[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0. 3″ shape_divider_position=”bottom” bg__animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0. [vc_column_text]Have you heard about Cotton Tree Meat’s unique product that combines lamb with pork crackling? We’re proud to call it “The LaMackle.” It’s been a huge hit for those lucky enough to try it. and for any passionate meat eater, it’s a unique and delicious experience you don’t want to miss.
As a home cook who loves trying new flavor combinations, I’m always looking for ways to liven up my roast dinner. Recently I discovered that cooking lamb and pork together creates a wonderfully savory and delicious meal. The pairing of the rich fatty pork with the mild tender lamb results in a symphony of textures and flavors.
But roasting two meats together can seem tricky Will one overcook while the other is underdone? How do you ensure both cuts reach the ideal internal temperature and doneness? After some experimenting in my kitchen, I’ve learned some great tips for successfully cooking lamb and pork together in one tasty roast.
In this article I’ll share everything I know about cooking lamb and pork in the same pan. You’ll learn
- The benefits of combining lamb and pork
- How to select the right cuts of meat
- Proper preparation and seasoning
- Cooking times and temperatures
- Serving suggestions to complement the roast
Let’s get cooking to create a show-stopping roast that your family and friends will rave about!
Why Cook Lamb and Pork Together?
Roasting lamb and pork together offers several advantages:
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Provides flavor variety in one dish – the sweetness of lamb balances the richness of pork
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Allows you to enjoy two types of meat without extra work
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Makes efficient use of oven space rather than cooking separately
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Creates interesting texture contrast between the meat cuts
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Lamb offers leanness to balance out pork’s higher fat content
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Combining them adds more nutrients like iron, zinc, and B vitamins
Cooking meats together also lets you get creative with rubs, marinades, and sauces to blend the flavors. Experiment with ingredients like garlic, rosemary, mustard, and maple syrup to make this roast truly unique.
Choosing the Right Cuts of Lamb and Pork
Picking the right cuts of meat is key for even cooking when roasting lamb and pork together. Here are some things to look for:
For the lamb:
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Choose a shoulder, leg, or loin roast
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Opt for boneless cuts to match pork cook time
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Lamb shoulder or leg does well with slow roasting
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Lamb loin cooks quicker if paired with pork loin
For the pork:
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Pork shoulder, loin, or tenderloin work well
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Use bone-in or boneless cuts
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Pork shoulder pairs nicely with lamb shoulder
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Loin or tenderloin matches quicker-cooking lamb loin
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Size the pork to be slightly larger to prevent overcooking
Ideally, choose a cut of lamb and a cut of pork that cook in roughly the same amount of time. This may require some estimating to get the sizes right. You want both meats to finish cooking at their optimal internal temperature.
Preparing the Lamb and Pork for Roasting
To get the best results when roasting lamb and pork together, proper seasoning and preparation is a must:
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Thoroughly pat both meats dry before seasoning
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Generously coat lamb and pork with oil, salt, pepper and desired herbs/spices
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Allow seasoned meat to sit at room temperature 30 minutes before cooking
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Sear the lamb and pork on all sides before roasting for caramelization
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Place pork on the bottom of the pan since it may take longer to cook
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Use a roasting rack to elevate the lamb above the pork
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Insert a meat thermometer into the thickest part of each cut
Now your lamb and pork are ready to roast!
Cooking Times and Temperatures
The key to perfect doneness is pulling the lamb and pork when they reach their ideal internal temp:
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Cook lamb to 135°F for medium rare or 145°F for medium
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Cook pork to 145°F for medium doneness
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Check temperature periodically and remove each meat when ready
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Let rest 10-15 minutes before carving to allow juices to settle
For cooking times, estimate 15-20 minutes per pound at 300-325°F. Pork shoulder may need more time if extra large. Watch the thermometer, not the clock, for doneness.
Step-by-Step Roasting Directions
Follow these simple steps for flawlessly cooked lamb and pork:
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Prepare and season lamb and pork roasts as described above
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In a large pan or roasting dish, sear seasoned lamb and pork on all sides
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Place pork on the bottom and lamb on a rack above it
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Insert a thermometer into the thickest portion of each cut
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Roast at 300°F, checking temperature regularly
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Remove lamb when it reaches 135°F for medium rare
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Continue roasting pork to 145°F for medium
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Let lamb and pork rest 10-15 minutes before slicing
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Serve together and enjoy your perfect mixed meat roast!
Be sure to tent the lamb with foil while the pork finishes cooking to keep it piping hot.
Troubleshooting Less-Than-Perfect Results
It make take some trial and error to master cooking lamb and pork together. Here are some common issues and how to fix them:
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Pork dries out before lamb is done – Use a larger or fattier cut of pork. Tent with foil if overcooking.
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Lamb is undercooked when pork is ready – Use a thicker, bone-in lamb roast. Wrap lamb and let rest as pork finishes.
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One meat is overcooked – Check temperatures more frequently. Remove each roast when ideal temp is reached.
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Pork has unrendered fat – Choose a fattier cut. Score fat. Roast at higher heat.
Don’t get discouraged! Cooking times will vary each time. With practice, you’ll have perfectly cooked lamb and pork every time.
Mouthwatering Serving Suggestions
A mixed lamb and pork roast offers amazing possibilities for creative sides and sauces:
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Rosemary roasted root vegetables like potatoes, carrots, and parsnips
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Garlic green beans or asparagus
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A fresh Greek salad with feta, olives, tomatoes, and cucumbers
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Creamy cheddar grits or polenta
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Mushroom or red wine pan gravy from the drippings
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Spicy chimichurri sauce using fresh herbs
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Garlic aioli or creamy horseradish for richness
The combination of textures from the crisp vegetables, creamy polenta, and succulent meat makes for an incredible meal. Don’t forget a nice glass of Pinot Noir or Cabernet Sauvignon!
Satisfying and Balanced Flavors
Cooking lamb and pork together allows you to experience the best of both meats in one satisfying roast. The key is choosing compatible cuts, monitoring doneness carefully, and letting the meats rest before serving. With the right preparation and technique, you can achieve a beautifully cooked roast that mingles the characteristic flavors of lamb and pork.
From the savory umami of the pork to the mild sweetness of the lamb, this pairing is sure to impress your dinner guests. Serve alongside fresh greens, roasted veggies, or a stunning pan sauce for a complete meal that looks and tastes amazing.
How to cook the LaMackle
The LaMackle could be cooked in a regular oven, but we like to cook it on a rotisserie over charcoal. This results in perfectly crackled pork skin, without overcooking the lamb underneath. The pork crackle helps to not overcook the lamb, so the rotisserie is definitely recommended. The LaMackle is approximately 1. 5kg, but weight can vary. If you need cooking advice or tips, just talk to one of our butchers. They can give you some suggestions.
LaMackle – Lamb with Pork Crackling!
The LaMackle is the ultimate expression of the phrase ‘best of both worlds’. In the middle, you’ll find our tender Tasmanian lamb loin. We then wrap this already delicious cut of meat with pork crackle. Adding pork crackle to almost any meat would make it taste better, but there is something special about lamb and pork crackling that goes really well together. [/vc_column_text][divider line_type=”No Line” custom_height=”35″][vc_raw_html]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[/vc_raw_html][divider line_type=”No Line” custom_height=”35″][vc_column_text].
Is This Why Americans Don’t Like Lamb?
FAQ
Can you mix lamb and pork together?
Can you cook pork and lamb in same pan?
Can you cook two meats at the same time?
Can you cook different raw meats together?
Should you roast lamb and pork together?
The rich, savory notes of the lamb pair perfectly with the slightly sweeter, succulent pork, creating a taste experience greater than the sum of its parts. Plus, roasting these meats together allows you to feed a crowd without having to fuss over multiple pans or worry about timing different cuts of meat—and that’s already plenty.
How long do you cook pork & lamb in the oven?
Crank up that oven to 425°F (ca. 220°C) and roast for 20 to 30 minutes to brown the meats, which gives them aroma, flavor, and produces that crispy crust we all crave. Then, reduce the heat to 325°F (ca. 160°C) and keep roasting until your pork and lamb are cooked to an internal temperature of 145°F (62.7°C), food safety experts recommend.
What is a lamb pork sausage?
Instead of being stuffed in the usual sausage casings, these lamb-pork sausages are wrapped in easy-to-use caul fat. Adding fat into the meat mixture ensures a juicy, flavorful sausage. The minimal seasonings of red onion and parsley give the sausage an uncomplicated, meat-first flavor.
What is a pork-and-lamb roast?
Yes, you read that right. Pork and lamb, together in one pan. It’s a two-in-one, knock-your-socks-off roast that will have your taste buds doing backflips. It’s like a roast meat beauty contest where both meats shine and everyone wins in the end. How can you miss out on that? I know, I know, a pork-and-lamb roast sounds too good to be true.