What wine goes with lamb? Pairings for leg, shoulder and chops
723 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.
Antonio Madeira - Os Granitos 2021
A slender and precise red from Dão, carried by the energy of granite and the freshness of indigenous grape varieties.
Artadi - San Lazaro 2022
A single-plot Tempranillo that precisely expresses the chalky finesse and depth of Rioja Alavesa.
Felsina - Rancia Chianti Classico 2021
A great Sangiovese from the terroir, combining depth, precision and Tuscan energy.
Cullen - Cabernet Sauvignon Merlot 2022
A biodynamic cabernet-merlot from Margaret River, precise, elegant and carried by maritime freshness.
Cantine Lonardo - Coste Taurasi 2016
A high-altitude Taurasi, deep and structured, which precisely expresses the nobility of the Aglianico and the volcanic soils of the Irpinia.
Chappaz - Grain Pinot Les Darrhes 2024
A precise and elegant Valaisan Pinot Noir from the hillsides, where the freshness of the mountains meets the depth of the Fully terroir.
Charles Melton - The Father in Law 2020
A generous and structured Shiraz from the Barossa Valley, which combines aromatic intensity and velvety texture.
Felton Road - Calvert Pinot Noir 2024
A precise and elegant Pinot Noir from Central Otago, where the purity of the fruit meets the finesse of the Bannockburn terroir.
Antonio Madeira - A Palheira 2021
A high-altitude red wine from Dão, precise and vibrant, where granite freshness meets the depth of old vines.
Micaela Rubio - Mikaela 2019
A high-altitude Bobal that combines freshness, aromatic depth and silky texture.
Alto Horizonte - Alto de la Cruz 2019
A Spanish red with character, combining aromatic intensity, freshness and elegant texture.
Felton Road - Block 3 Pinot Noir 2024
A precise and profound Pinot Noir from Bannockburn, combining aromatic intensity and silky texture.
Micaela Rubio - La Infanta 2019
A high-altitude Bobal, precise and deep, which subtly reveals the continental character of the English Channel.
Damascene - Syrah Ceres Plateau 2022
A precise and fresh high-altitude South African Syrah that combines aromatic intensity with a fine texture.
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.
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.