Best Wine with Lamb: A Complete Pairing Guide

Lamb and Wine: A Noble Pairing

Lamb has a distinctive, gamy flavor that sets it apart from other meats. This richness and character make it one of the most rewarding proteins to pair with wine. Where chicken is neutral and adaptable, lamb brings its own bold personality to the table, demanding wines with enough structure, complexity, and presence to match.

The relationship between lamb and wine is deeply rooted in the winemaking cultures of France, Spain, Italy, Australia, and the Middle East, where sheep farming and viticulture have coexisted for millennia. These regional traditions offer time-tested guidance for pairing, while modern wine knowledge opens up exciting new possibilities.

Why Lamb Loves Red Wine

Lamb’s relatively high fat content, particularly in cuts like shoulder and leg, provides the same tannin-softening effect that makes steak a natural red wine partner. The fat coats the palate and counterbalances the drying sensation of tannins, making the wine taste smoother and more integrated.

Beyond the fat-tannin interaction, lamb’s gamey, herbaceous flavor profile shares aromatic territory with many classic red wines. The herbal notes in Cabernet Sauvignon (eucalyptus, bay leaf), the earthy character of Nebbiolo, and the garrigue (wild herb) aromatics of Southern Rhone wines all find natural harmony with lamb’s distinct flavor.

Best Wines by Lamb Cut

Rack of Lamb

Rack of lamb is an elegant, relatively lean cut that is typically roasted to medium-rare, yielding tender, pink meat with a caramelized exterior. It is often served with herb crusts or simple preparations that showcase the meat’s quality.

Bordeaux is the quintessential pairing. A Left Bank Bordeaux from Pauillac, Saint-Julien, or Margaux, dominated by Cabernet Sauvignon with Merlot for softness, brings the structure, cedar, and cassis notes that have made this one of the wine world’s most legendary food pairings. The traditional Bordeaux Easter lamb dinner is a cornerstone of French gastronomy.

Napa Valley Cabernet Sauvignon offers a riper, more fruit-forward alternative that works beautifully with herb-crusted rack of lamb.

Rioja Gran Reserva, with its long aging, silky tannins, and complex leather-tobacco-vanilla character, is a sophisticated match.

Leg of Lamb

A whole roasted leg of lamb is a grand centerpiece dish with robust flavor and varying textures from the crisp exterior to the juicy center. It can handle wines with considerable power.

Northern Rhone Syrah from Cote-Rotie or Hermitage is magnificent with leg of lamb. The wine’s dark fruit, cracked pepper, and smoked meat notes create a compelling flavor bridge. The firm but refined tannins stand up to the meat’s richness.

Barossa Valley Shiraz offers a more opulent, fruit-driven take that works particularly well with leg of lamb prepared with Mediterranean herbs and garlic.

Chateauneuf-du-Pape, blending Grenache with Mourvedre and Syrah, provides the warm, spice-laden generosity that complements a well-seasoned leg of lamb.

Lamb Shoulder (Braised)

Slow-braised lamb shoulder is one of the most intensely flavored lamb preparations. Hours of cooking break down the connective tissue, creating fork-tender meat with concentrated, deeply savory flavors. The wine needs to match this intensity.

Barolo or Barbaresco from Piedmont is a stunning match. Nebbiolo’s complex aromatics of rose petal, tar, dried herbs, and truffle, combined with its firm tannins and bracing acidity, are perfect for cutting through the richness of braised lamb shoulder.

Bandol from Provence, made primarily from Mourvedre, has the earthy, meaty, herbal character that resonates with long-braised lamb.

Priorat from Catalonia, with its old-vine Garnacha and Carinyena, delivers the mineral intensity and concentrated fruit to stand up to this robust preparation.

Lamb Chops

Grilled lamb chops, with their charred exterior and juicy, pink interior, are perhaps the most versatile lamb cut for wine pairing. They work across a wide range of red wine styles depending on the seasoning.

Rioja Reserva is an excellent all-purpose match, with its balanced fruit, spice, and earthy character.

Chianti Classico Riserva, with its Sangiovese-driven cherry fruit, dried herbs, and firm acidity, is beautiful with grilled lamb chops served with rosemary and garlic.

Malbec from Mendoza brings plummy fruit and a touch of smokiness that complements the char from the grill.

Lamb Shanks

Braised lamb shanks, cooked slowly in wine or stock until the meat falls from the bone, are rich, gelatinous, and deeply savory. They pair with robust reds that can handle the intensity.

Amarone della Valpolicella, with its concentrated dried-fruit flavors and warming alcohol, is a luxurious pairing.

Primitivo from Puglia or Nero d’Avola from Sicily provide dark fruit and spice that complement the braising liquid’s depth.

Aglianico from Taurasi in Campania, with its firm tannins and dark, earthy character, is an underrated but outstanding shanks partner.

Pairing by Preparation Style

Herb-Crusted Lamb

Rosemary, thyme, and garlic are lamb’s most common herbal companions. Wines that share herbal aromatics create a beautiful bridge. Cabernet Sauvignon from cooler climates (Bordeaux, Coonawarra) often has herbal notes that mirror the crust. Chianti Classico and other Sangiovese-based wines also carry a dried-herb character that works well.

Lamb with Mint

The classic British combination of lamb and mint sauce or jelly is challenging for wine because mint’s cooling, herbal intensity can clash with fruity wines. A Cabernet Franc from the Loire Valley (Chinon or Bourgueil), with its own leafy, herbal character, handles mint better than most. Alternatively, a medium-bodied Tempranillo can work alongside the mint.

Moroccan-Spiced Lamb

Lamb tagine with preserved lemons, olives, and warm spices (cumin, coriander, cinnamon) calls for wines that can handle aromatic complexity and moderate sweetness. A Grenache-based wine from the Southern Rhone, with its warm spice and generous fruit, is excellent. Off-dry Riesling can also work, with its aromatic intensity balancing the spices.

Lamb Curry

Richly spiced lamb curry needs wines that can handle both heat and complexity. Off-dry Riesling is a reliable choice, as the residual sugar tames the chili heat while the acidity refreshes the palate. Gewurztraminer from Alsace, with its lychee and ginger notes, also complements Indian spice profiles. Among reds, a fruity, low-tannin Grenache works better than tannic, structured wines.

Greek-Style Lamb

Lamb with oregano, lemon, and olive oil, served with tzatziki, is a Mediterranean classic. Xinomavro from Naoussa in Northern Greece is the regional match, with its tomato, olive, and spice notes. If Greek wines are not available, a Sangiovese or a medium-bodied Grenache substitutes well.

Lamb Kebabs

Grilled lamb kebabs with peppers and onions work well with medium-bodied, fruit-forward reds that can be served slightly chilled. Cotes du Rhone, Rioja Crianza, or a Turkish red blend are all excellent, casual matches for this preparation.

Regional Lamb and Wine Traditions

Bordeaux and Agneau de Pauillac

The salt-marsh lamb (agneau de pre-sale) from the Pauillac region in Bordeaux is one of the world’s great regional food and wine pairings. The lamb grazes on salt marshes near the Gironde estuary, developing a distinctly mineral, slightly salty flavor that is legendary when paired with the Cabernet Sauvignon-dominant wines of Pauillac.

Piedmont and Agnello

In Piedmont, roasted lamb with rosemary and garlic is traditionally served with Barolo or Barbaresco. The aged Nebbiolo’s complex bouquet of tar, roses, and herbs creates an extraordinary combination with the simply prepared meat.

Rioja and Cordero Asado

In Spain’s Rioja region, whole young lamb (cordero lechal) is roasted in wood-fired ovens and served with the region’s Tempranillo-based reds. A Rioja Gran Reserva, with its years of oak and bottle aging, is the definitive accompaniment.

Australia and Lamb

Australia is both a major lamb-producing and wine-producing nation. The natural pairing is Shiraz from the Barossa Valley, McLaren Vale, or the Hunter Valley with simply grilled or roasted Australian lamb.

Beyond Red: Alternative Lamb Pairings

While red wine dominates lamb pairing, some alternatives deserve consideration:

• Full-bodied rose (Tavel, Bandol rose) can work with grilled lamb chops in warm weather.
• Oaked Chardonnay can pair with a mild, herb-roasted lamb loin, particularly if served with a cream sauce.
• Orange wine (skin-contact white wine) has the tannic structure and savory character to handle lamb preparations with Mediterranean flavors.

Common Lamb Pairing Mistakes

• Choosing a wine that is too light: Lamb’s gamy richness overwhelms delicate wines. Save the Pinot Noir for chicken.
• Ignoring the spices: A simply roasted lamb and a heavily spiced lamb tagine need very different wines.
• Serving red wine too warm: Over-warm reds taste flabby and alcoholic with lamb. Aim for 16-18 degrees Celsius.
• Forgetting acidity: Rich lamb preparations need wines with good acidity to cleanse the palate between bites.

Discover Lamb Pairings with Sommo

Planning a special lamb dinner? The Sommo app takes the guesswork out of wine selection. Scan any bottle to see its food pairing potential, explore the bold red varieties that complement lamb, and learn about the wine regions behind your favorite pairings. From a casual lamb burger to an elegant rack of lamb, Sommo ensures you always pour the right wine. Download the app and elevate your next lamb meal.