamb shoulder when you want a lighter but still structured wine. This Sangiovese-based wine features bright red fruit flavours like cherry and red plum, along with herbal notes and a touch of earthiness. Its moderate tannins and refreshing acidity make it a good complement to the rich, succulent meat of lamb shoulder without overpowering it. The wine’s liveliness and subtle spice work well with roasted or braised lamb, especially when seasoned with rosemary or fennel.

If you want to taste the gaminess of your Lamb, choose this wine over full-bodied reds, such as Brunello.

Chiroubles, a lighter and more floral Beaujolais Cru, offers a unique contrast when paired with lamb shoulder. Its bright red fruit flavours—think raspberry, cherry, and cranberry—bring a refreshing lift to the richness of the lamb. While less tannic than heavier reds, Chiroubles' vibrant acidity cuts through the fattiness of the meat, providing balance without overwhelming the dish. The wine’s delicate floral and earthy undertones, along with its smooth texture, complement roasted or braised lamb shoulder, especially when seasoned with herbs like mint or parsley, for a more elegant and lighter pairing.

Bordeaux, especially a Merlot-dominant blend from the Right Bank, pairs wonderfully with lamb stew. The wine’s softer tannins, ripe black fruit flavours (plum, blackberry), and earthy notes of tobacco and leather complement the richness of the slow-cooked lamb. Bordeaux’s balance of acidity and structure helps cut through the fat in the stew, enhancing the savoury flavours while refreshing the palate.

A Cabernet Sauvignon-dominant Bordeaux from the Left Bank, with its firmer tannins and notes of cassis, cedar, and graphite, can also work well, especially if the lamb stew includes heartier ingredients like mushrooms or root vegetables.

Pairing Rioja Reserva with lamb stew is an excellent choice that enhances the dining experience. This Spanish wine, primarily made from Tempranillo, features rich flavours of dark cherry, plum, and spices, dancing with earthy notes from oak aging. The wine's well-integrated tannins and balanced acidity make it an ideal match for the tender, slow-cooked lamb, as they help cut through the stew's richness. Rioja Reserva’s complexity and hints of vanilla and leather accentuate the savoury elements of the lamb stew, especially if it includes root vegetables and aromatic herbs like thyme and bay leaf.

The deep, savoury flavours of the lamb dance amazingly well with Syrah’s dark fruit notes like blackberry and plum, along with its signature peppery spice. Syrah often carries earthy, smoky, and sometimes meaty undertones, which mirror the richness of the stew, particularly if it’s slow-cooked with herbs, garlic, and wine. Its firm tannins and balanced acidity cut through the fat in the lamb, while its subtle smokiness and spice add depth to the dish.

Grenache is a wonderful pairing for lamb stew, particularly when the dish is rich and aromatic. Known for its bright red fruit flavours—such as raspberry, strawberry, and cherry—Grenache also brings earthy undertones and a hint of spice that complement the hearty nature of the stew. Its medium body and moderate tannins balance the richness of the lamb without overwhelming it, while the wine’s acidity cuts through the fat. The warm, fruity character of Grenache enhances the savoury flavours, especially when seasoned with herbs like thyme, rosemary, or cumin.

Known for its red and dark fruit notes, such as plum and blackberry, along with herbal undertones like green pepper and earthy spices, Carménère holds up to the richness of the lamb. Its medium body and moderate tannins provide structure without overwhelming the stew's flavours. The wine’s subtle spiciness and hints of smokiness can enhance the dish, especially if the stew includes herbs like rosemary or thyme, along with green peas, string beans or bell pepper. Carménère’s balance of fruit, spice, and earthiness can creates a pleasant pairing with lamb stew.

Ribera del Duero pairs well with lamb stew due to its rich structure and layered flavours. The wine’s dark fruit notes, such as plum and blackberry, work alongside the hearty, slow-cooked flavours of the lamb. Oak aging gives Ribera del Duero earthy undertones of tobacco, leather, and spice, which reflect the herbs and spices commonly used in lamb stew, such as rosemary and thyme.

Fuller's 1845 Strong Ale, with its deep amber colour and robust malt character, features notes of toffee, caramel, and dried fruit, along with a hint of warming alcohol.

The ale’s malty sweetness complements the hearty, savoury elements of the lamb stew, while its moderate bitterness helps to balance the richness of the dish. The subtle fruity and nutty flavours in Fuller's 1845 enhance the stew's depth, especially if it includes vegetables like carrots and potatoes.

Pairing Saint-Émilion Premier Grand Cru Classé with lamb stew creates a luxurious dining experience. This wine, typically dominated by Merlot, boasts rich, ripe fruit flavours such as plum and cherry, combined with complex notes of chocolate, spice, and earthy undertones.

The wine's velvety tannins and balanced acidity make it an excellent match for the tender, slow-cooked lamb, enhancing the stew's richness without overpowering it. The depth and complexity of the Saint-Émilion highlight the flavours of the stew, especially if it includes aromatic herbs like thyme and rosemary. This pairing offers a beautifully harmonious blend of flavours that elevates both the wine and the dish.

Cabernet Sauvignon is a classic pairing for lamb stew, particularly when the stew is hearty and rich. This full-bodied wine, known for its bold tannins and deep flavours of blackcurrant, plum, and cedar, complements the robust characteristics of the lamb. The wine's tannins help to cut through the richness of the meat, while its acidity balances the dish’s fatty elements.

If the lamb stew includes earthy ingredients like root vegetables, herbs, or mushrooms, the wine's complexity and subtle herbal notes enhance those flavours, creating a harmonious pairing. Opt for a Cabernet Sauvignon from regions like Napa Valley, Barossa Valley or Bordeaux, where the wine's structure and depth can stand up to the rich, slow-cooked lamb stew.

A lamb stew pairs wonderfully with a Shiraz, thanks to the wine’s bold, fruit-forward profile and spicy undertones. The rich, meaty flavours of the lamb are delicious with Shiraz’s deep blackberry, plum, and dark cherry notes. The wine’s peppery spice and hints of smokiness blend seamlessly with any herbs or spices in the stew, enhancing the dish’s depth. Additionally, Shiraz’s moderate tannins cut through the lamb’s fat, balancing the richness and providing a smooth, satisfying mouthfeel.

Patrimonio, a robust red wine from the island of Corsica made primarily from the Niellucciu grape (closely related to Sangiovese), pairs excellently with lamb stew. The wine’s firm tannins and earthy, herbal notes complement the rich, savoury flavours of the lamb, especially if the stew includes Mediterranean herbs like rosemary, thyme, and garlic. Patrimonio's red fruit flavours—such as cherry and plum—add brightness to the dish, while its natural acidity balances the stew's richness. The wine’s subtle rustic and leathery qualities further enhance the complexity of the lamb.

Coteaux du Languedoc, a wine from the Languedoc region of southern France, pairs wonderfully with lamb stew due to its rich, rustic character. Typically a blend of Grenache, Syrah, and Mourvèdre, this wine offers deep, dark fruit flavours like blackberry and plum, along with earthy, herbal, and sometimes garrigue notes, which mirror the Mediterranean herbs often used in lamb stew. Its moderate tannins and balanced acidity help cut through the richness of the lamb, while the wine’s subtle peppery spice and hints of leather or smoke complement the stew's hearty, slow-cooked flavours.

Bual Madeira, a medium-sweet fortified wine, pairs intriguingly with lamb stew. The wine’s rich flavours of dried fruit, caramel, and nuts create a contrast with the savoury, slow-cooked elements of the stew. The sweetness of Bual balances the bold, earthy flavours of the lamb while its acidity helps to cut through the richness of the dish. Bual Madeira’s slight smoky and spicy notes also mirror the stew’s seasoning, creating layers of flavour.

I should give this pairing a higher rating, but Madeira is not popular in North America, and my recommendation is meant more for us folks who appreciate Madeira or are interested in some experimental lamb stew pairings.

Douro Tinto, a robust red wine from Portugal, pairs well with lamb stew due to its full body and concentrated flavours. The wine’s dark fruit notes—such as black cherry, plum, and blackberry—are well-suited to the rich, slow-cooked lamb. Douro Tinto's earthy, herbal undertones, along with hints of spice and leather, match the depth of flavour often found in lamb stew, especially when seasoned with herbs like rosemary and thyme.

Brouilly, one of the ten Beaujolais Crus made from Gamay, offers a lighter, fruit-forward wine that pairs unexpectedly well with lamb stew. Known for its bright red fruit notes like cherry and raspberry, Brouilly brings a fresh, vibrant contrast to the rich, savoury flavours of lamb stew. Its moderate acidity cuts through the fattiness of the lamb, while subtle earthy and floral undertones echo the herbs and vegetables often found in the stew. Though lighter in body, Brouilly’s lively character keeps the pairing engaging without overpowering the dish’s depth.

In addition, if your lamb stew is heavy on tomatoes, Brouilly makes an excellent choice as the wine is much more acidic than it is tannic. You never want to pair tannic wines with tomatoes as tannin clashes with the acidity of the tomatoes.

Vinsobres, a red wine from the Southern Rhône, pairs well with lamb stew due to its robust structure and rich flavours. The wine’s dark fruit notes, like blackberry and plum, match the deep, savoury quality of slow-cooked lamb. Vinsobres also offers spicy and earthy elements, such as pepper, herbs, and leather, which reflect the seasonings often used in lamb stew, like thyme and rosemary.

Counoise, a lesser-known Rhône grape, pairs well with lamb stew thanks to its bright acidity and soft tannins. The wine’s fresh red fruit flavours, like cherry and raspberry, bring a lighter contrast to the rich, slow-cooked lamb. Counoise also has subtle peppery and herbal notes that match the seasonings typically used in lamb stew, such as rosemary and thyme.

Saumur, a Cabernet Franc-based wine from the Loire Valley, pairs well with lamb stew due to its fresh acidity and earthy, herbal notes. The wine’s flavours of red berries, like cherry and cranberry, offer a contrast to the rich, slow-cooked lamb, while its subtle green pepper and leafy undertones echo the herbs often used in the stew, such as thyme and rosemary.

Cahors, primarily made from Malbec, pairs very well with lamb stew due to its bold and robust character. The wine's deep, dark fruit flavours, such as blackberry and plum, harmonise with the rich, savoury notes of the lamb, while its earthy and spicy undertones enhance the stew’s depth. Cahors boasts firm tannins and a full body, which provide the structure needed to stand up to the hearty nature of lamb stew.

When pairing ale with lamb stew, a malty, robust ale is an excellent choice. A rich, full-bodied ale, such as a brown ale or a Belgian dubbel, complements the hearty, savoury flavours of the lamb and vegetables. The malt sweetness and caramel notes in these ales harmonize with the rich, slow-cooked meat, while their slightly bitter or spicy undertones balance the stew’s fattiness.

An English-style bitter or a Scottish ale also works well, as their moderate bitterness and toasty malt profiles enhance the earthy flavours of the lamb, especially in stews with root vegetables or herbs.

Petit Verdot can work with lamb stew, but it’s not the ideal pairing. While the wine’s dark fruit flavours—like blackberry and plum—and its spice and floral undertones do complement the savoury richness of the lamb, its bold tannins and intensity can sometimes overpower the more delicate flavours in the stew. The wine’s structure is strong enough to handle the dish, but it may lack the balance that lighter, more versatile reds bring. Overall, it’s a decent match, but not the best choice for showcasing the full complexity of a lamb stew.

Typically made from Cabernet Franc, Anjou offers bright red fruit flavours like raspberry and cherry, along with herbal and floral notes. The wine’s medium body and softer tannins provide a gentle structure that won’t overpower the dish. However, the lighter profile of Anjou might not fully stand up to a rich, hearty lamb stew.

Lamb tenderloin pairs wonderfully with Côtes du Rhône, as the wine's rich, fruit-forward profile and earthy undertones harmonize with the tender, mildly sweet flavour of the lamb. The blend of Grenache, Syrah, and other Rhône varietals provides dark berry notes, like blackberry and plum, that enhance the savoury richness of the lamb, while the wine’s peppery and herbaceous qualities elevate the dish’s seasoning. The medium body and smooth tannins of Côtes du Rhône balance the tenderloin’s delicate texture without overpowering it, bringing out the best in both the wine and the lamb.

Beaujolais Cru Morgon pairs exceptionally well with lamb tenderloin due to its fuller body and more structured profile compared to other Beaujolais wines. Morgon’s deep flavours of dark cherry, blackberry, and plum enhance the mild, savoury richness of the lamb, while its earthy, mineral notes add complexity to the pairing. The wine’s firm tannins and balanced acidity cut through the tenderloin’s juiciness, offering a perfect counterbalance to the lean, delicate texture of the meat. This pairing creates a refined experience, with the bold fruit and subtle spice of Morgon complementing the lamb’s natural flavours.

Moulin-à-Vent, one of the most structured and robust Beaujolais Crus, pairs beautifully with lamb tenderloin. Known for its concentrated flavours of black cherry, plum, and violet, Moulin-à-Vent enhances the tender, mildly sweet taste of lamb, while its firm tannins and subtle earthy notes provide depth and complexity to the pairing. The wine’s bold structure stands up to the richness of the lamb tenderloin without overpowering its delicate texture. Its hint of spice and mineral finish creates a harmonious balance, making this pairing both elegant and flavourful.

Lamb tenderloin pairs beautifully with Beaujolais Villages, thanks to the wine’s bright red fruit flavours and light body. The juicy notes of cherry, raspberry, and cranberry in Beaujolais Villages enhance the mild, slightly sweet taste of the lamb, while the wine’s fresh acidity cuts through the richness of the meat, keeping the pairing balanced and refreshing. The soft tannins of Beaujolais Villages ensure the wine doesn't overpower the tender texture of the lamb, making for a harmonious match.

Braised lamb shoulder pairs beautifully with Cornas, a robust Syrah from the Northern Rhône. The rich, tender meat of the braised lamb, infused with herbs and spices during the slow cooking process, marries well with the deep, dark fruit flavours of Cornas, such as blackberry and plum. The wine’s earthy undertones and peppery spice enhance the savoury notes of the lamb, creating a harmonious balance on the palate. Cornas’s firm tannins also cut through the lamb's richness, providing a smooth and satisfying mouthfeel. This pairing works particularly well when the lamb is braised with aromatic vegetables and a full-bodied sauce.

If your lamb shoulder is not served in alongside a hearty sauce, Cornas should not be your wine of choice, as it will completely overwhelm the succulent flavours of your braised lamb.

Shiraz pairs excellently with roast lamb and apricot, as its bold, rich character contrasts well with the sweet and savoury flavours of the dish. The wine’s dark fruit notes, such as blackberry and plum, resonate with the sweetness of the apricots, while its peppery and smoky undertones work well with the savoury lamb.

Carménère pairs nicely with lamb and mint due to its distinctive herbaceous and earthy qualities. The wine’s dark fruit flavours, such as blackberry and plum, contrast with the fresh, cooling notes of the mint, while its green pepper and spice elements echo the herbal tones in the dish.

Barbecued lamb ribs pair wonderfully with Shiraz, making for a hearty and flavourful combination. The rich character of Shiraz, with its dark fruit notes, like blackberry and plum, contrast the smoky, charred flavours of the ribs perfectly. The wine’s spicy undertones, often featuring hints of black pepper and licorice, enhance the savoury depth of the lamb, while its moderate to high tannins help to cut through the richness of the meat. Additionally, Shiraz’s full-bodied nature ensures it stands up well to the intensity of the barbecue sauce, making each bite of lamb feel indulgent and satisfying.

A full-bodied Shiraz will work best when your lamb ribs are seasoned with robust spices or served with a tangy, sweet sauce. If your lamb ribs are done in a more of a naked style, seek out a medium-bodied Shiraz.

Rioja Reserva, primarily made from Tempranillo, offers a rich profile of dark fruit flavours like cherry and plum, along with notes of vanilla, leather, and spice from oak aging.

The wine’s medium to full body and balanced acidity work well with the hearty, savoury nature of the lamb stew. The rich, tender lamb and the comforting potatoes absorb the wine's complexity, enhancing the overall flavour experience. Additionally, the earthy notes in the Rioja can echo any herbs or spices used in the stew, such as rosemary or garlic

The succulent, savoury lamb, with its rich, slightly gamey flavour, is elevated by the creamy and garlicky aioli, which adds a pungent and luscious contrast. Zinfandel, with its robust body, ripe fruit flavours of raspberry, blackberry and plum, contrasts the intensity of the lamb and the aioli, washing away all those gamey and pungent flavours whenever you take a sip.

That's not to say you won't be able to taste the lamb or garlic. While both the wine and lamb are in your mouth, you'll get some frisky action as the wine’s peppery spiciness and medium tannins harmonize with the meat and aioli.

Pairing lamb testicles, a delicate and often creamy-textured dish, with Champagne creates an intriguing contrast. Champagne’s bright acidity and lively bubbles provide a refreshing counterbalance to the richness of the lamb testicles. The wine’s citrus and green apple flavours, along with its yeasty, toasty notes, bring a fresh and vibrant element to the dish, cutting through its texture. Additionally, the minerality found in Champagne can pair well with the subtle flavours.

Cava pairs well with lamb fries (deep fried and breaded lamb testicles) due to its refreshing acidity and vibrant bubbles, which help balance the richness of the dish. The sparkling wine’s bright citrus and green apple flavours provide a crisp contrast to the creamy texture of lamb fries, while the subtle yeast and nutty notes from Cava's traditional production method add depth to the pairing. The wine’s effervescence also helps cleanse the palate between bites, keeping the dish from feeling too heavy.

Lamb testicles, often called lamb fries, are a delicacy in many cuisines, known for their tender texture and mild, slightly creamy flavour. Typically prepared by peeling, breading, and frying or sautéing, they develop a crispy exterior with a soft, delicate interior. Sekt, a German sparkling wine, pairs well with this dish due to its bright acidity and effervescence, which balance the richness of the lamb testicles. The wine’s citrus and floral notes offer a refreshing contrast, while the bubbles help cleanse the palate between bites, making the pairing feel light and lively despite the dish’s richness.

The rich, tender lamb, often cooked with spices and aromatic herbs, is beautifully complemented by the creamy, fruit-forward character of Australian Chardonnay. With notes of ripe tropical fruits like pineapple and mango, along with hints of vanilla and toasted oak, the wine enhances the savoury qualities of the lamb while its bright acidity cuts through the dish's richness.

Fire pot lamb and Côte-Rôtie make for an exceptional pairing that showcases the rich flavours of both. Côte-Rôtie, a renowned red wine from the Northern Rhône primarily made from Syrah, offers deep fruit notes like blackberry and plum, along with earthy, smoky, and spicy undertones. These qualities beautifully complement the tender, aromatic lamb cooked in fragrant spices and herbs.

The wine's bold tannins and bright acidity help to cut through the richness of the lamb, while its complex flavour profile enhances the dish's savoury and spicy elements. If the fire pot lamb features ingredients like garlic, rosemary, or cumin, the wine's herbal notes and subtle pepperiness further elevate the experience, creating a harmonious and memorable meal.

The wine’s bold flavours of dark fruit, such as blackberry and plum, align well with the rich, savoury notes of the lamb, which is often marinated in soy sauce and spices. The velvety tannins of Malbec help to soften the meat's richness, while its subtle hints of spice and earthiness enhance the dish's umami character. Additionally, the wine’s acidity balances the dish's savoury components.

Known for its dark fruit notes like plum and blackberry, along with distinctive herbal and green pepper characteristics, Carménère works beautifully with the savoury elements of the dish, especially when it features soy sauce and spices. The wine's medium body and soft tannins match perfectly with the tender, marinated meat, while its hints of spice elevate the overall flavour profile of the stir fry.

This has been my favourite wine pairing with Mongolian Lamb so far as I enjoy how the earthy, along with green bell pepper, herbs and black pepper flavours mingle with any vegetables in the stir fry such as bell pepper, zucchini or scallions.

Bordeaux is an excellent pairing for Mongolian lamb, thanks to its rich and complex profile. Typically made from a blend of Cabernet Sauvignon, Merlot, and sometimes Cabernet Franc, Bordeaux offers dark fruit flavours like blackberry and plum, along with herbal and earthy notes that align beautifully with the savoury elements of the dish. The wine’s firm tannins and structured body can handle the bold, umami-rich flavours of Mongolian lamb, especially when it’s prepared with soy sauce, ginger, and garlic.

Lamb Shahi Korma, with its rich, creamy, and mildly spiced curry, pairs wonderfully with a Vinsobres wine from the Rhône Valley. Vinsobres wines, typically made from Grenache and Syrah, offer notes of blackberries, dark cherries, and earthy undertones like black pepper, which align well with the deep, savoury flavours of the lamb.

The wine’s peppery and herbaceous qualities will balance the spices in the korma, while its bold tannins can cut through the creamy sauce, adding depth. A hint of olive on the finish could further enhance the richness of the dish, rounding out the pairing perfectly.

Lamb daube pairs beautifully with Vinsobres, a robust red wine from the southern Rhône Valley, making for a delightful culinary experience. This traditional Provençal stew, made with lamb, vegetables, and red wine, benefits from the rich, fruity character and depth of Vinsobres, which typically features dark fruit notes like blackberry and plum, alongside earthy undertones and hints of herbs. These qualities echo the aromatic spices and herbs often used in the daube, such as thyme and rosemary. The wine’s moderate tannins and vibrant acidity help cut through the richness of the lamb, enhancing the dish's flavours while providing a balanced mouthfeel. As the lamb slowly cooks in the stew, it becomes tender and infused with the wine’s complexities, creating a warm, comforting pairing.

Carménère, known for its deep colour and rich, smooth tannins, offers flavours of dark fruits like plum and blackberry, along with green bell pepper, chocolate, and earthy undertones. These characteristics complement the savory, spiced profile of lamb meatballs, enhancing their flavour while balancing the richness of the meat.

The wine's acidity helps cut through the fat, while its herbal notes can echo any herbs or spices used in the meatball recipe, such as mint or cumin.

Chianti Classico, primarily made from Sangiovese, features bright acidity and vibrant red fruit flavours like cherry and raspberry, complemented by earthy notes, herbal undertones, and a hint of spice.

These characteristics enhance the lamb meatballs’ savoury qualities, while the wine's acidity cuts through the richness of the meat, balancing the dish beautifully. If the meatballs are seasoned with herbs like oregano or mint, the wine’s herbal notes will resonate well.

If you are serving lamb meatballs in a red sauce over spaghetti, Chianti Classico is a fantastic choice, as its higher levels of acidity get along with the acidity found in the tomatoes. When you approach a tomato sauce with a high tannin red wine that features very little acidity, the wine will come across as flat and metallic - making for a poor dining experience. With Chianti Classico, you will never have this problem.

Rioja Reserva is a superb pairing for lamb cutlets, as its rich, complex flavours beautifully complement the succulent meat. The wine's deep red fruit notes, such as cherry and plum, combined with hints of vanilla and spice from oak aging, enhance the natural richness of the lamb. The moderate tannins in Rioja Reserva help to soften the meat’s texture, while its acidity cuts through the fat, ensuring a balanced and satisfying mouthfeel. This pairing shines particularly well when the lamb cutlets are seasoned with herbs like rosemary or thyme, as the wine's earthy and herbal undertones elevate those flavours.

Lamb Smalahove, a traditional Norwegian dish featuring a smoked and salted lamb's head, pairs intriguingly with Barbera, an Italian red wine known for its high acidity and bright fruit flavours. The wine’s cherry and blackberry notes provide a fruity contrast to the rich, savoury flavours of the lamb, while its vibrant acidity helps cut through the dish’s richness. Barbera’s mild tannins and earthy undertones also resonate with the smoky, hearty elements of smalahove, creating a balance that accentuates the dish's unique flavours.

Primitivo pairs well with lamb smalahove, a traditional dish featuring a smoked and salted lamb's head, thanks to its bold fruit flavours and full-bodied character. The wine’s ripe notes of blackberry, plum, and cherry offer a rich contrast to the robust, savoury flavours of the lamb. Primitivo's slightly spicy undertones complement the smoky elements of the dish, while its moderate tannins provide structure without overpowering the delicate textures of the lamb. The wine’s acidity also helps cut through the richness, making each bite enjoyable.

Valpolicella Classico pairs well with lamb smalahove, as its bright acidity and cherry fruit flavours provide a refreshing contrast to the rich, smoky characteristics of the dish. The wine typically exhibits notes of red berries, herbs, and subtle spice, which resonate with the hearty flavours of the smoked and salted lamb. Valpolicella Classico's tannis are on the lighter side allowing the wine to engage with the dish without overwhelming its delicate textures.

Zinfandel pairs well with lamb smalahove due to its bold fruit flavours and spicy undertones. The wine’s ripe notes of blackberry, raspberry, and plum provide a fruity contrast to the rich, smoky qualities of the smoked and salted lamb's head. Zinfandel’s moderate tannins offer structure that works with the dish's richness, while its peppery and jammy characteristics get along great with the hearty flavours present in smalahove.

Off-dry Riesling pairs intriguingly with lamb smalahove, as its subtle sweetness provides a nice contrast to the rich, smoky flavours of the dish. The wine's vibrant acidity cuts through the richness of the lamb, while its fruit notes, such as peach and apricot, bring a refreshing brightness to the pairing. The residual sugar in the Riesling can balance the salty and herbal elements of the smoked lamb's head.

Grüner Veltliner pairs well with lamb smalahove due to its bright acidity and refreshing character. The wine’s crisp green apple and white pepper notes provide a lively contrast to the rich, smoky flavours of the dish. Grüner Veltliner’s herbal undertones echo the seasoning often found in lamb, while its acidity cuts through the richness of the meat, keeping the palate engaged.

Pinot Bianco pairs nicely with lamb smalahove, offering a refreshing counterpoint to the dish's richness. The wine’s bright acidity and flavours of green apple, pear, and subtle citrus provide a crisp contrast to the smoky and savoury qualities of the lamb. Pinot Bianco’s mineral notes and light body allow it to engage with the dish without overwhelming it, while its clean finish helps cleanse the palate.

Châteauneuf du Pape offers an interesting pairing with lamb smalahove, but it may not be the most refreshing option due to its lower acidity. The wine’s bold flavours of dark fruit, such as blackberry and plum, align well with the robust, smoky characteristics of the dish. Its herbal and spicy notes resonate with the hearty, salted elements of the smoked lamb. However, the lower acidity does not fully balance the smoky and salty flavours of smalahove, resulting in a less refreshing experience.

Barbera pairs wonderfully with Lamb Pinnekjøtt, offering bright acidity and juicy fruit flavours that balance the dish's rich and salty nature. The wine’s notes of red cherry and plum, along with hints of spice and earthiness, create a refreshing contrast to the savoury lamb. Its low tannins allow the robust flavours of the Pinnekjøtt to shine without overwhelming the palate, making for an enjoyable dining experience. This pairing results in a delightful interplay of textures and flavours, where Barbera's lively character cuts through the chewy, salty and rich profile of the cured lamb.

Valpolicella Classico pairs nicely with lamb pinnekjøtt, offering a medium-bodied profile that balances the dish's rich, salty flavours. The wine’s bright cherry and berry notes, along with hints of spice and earthiness, bring a refreshing contrast to the savoury lamb. Its moderate acidity cuts through the fat, ensuring that each bite remains enjoyable and doesn't feel too heavy.

Beaujolais Villages pairs beautifully with lamb pinnekjøtt, offering a light and fruity contrast to the rich, savoury flavours of the dish. The wine's bright acidity and fresh red berry notes, like raspberry and cherry, provide a refreshing counterpoint to the saltiness of the lamb. With its low tannins and easy-drinking nature, Beaujolais Villages doesn't overpower the lamb, instead offering a lighter option that allows the flavours of the pinnekjøtt to shine through while still keeping the palate refreshed throughout the meal.

Primitivo pairs excellently with lamb pinnekjøtt, bringing bold fruit flavours that balance the dish's rich and salty character. The wine's juicy notes of blackberry and plum, along with a touch of spice, provide a delightful contrast to the savoury lamb. Its relatively high alcohol content and moderate tannins add depth without overwhelming the palate, making it an ideal match for the lamb's fatty richness.

Zinfandel pairs well with lamb pinnekjøtt, bringing bold fruit flavours and a touch of spice that contrast the dish's salty richness. The wine's dark berry notes, such as blackberry and plum, add a juicy, slightly sweet element that works against the savoury depth of the lamb. Its medium acidity and peppery undertones provide balance to the fattiness of the pinnekjøtt, keeping the pairing lively and flavourful. Zinfandel's robust profile stands up to the bold character of the lamb, making for a satisfying and well-rounded pairing.

Off-dry Riesling pairs well with Lamb Pinnekjøtt, offering a touch of sweetness that contrasts nicely with the dish’s salty richness. The wine’s vibrant acidity helps balance the fattiness of the lamb, while its notes of ripe stone fruit and citrus bring a refreshing and lively element to the meal. The slight sweetness of an off-dry Riesling also softens the saltier aspects of the Pinnekjøtt, creating an enjoyable contrast that highlights the depth of both the wine and the lamb. The pairing is a bright and satisfying match, with each sip providing a refreshing break from the rich flavours of the dish.

Grüner Veltliner pairs wonderfully with lamb pinnekjøtt, offering a crisp and refreshing contrast to the dish’s rich and salty flavours. The wine’s bright acidity cuts through the lamb’s fattiness, while its signature notes of green apple, citrus, and white pepper add a zesty layer to the meal. Grüner Veltliner’s minerality and subtle spiciness work well alongside the rich, salty and cured lamb ribs, providing a refreshing balance that keeps the dish from feeling too heavy.

Pinot Bianco pairs nicely with lamb pinnekjøtt, offering a crisp contrast to the dish’s rich and savoury flavours. The wine’s bright acidity helps balance the saltiness of the lamb, while its subtle notes of pear, apple, and citrus bring a refreshing element to the meal. Pinot Bianco's clean and light profile keeps the pairing from becoming too heavy, allowing the lamb's distinctive character to shine without being overwhelmed.

Barbera pairs well with lamb sosaties, thanks to its vibrant acidity and juicy fruit flavours. The wine’s notes of cherry and plum work nicely with the sweet and savoury marinade typically used for the lamb, while its peppery and earthy undertones resonate with the spices in the dish.

Pinotage pairs well with lamb sosaties, thanks to its bold fruit flavours and smoky undertones. The wine's notes of dark berries, such as blackberry and plum, resonate with the sweet and savoury marinade typically used in the dish. Additionally, Pinotage often features hints of spice and earthiness that echo the spices in the lamb sosaties.

Chianti Classico pairs nicely with lamb sosaties due to its bright acidity and flavours of red fruit, such as cherry and raspberry. The wine’s vibrant acidity cuts through the richness of the lamb, while its earthy notes resonate with the spices and herbs typically found in the marinade. Chianti Classico also features subtle tannins that provide structure without overwhelming the dish. This pairing creates an engaging interplay where the wine’s fruitiness balances the sweet and savoury elements of the sosaties.

Off-dry Riesling pairs well with lamb sosaties due to its refreshing acidity and subtle sweetness. The wine’s notes of stone fruits like peach and apricot provide a lovely contrast to the sweet and savoury marinade of the lamb, while its bright acidity helps cut through the richness of the meat. Additionally, off-dry Riesling often has floral and citrus undertones that echo the spices and herbs found in the sosaties.

Gewürztraminer offers an interesting pairing with lamb sosaties, though it may not be the best match due to the lamb's bold flavours. The wine’s aromatic profile features notes of lychee, rose petal, and spice, which can initially engage the palate. However, Gewürztraminer's lower acidity may struggle to cut through the richness of the lamb, and its sweetness might be overshadowed by the robust spices in the marinade. While the fruity and floral characteristics of the wine can provide a pleasant contrast, the intensity of the lamb sosaties may dominate the pairing, resulting in a less balanced experience overall.

Baco Noir pairs well with noisettes of lamb, offering its signature dark fruit flavours and smoky, earthy tones that contrast nicely with the tender, lean lamb. The wine’s blackberry, plum, and slight peppery notes bring depth to the dish, while its moderate acidity adds freshness to balance the richness of the noisettes. Baco Noir’s slightly rustic character works with the lamb’s subtle flavours and the wine's lighter tannins also ensure that it doesn’t overpower the delicate meat.

A medium-bodied Shiraz pairs well with noisettes of lamb, offering a balance of fruit and spice that works nicely with the tender meat. The wine’s plum and blackberry flavours, along with its subtle peppery notes, bring a touch of brightness to the lamb without overwhelming its natural taste. With moderate tannins and just a hint of oak, this style of Shiraz adds depth to the dish without dominating the delicate flavours of the noisettes.

A medium-bodied Zinfandel pairs well with noisettes of lamb, offering a mix of ripe fruit, smoke, and pepper. The wine’s blackberry, raspberry, and plum notes add a touch of sweetness, while its peppery and slightly smoky undertones bring complexity to the dish. With moderate tannins and balanced acidity, this style of Zinfandel interacts with the tender lamb, adding flavour without overpowering it.

Pinotage pairs well with noisettes of lamb due to its bold fruit flavours and smoky, earthy undertones. The wine’s notes of dark berries, plum, and subtle hints of spice provide a robust contrast to the tender lamb, while its characteristic smokiness adds depth to the pairing. With moderate tannins and a rich mouthfeel, Pinotage stands up to the richness of the lamb.

Mourvèdre offers an interesting pairing with noisettes of lamb, though it may not be the best choice for showcasing the lamb's gamey flavours. Known for its bold, dark fruit notes, such as blackberry and plum, Mourvèdre also features earthy and herbal characteristics that can overshadow the more subtle nuances of the lamb. Grown primarily in the southern Rhône Valley and Provence, Mourvèdre is celebrated for its full-bodied nature and ability to age well. While the wine’s moderate acidity and firm tannins provide a solid structure, they might not allow the lamb's natural flavours to shine through.

An aged Cabernet Sauvignon with smooth tannins pairs well with noisettes of lamb, particularly because the tender, lean lamb benefits from a wine that is more refined and less bold. The aged Cabernet's softened tannins and developed flavours of blackcurrant, dried herbs, and subtle cedar bring complexity without overpowering the delicate texture of the noisettes, which have very little fat. Opting for an aged Cabernet, rather than a bold, young version, ensures the wine's structure won't overshadow the lamb’s nuanced flavours, allowing the pairing to feel more balanced.

Malbec makes an okay pairing with noisettes of lamb, but its bold fruit flavours and richness might overpower the dish’s delicate, tender qualities. Noisettes of lamb have very little fat, so a lighter or more refined wine might suit the lean meat better. While the blackberry, plum, and spice notes of Malbec bring depth, the wine’s intensity and robust character can overshadow the subtle flavours of the lamb. The pairing is enjoyable, but the wine’s boldness may sometimes overwhelm the nuances of the dish, making it less ideal for showcasing the lamb's tenderness.

Lamb brain, known for its delicate and creamy texture, pairs well with Chardonnay, particularly those that are lightly oaked. The wine’s bright acidity and fresh fruit flavours, often featuring notes of apple, pear, and citrus, contrast the richness of the lamb brain without overwhelming it. A lightly oaked Chardonnay, with subtle hints of vanilla and butter, can enhance the dish's creaminess while adding depth. This combination works especially well when the lamb brain is prepared in a light sauce or sautéed with herbs, as the wine’s acidity helps cleanse the palate and balances the dish’s richness.

Viognier is an intriguing pairing for lamb brain, thanks to its aromatic profile and rich texture. Known for its floral notes and stone fruit flavours—such as apricot and peach—Viognier merges with the creamy texture of lamb brain beautifully. The wine’s vibrant acidity helps to cut through the richness of the brain, providing a refreshing contrast that enhances the overall dining experience. Additionally, if the lamb brain is prepared with herbs or light spices, the wine's aromatic qualities can elevate those flavours, creating a harmonious balance.

Dão wines, typically made from a blend of indigenous grapes like Touriga Nacional and Tinta Roriz, offer a structured, medium-bodied profile with bright acidity and firm tannins. These characteristics are ideal for cutting through the richness of the tender, braised lamb heart, which has a deep, savoury flavour. The wine’s earthy notes, along with dark fruit flavours such as blackberry and plum, complement the lamb heart’s robust, meaty taste, while hints of spice and minerality elevate the dish’s complexity.

Kabab-e jigar, or grilled liver skewers, paired with Pinot Noir makes for a great pairing. The rich, robust flavours of the grilled liver, often marinated with spices and herbs, are contrasted by the bright refreshing acidity and soft tannins of Pinot Noir. The wine's notes of cherry, raspberry, and earthy undertones help to balance the boldness of the liver, while its bright acidity cuts through the richness of the dish.

This traditional French dish features tender pieces of spring lamb stewed with seasonal vegetables like carrots, turnips, and potatoes, often enriched with herbs and a splash of white wine. The bright acidity and lighter body of Pinot Noir enhance the dish’s freshness, while its red fruit flavours—such as cherry, raspberry, and plum—harmonise beautifully with the lamb's delicate flavours. The wine’s subtle earthy notes can also complement the vegetables, creating a balanced pairing.

The juicy, flavourful lamb patty, with its rich and slightly earthy taste, pairs perfectly with the creamy, garlicky aioli, adding a luscious and pungent layer to the dish. When enjoyed with a glass of Pinot Noir, the wine’s vibrant acidity and red fruit notes, such as cherry and raspberry, help to cut through the richness of the lamb and aioli, while its delicate tannins and subtle earthy undertones enhance the savoury elements of the patty.

Pinot Noir pairs nicely with spring lamb, which is known for its tender, delicate meat from young lambs typically raised on fresh grass and clover during the spring months. The wine's bright acidity and red fruit flavours, like cherry and raspberry, complement the lamb’s subtle sweetness and mild flavour. Additionally, Pinot Noir’s earthy and herbal notes resonate with the natural grassy flavours of spring lamb, making for a well-rounded experience. Its light to medium body and soft tannins allow the lamb's tender texture to shine, creating an elegant pairing that highlights the freshness and seasonal qualities of both the wine and the dish.

Beaujolais Cru pairs wonderfully with spring lamb, showcasing the wine's vibrant fruitiness and light structure. Made primarily from Gamay grapes, Beaujolais Cru features bright flavours of red fruits like strawberry and raspberry, which align well with the tender, mild taste of spring lamb. The wine's fresh acidity cuts through the lamb's richness, while its subtle floral and earthy notes complement the natural grassy flavours that spring lamb is known for. This pairing allows the delicacy of the lamb to shine through, creating a delightful and refreshing experience that captures the essence of the season.

A medium-bodied Zinfandel pairs well with lamb, rice, and chickpea pilaf due to its bold fruit flavours and spicy character. The wine's ripe blackberry, plum, and raspberry notes work alongside the rich, spiced lamb, while its peppery and smoky undertones resonate with the spices typically found in pilaf, such as cumin and cinnamon. Zinfandel’s medium body and moderate tannins bring structure that contrasts with the lamb's richness and the texture of the chickpeas. Its acidity helps refresh the palate, keeping the pairing lively without overwhelming the dish's balance of flavours.

Lamb Ragù pairs beautifully with Chianti Classico, a Tuscan red wine known for its bright acidity, earthy tones, and robust structure. The wine’s cherry, plum, and dried herb flavours complement the rich, slow-cooked lamb, while its acidity cuts through the fattiness of the ragù, refreshing the palate after each bite. Chianti Classico’s hints of leather, tobacco, and spice add complexity to the pairing, enhancing the savoury, herb-infused notes of the dish.