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Lamb and wine are a match made in heaven. Whether it’s roast, grilled, curried or slow-cooked in a tagine, lamb’s rich, slightly sweet flavour calls for bold reds like Cabernet or Syrah. But don’t rule out aromatic whites or structured rosés for lighter dishes. From Moussaka to lamb Bhuna, this guide pairs top wines with every style.
There’s nothing quite like a roast lamb for a satisfying lunch with family and friends. For some, the Easter celebrations wouldn’t be the same without it. But of course, there are many ways to enjoy lamb – roasted, grilled, or slow-cooked in a curry, tagine or stew.
However you choose to cook it, lamb has a gamey and even slightly sweet flavour, and pairs wonderfully with wine. Read on for my top tips on pairing the most popular lamb dishes with wine, plus my top tips on creating the perfect lamb dish for Easter lunch.
Should I drink red or white wine with lamb?
The classic match for roast lamb is a rich warming red – think Shiraz or Cabernet Sauvignon. Or if you’re going for something classic, I’d recommend a red Bordeaux or a Côtes-du-Rhone. The dark berry fruit flavours will complement the meat’s bold, savoury flavours.
However, there’s nothing wrong with breaking with convention and trying something different! Certain white wine varieties and styles, like a full-bodied Chardonnay, a white Rhône blend or a crisp Gewürztraminer, could also suit lighter lamb dishes.
A rosé wine could also be a delicious option. For instance, a glass of fruity, structured rosé, such as those from Bandol or Tavel, would be a good match for a plate of grilled lamb.
Pairing wine with different lamb dishes
Lamb is so versatile that pretty much every country has its signature dish – from a hearty Lancashire hotpot to a fragrant Greek Moussaka or a spicy Indian Lamb Bhuna. I still have fond childhood memories of my mum’s speciality – a hearty French casserole known as Navarin d’agneau (or lamb Navarin).
There are far too many to give a wine recommendation for every dish – so here are a few examples to give you the inspiration to make your own choices.
Best wines with roast lamb
For a classic roast lamb, you’ll need a wine that can stand up to the hearty flavours of the meat as well as balance out its rich fat.
A full-bodied Cabernet Sauvignon/Merlot blend from Bordeaux can do just that, with complementary dark berry notes and enough tannins and structure to hold its own.
Fancy a white instead? While it’s not a traditional choice, a full-bodied, aromatic white like a white Rhône blend could also offer a refreshing contrast with its juicy stone fruit flavours.
Best wines with lamb stews, hotpots and casseroles
Lamb stews are typically packed with deep savoury flavours, so you’ll need an equally deep wine with complementary flavours.
For a Lancashire lamb hotpot, I’d reach for the biggest, richest red on my wine rack – this is classic English comfort food after all. You can’t go wrong with Laithwaites’ bestselling red – Cabalié. Its big, bold flavours and sweet tasting dark berry fruit will perfectly complement the lamb’s savoury flavours, cutting through the dish’s richness.
Lamb casserole is also a classic French dish, so why not pair yours with a French red? A Cru Beaujolais works very well. The wine’s fresh acidity will cut through the fatty flavours of the meat, allowing its fruit flavours to really shine. For a lighter lamb casserole with herbs and spring vegetables (like lamb Navarin) you could even go for a rich white. An oaky Chardonnay from Burgundy or Southern France will fit the bill perfectly.
For Moussaka the best option is a Xinomavro – Greece’s signature red grape. But if you can’t find one, go for a Pinot Noir or a young Rioja for a similar silky red berry experience. The freshness of the wine will be a lovely counterpoint to the richness of the food.
Best wines with grilled and barbecued lamb
Grilled and barbecued lamb dishes come in a range of styles – though always with a savoury char from the cooking process. Marinades, herb crusts and flavoured oils can all the flavours of the dish – and should affect your choice of wine. Here are a few ideas.
Pairing grilled lamb chops with wine
Grilled, herb-crusted lamb chops (typically served pink) call for a full-bodied wine. A Cabernet Sauvignon with plenty of tannins and complementary berry and herb flavours will be delicious. If you only drink white, go for something rich like an oaked Chardonnay.
Pairing spicy grilled lamb dishes with wine
Lamb kofta – the Turkish dish of seasoned ground lamb meat shaped into thick sausages needs a wine with enough fruit to balance the bitter char, but also enough acidity to offset the richness. Choose a medium-bodied Merlot or an aromatic Viognier.
Lamb kebabs – forget the dodgy van parked up in the layby – kebabs can be gourmet too. For a both doner and shish kebabs, go for a big bold red to match the spicy flavours. A Californian Zinfandel or Italian Primitivo (same grape, different name) would be perfect.
Best wines with lamb curry
Matching wine with curry is tricky – there’s just so much flavour to compete with. For a creamy lamb curry, go for an off-dry Riesling – its gentle sweetness will cool the spicy heat of the dish while its high acidity will balance out the richness.
For spicy dishes such as lamb Rogan Josh or lamb Bhuna, opt for a glass of Gewürztraminer. This aromatic white wine can cool the curry’s heat while complementing its spices.
Best wines with Moroccan lamb tagine
For a slow-cooked lamb tagine, choose a wine that won’t overwhelm the fragrant aromas. A soft Côtes-du-Rhône would be a great choice, or a juicy Merlot. But for a really clever option, go for a rich white Viognier. The honeyed spice and apricot flavours of the wine will perfectly match the fruity flavours of the dish. Thank me later.
Bonus content:
How to cook the perfect lamb for Easter lunch
Planning a big Easter lunch? Here’s how to create an impressive dish that you can prepare ahead of time – leaving you free to spend time with friends and family.
I got the idea from the excellent eatery The Anchor and Hope in Southwark. Their speciality is a seven-hour slow-roasted shoulder of lamb that comes with a big dish of Dauphinois potatoes. Add a bottle of decent red and you’re in food heaven.
“Could I top this?” I thought. Yes. And so can you, thanks to the ‘Slow-cooked lamb shoulder with mint and cumin’ recipe from Ottolenghi Simple. You’ll need to find the full instructions online or get hold of a copy of the book. But here’s a timeline to show how easy it is:
The night before – Whizz up the herb mixture and marinade the lamb. Set your alarm for 7.am.
Easter morning – Pop it in the oven early – total cooking time is around seven hours.
Mid-morning – Prepare the Dauphinois. Slice the spuds in a food processor to get perfectly even slices, mix with garlic and cream and slot the dish in the oven.
Lunch time – Serve at around 2.00 pm, along with your green veg of choice.
The meat will be coated in a delicious, crispy herb crust – which helps to keep in all the meaty juices. The lamb will fall off the bone – no need to carve. The potatoes should be nicely browned and wonderfully rich and creamy. Serve with a bottle of good Bordeaux, like Château La Clarière, and your guests will be talking about it for years.
About the author
Chris Larkin
A seasoned copywriter with over two decades experience, Chris has been part of the team since 2021. At Laithwaites HQ, you’ll find him either working on our latest catalogue or creating informative content for our website. Qualified to WSET Level 3 Wine, Chris is as geeky about wine as he is about copywriting. But when it comes to choosing a special bottle, he is a traditionalist, and loves a good Bordeaux or Mâcon Chardonnay.
