What wine goes with lamb? Pairings for leg, shoulder and chops
580 wines to serve with lambWith lamb, choose a spicy, sun-drenched red: Syrah, Grenache, Mourvèdre, or a Cabernet Sauvignon with notes of blackcurrant and mint. The fragrant, slightly fatty meat loves silky tannins and aromas of garrigue.
Leg of lamb with herbs calls for a Rioja or a Tuscan Sangiovese, slow-cooked shoulder for a generous Grenache, grilled chops for a Malbec or an Australian Shiraz. Our selection covers Italy, Spain, South Africa and Argentina to go with every way of cooking it.
Cullen - Diana Madeline 2022
A Margaret River cabernet of great precision, combining freshness, finesse and aromatic depth.
Petrakopoulos - Mov 2019
A red from Cephalonia that combines Mediterranean depth, island freshness and elegant texture.
Sottimano - Reserve Barbaresco 2016
A Barbaresco of the terroir, precise and profound, where the finesse of Nebbiolo meets the power of the Neive hills.
Cantine Ermes - Masseria delle Stelle Primitivo 2025
A generous and velvety Primitivo from Puglia, which combines ripe fruit, sweet spices and Mediterranean warmth.
Gianni Brunelli - Rosso di Montalcino 2023
A precise and vibrant Rosso di Montalcino, combining Tuscan freshness, fine tannins and aromatic intensity.
Alto Horizonte - El Cerro Brujo 2019
A Spanish red wine from high altitude, combining ripe fruit, freshness and spicy depth.
Le Crocine - Cabernet Franc 2019
A precise and structured Tuscan Cabernet Franc, where the freshness of the fruit meets the elegance of the coastal terroir.
Dominio de Es - La Mata 2021
A Ribera del Duero of terroir, deep and precise, where concentration is combined with remarkable freshness.
Juan Carlos Sancha - Ad Libitum Maturana Tinta 2024
A rare Maturana Tinta from Rioja Alta, combining freshness, aromatic intensity and elegant structure.
Micaela Rubio - El Reflejo 2019
A Spanish plateau red, combining freshness, depth and a precise expression of the Manchuela terroir.
Petrakopoulos - Mavro 2021
An island red from Cephalonia that combines maritime freshness, ripe fruit and fine tannins.
La Rioja Alta - Gran Reserva 904 2016
A great classic from Rioja Alta, combining finesse, aromatic complexity and remarkable aging potential.
Juan Carlos Sancha - Cerro la Isa tinto 2019
A precise and fresh high-altitude Garnacha from Rioja Oriental, which finely expresses the unique character of the Cerro la Isa terroir.
Dominio de Es - Carravilla 2021
A high-altitude Ribera del Duero, combining aromatic depth, freshness and tannic elegance.
Ravines - Cabernet Franc 2022
A Cabernet Franc from a cool climate, precise and elegant, carried by the freshness of the Finger Lakes.
Scions of Sinai - Pinotage Atlantikas 2023
A coastal Pinotage that is fresh, juicy and easy to digest, influenced by the salty taste of the ocean.
Winery of Good Hope - Pinotage Full Berry Fermentation 2024
A juicy and precise South African Pinotage, which emphasizes pure fruit and freshness rather than power.
Castellare Di Castellina - Chianti Classico Riserva 2022
A mineral Riserva, black fruit and flint, made for the cellar.
Elena Walch - Pinot Nero Aton 2018
Raspberry, cherry and violet, an Alpine Pinot Noir of fine finesse.
Castellare Di Castellina - Chianti Classico Riserva Il Poggiale 2022
Pure Sangiovese from a single plot, raspberry, violet and firm tannins.
Duckhorn - The Discussion 2018
Duckhorn's flagship: black fruit, cedar and tobacco in a blend built to last.
Twomey - Merlot Napa Valley
Napa's velvety Merlot, cherry and chocolate, without the slightest rough edge.
Cayuse - Cailloux 2020
Blackberry, blackcurrant and prune, then a spicy finish that lingers in this silky-textured Syrah.
Domaine Vincent Prunier - Volnay 1er Cru Robardelle Rouge 2017
Robardelle as a premier cru: violet and pepper on a velvety tannin typical of Volnay.
Which wine for which lamb recipe?
Pink, slow-cooked or spiced, lamb changes character with the recipe. The wine follows the same path.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Roast leg of lamb with garlic seven-hour leg of lamb, pink leg of lamb | Rioja (Tempranillo), Chianti, Cabernet Sauvignon | Fine tannins frame the pink meat, and the garrigue notes answer the thyme. |
| Slow-cooked shoulder shoulder, lamb shank | Grenache, Spanish Garnacha, Mourvèdre | Melting meat with concentrated juices calls for a warm, round wine with ripe fruit. |
| Grilled chops chops, barbecue skewers | Malbec, Shiraz, Syrah | Grilled fat and herbs find their echo in dark fruit and pepper. |
| Tagine and couscous tagine with prunes, couscous royal | Primitivo from Puglia, Grenache, Pinotage | Dried fruit and sweet spices go well with a generous red with supple tannins. |
| Spring navarin navarin with spring vegetables, stew | Pinot Noir, Cabernet Franc | A light stew calls for a fresh, easy-drinking red with red fruit aromas. |
| Méchoui and kefta méchoui, cumin skewers | South African Syrah, Negroamaro | Cumin and flame call for a spicy, fleshy, generous wine. |
| Herb-crusted rack rack, lamb noisettes | Barolo, Langhe Nebbiolo, Brunello di Montalcino | A noble cut deserves a great red with finely chiselled tannins and aromas of rose. |
With mint sauce or a tangy marinade, prefer a livelier red served at around 15 °C.
Syrah, lamb's ideal travelling companion
If only one grape variety could go with lamb, it would be Syrah. Its notes of pepper, black olive and violet extend the rosemary and garlic. In the Swartland or Constantia, in South Africa, it keeps a lovely freshness; under the name Shiraz, in Australia, it gains roundness and sweet spice, perfect for barbecued chops.
Grenache is the other great ally. In Spain, Garnacha gives warm wines with jammy fruit that melt into a shoulder slow-cooked for hours. In Italy, the Sangiovese of a Chianti Rufina from Fattoria di Basciano brings acidity and tart cherry, enough to lighten a Sunday leg of lamb. Choose according to the season: fresh Syrah in spring, sun-drenched Grenache when the days grow shorter.
Three pairings to try
Easter leg of lamb and Chianti Rufina. The cherry and acidity of Sangiovese liven up the pink meat.
Slow-cooked shoulder and Garnacha. Two melting textures that answer each other, with a touch of spice.
Tagine with prunes and Primitivo. The ripe fruit of Puglia embraces the sweet and savoury.
The Wine Wanderer Team
Your questions about wine and lamb
What red wine goes with leg of lamb?
With a leg of lamb, serve an elegant red with fine tannins: a Tempranillo-based Rioja, a Chianti, or a South African Cabernet Sauvignon. For a meltingly tender seven-hour leg of lamb, a Grenache is a better fit. Our detailed pairings are gathered in our guide what wine goes with leg of lamb.
What wine goes with slow-cooked shoulder of lamb?
For a slow-cooked shoulder of lamb, choose a round, warm red such as a Grenache, a Spanish Garnacha or a blend with Mourvèdre. The melting meat and its caramelised juices call for ripe fruit and enveloping tannins. An Australian Syrah also works very well.
White or red wine with lamb?
Red is usually the best choice with lamb, thanks to its tannins and spicy aromas. A rich white, such as a Viognier or a barrel-aged Chenin, can however go with milk-fed lamb or a shank with citrus. A more structured orange wine also makes an original pairing.
What wine goes with lamb tagine?
With a lamb tagine, serve a fruity red with supple tannins: Primitivo from Puglia, Grenache or South African Pinotage. Dried fruit and sweet spices love a generous wine served slightly chilled. Discover more ideas in our article what wine goes with couscous or tagine.
What wine to serve with Easter lamb?
For Easter lamb, go for an elegant, springlike red: Pinot Noir from New Zealand, Sangiovese from Tuscany or Cabernet Franc. These fresh wines go with the tender meat of milk-fed lamb and spring vegetables. For a big family meal, a Brunello di Montalcino marks the occasion.
At what temperature should wine be served with lamb?
Serve wine with lamb between 15 and 17 °C. A Grenache or a Shiraz benefits from being slightly chilled to keep its brightness. Great young reds, such as a Barolo, open up better after an hour in a decanter.