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 de Longue-Toque - Cairanne 2020
A generous Cairanne from the Garrigues sector, between Burlat cherry, vanilla and white pepper.
Domaine Les Sibu - Gigondas 2023
An organic Gigondas from old vines, ample and firmly structured, between ripe fruit, black olive and liquorice.
Domaine Les Sibu - Vacqueyras 2024
An organic Vacqueyras with hints of garrigue and pepper, full and structured, with surprising freshness.
Domaine Parent - Pommard 1er Cru Les Chaponnières 2022
A generous Pommard premier cru, with fleshy raspberry and cherry fruit underlined by liquorice.
Domaine Parent - Pommard 1er Cru Les Épenots 2022
A great Pommard premier cru, dense and fine, where violet meets cherry and raspberry.
Domaine Parent - Pommard 1er Cru Les Chanlins 2022
A sensual, racy Pommard premier cru, with black fruit lifted by a floral and mineral touch.
Chavin - Zéro Cabernet Merlot 2023
An alcohol-free red of Cabernet Sauvignon and Merlot, crunchy, with blackcurrant, strawberry and pepper.
Gérard Dorsaz - Syrah AOC Valais 2022
A peppery, floral Syrah from Fully, born on the granite terraces of Valais.
Aneto - Tinto Grande Reserva Douro 2017
A great Douro red, foot-trodden and aged for eighteen months in barrel: dense, deep and built for ageing.
David Moreno - Rioja Crianza 2021
A Crianza from old high-altitude vines, indulgent and silky, polished by twelve months in American oak.
Pittacum - Pittacum Barrica DO Bierzo 2020
A Mencía from Bierzo made from very old mountain vines, juicy and floral, refined for eight months in barrel.
Bodega Santa Ema - Carmenere Reserva 2023
A velvety, spicy Chilean Carménère full of black fruit, matured in tank to keep its brightness.
Bruno Landauer - Ruster Urbarial Selection 2022
Bruno Landauer's prestige red cuvée from Rust: Zweigelt, Merlot and Pinot Noir, with body and finesse.
Reserva de Los Andes - Malbec 2025
A Malbec from Maipú, fermented at low temperature to keep all the brightness of its plum and violet.
Meloni - Il Biologico Cannonau di Sardegna DOC 2020
An organic Sardinian Cannonau, aged without oak, all black fruit and spice, with astonishing fluidity.
Cantina Cellaro - Nerello Mascalese Micina Terre Siciliane IGP 2023
A sun-drenched Nerello Mascalese from western Sicily, supple and spicy, with notes of red fruit and prune.
San Marzano - F Negroamaro IGT Salento 2021
A Negroamaro from old bush vines in Salento, deep and velvety, aged twelve months in barrique.
Fantini - Don Camillo Sangiovese Terre di Chieti IGT 2024
A blend of Sangiovese and Cabernet from Abruzzo, indulgent and spicy, matured in French barriques.
Tricerchi - Brunello di Montalcino DOCG AD1441 2019
The flagship cuvée of Castello Tricerchi, a Brunello with great ageing potential born from the castle's finest vineyards.
Antoniolo - Gattinara DOCG Riserva 2020
A Gattinara from volcanic soils, aged three years in large vats: the alpine finesse of Nebbiolo.
Morra Gabriele - Barbaresco DOCG Riserva 2019
A rare Riserva, born from the finest Nebbiolo of Barbaresco and aged three years in large casks.
Rémi Jeanniard - Morey-Saint-Denis 1er Cru Les Ruchots Rouge 2023
Les Ruchots, a Morey-Saint-Denis premier cru: violet and truffle on silky tannins.
Antonio Madeira - Vinhas Velhas Tinto 2022
An old-vine Dão, all granite finesse and mouth-watering freshness.
Vite Colte - Barbaresco Riserva Spezie 2015
A Barbaresco Riserva from great vintages: spice, ripe cherry and powerful tannins.
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.