What wine goes with lamb? Pairings for leg, shoulder and chops
713 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.
Domaine Bonnardot - Beaune 1er Cru Les Béllissants Rouge 2023
A Beaune premier cru all in lace: floral, long, never heavy.
Torres - Secret Del Priorat 2022
A Priorat red born on llicorella, blackcurrant, cherry and a spicy edge.
Domaine Cachat-Ocquidant - Ladoix Rouge 2024
Ladoix in red, violet and pepper on a firmly present tannic structure.
Timeless - Napa Valley 2020
A dense Napa red, marked by cedar and tobacco, that benefits from ageing.
Santa Rita - Casa Real Cabernet Sauvignon 2017
Santa Rita's flagship wine: blackcurrant, cedar and tobacco on a tannic frame built to last.
Domaine Dubois - Nuits-Saint-Georges 1er Cru Rouge Les Porets St Georges 2022
Ripe cherry and liquorice: the power of Nuits-Saint-Georges with fine tannins.
Cayuse - Cailloux 2019
Purple colour, black berries and fresh mint in a Syrah with caressing tannins.
Quilceda Creek - Cabernet Sauvignon 2021
The benchmark Cabernet of Washington State: tight, mineral and made to be cellared.
Santa Rita - 120 Carmenere 2023
Chilean Carménère in its supple style: blackcurrant, black pepper and cocoa.
Casarena - Winemaker's Selection Malbec 2024
An intense Argentinian Malbec, combining power, elegance and aromatic depth
Kanonkop Wine Estate - Estate Cabernet Sauvignon 2019
A deep, classy Simonsberg Cabernet Sauvignon. Fresh black fruit meets a refined tannic structure.
Poliziano - Vino Nobile di Montepulciano 2020
A precise, deep Tuscan Vino Nobile, between vivid fruit and refined spice.
Poliziano - Asinone 2019
A great terroir-driven Vino Nobile, deep and racy. Tuscany in a structured, elegant expression.
Pintia - Pintia 2020
The power of Toro, crafted with precision and freshness.
Valdivieso - Caballo Loco n° 19 NV
A great Chilean blend shaped by time. Deep, silky and uniquely complex.
Villa Bucci - Rosso Vieilles Vignes 2013
An old-vine Rosso Piceno, deep and elegant. The freshness of the Marche in the service of real complexity.
Gaja - Pieve Santa Restituta Sugarille 2018
A single-plot Brunello with dark depth and classy length. The power of Sangiovese, carried by remarkable freshness.
San Polino - Helichrysum 2019
A high-altitude Brunello, intense and deeply fragrant. The freshness of Sangiovese wraps a structure built to last.
Clos Mogador - Clos Mogador 2022
A Priorat full of relief, where depth of fruit meets the mineral imprint of the schist.
Golan Heights Winery - Gamla Cabernet Sauvignon 2022
A high-altitude Cabernet with intense black fruit and a spicy backbone.
Poliziano - Le Caggiole 2018
A great single-plot Sangiovese, combining floral finesse and depth of fruit. The elegant signature of Montepulciano.
Monteraponi - Baron Ugo 2019
A great high-altitude red, all earthy finesse and energy. Chianti at its most ethereal.
Elena Walch - Merlot Riserva Kastelaz 2019
An Alpine Merlot aged in barrique: black fruit and leather, made for the cellar.
Vega Sicilia - Unico Reserva Especial 2022
A blend of Unico's finest vintages, Vega Sicilia's most accomplished signature.
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.