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.
Castello di Volpaia - Chianti Classico DOCG 2022
A Chianti Classico combining freshness, finesse and depth, faithful to the terroir of Radda in Chianti.
Kanonkop Wine Estate - Paul Sauer 2021
A great Bordeaux blend from Simonsberg, combining aromatic depth, precision and elegant texture.
Parker Coonawarra Estate - First Growth Cabernet Sauvignon 2019
A full-bodied and precise Cabernet Sauvignon from Coonawarra, where concentration is combined with a remarkably balanced freshness.
Castello di Volpaia - Chianti Classico Riserva DOCG 2021
A refined expression of Radda in Chianti, combining high-altitude freshness, aromatic depth and elegant tannins.
Viu Manent - El Incidente Carmenère 2019
A Carmenère from Colchagua that is both intense and precise, where the depth of the fruit is combined with a beautiful freshness.
Gómez Cruzado - Honorable 2016
A Rioja of character, precise and refined, which intensely expresses the terroir of Rioja Alta.
Vasse Felix - Premier Cabernet Sauvignon 2020
A Cabernet Sauvignon from Margaret River combining aromatic precision, firm structure and maritime freshness.
El Porvenir - Malbec Alto de Los Cuises 2021
A haute couture Malbec from an exceptional terroir
Bodegas Olivares - Altos de la Hoya 2022
A high-altitude Monastrell that combines Mediterranean concentration and remarkable freshness.
Henschke - Cyril Henschke Cabernet Sauvignon 2018
A precise and intense high-altitude Australian Cabernet Sauvignon, where power meets elegance.
Castello di Volpaia - Coltassala Chianti Classico Gran Selezione DOCG 2021
A great Chianti Classico Gran Selezione combining depth, freshness and Tuscan refinement.
Glenelly Estate - Lady May Cabernet Sauvignon
The estate's great vintage, a tribute to the great Bordeaux blends
Bodega Noemia - J. Alberto 2021
An exceptional Malbec from an old vineyard from 1955
Porseleinberg - Syrah 2021
Recognized worldwide as one of the most beautiful Syrahs in the world
Glenelly Estate - Estate Reserve Red 2017
The elegance of Stellenbosch terroir in every sip
Glenelly Estate - Glass Collection Syrah 2021
A South African Syrah between power and elegance
Domaine Edmond Monnot - Maranges 1er Cru Clos de la Boutière Rouge 2023
A Maranges premier cru where cherry and violet dominate the oak.
Domaine du Four Bassot - Mercurey 1er Cru Les Croichots Rouge 2022
A Côte Chalonnaise premier cru all in silk, redcurrant and liquorice on the finish.
Sine Qua Non - Distenta I Syrah 2019
A deep, velvety wine of almost sculptural intensity, where the richness of the fruit combines with remarkable precision and energy.
Sine Qua Non - Eleven Confession Syrah 2020
A wine that surprises with its controlled power, its deep aromas of black fruits and spices, and its texture that combines opulence and elegance.
Sine Qua Non - Distenta IV Grenache 2022
A sensual and profound expression of Grenache, where the richness of ripe fruit blends into an intense and spicy structure.
Sine Qua Non - Distenta IV Syrah 2022
This wine expresses the strength of the terroir in a symphony of black fruit, spices and minerality, combining power and refinement.
Sine Qua Non - Distenta I Grenache 2019
A wine that surprises with its controlled power, its deep aromas of black fruits and spices, and its texture that combines opulence and elegance.
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.