Feast your eyes on our amazing Easter meats

When a meal means a lot, it deserves the best of Irish. Learn more about our amazing range of Irish fresh meats and also how to prepare them for the best results. Head down to your local Aldi to get yours in time for the weekend.


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Prepare your lamb

We’ll show you how to set out the perfect Easter feast with a succulent Irish lamb. Follow our simple guides on cooking times, top tips and serving suggestions to impress your family and friends with a meal they’ll talk about all year.


  • Leave your meat out of the fridge for an hour to come to room temperature before cooking.
  • Cut some slashes in the lamb before cooking and stuff with peeled garlic cloves, sprigs of rosemary or just salt for flavour.
  • Always pre-heat your oven before you cook and place lamb joint in the middle of the oven.
  • When the joint is cooked, allow to rest, covered with some loose tin foil to allow the meat to settle before carving.

Cooking times/temperatures


Leg of Lamb and Half Legs of Lamb

Allow 25 minutes per 500g, plus 25 minutes

180°C/350°F/Gas Mark 4


Shoulder of Lamb (half or whole)

Allow 40 minutes per 500g, plus 40 minutes

170°C/325°F/Gas Mark 3


If using a thermometer

55°C– rare

60°C – medium

65°C – medium well

72°C – well done


Serving sizes

For lamb on the bone allow 450g per person

One whole leg of lamb is usually between 2-2.5kg

A small leg of lamb would be suitable for 6, a larger will serve 8

Half legs of lamb are perfect to serve 4

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