Lamb and Wine From Chops to Shanks

Lamb is one of wine’s most rewarding proteins to pair. Its distinctive flavor—earthy, slightly gamy, rich—calls out for wines with character. Here is how to match lamb from delicate chops to slow-cooked shanks.

Why Lamb Loves Red Wine

Lamb’s natural richness and slight gaminess create an affinity for tannic red wines. The fat in lamb softens tannins, while lamb’s earthiness complements aged wines with secondary characteristics like leather, tobacco, and dried herbs.

This makes lamb the ideal protein for opening your best Bordeaux, Barolo, or aged Rioja. The wine and meat elevate each other.

Matching Wine to Lamb Cuts

Lamb chops: These tender, quick-cooking cuts are best with medium-bodied reds that do not overpower. Burgundy, Rioja Reserva, or medium-weight Rhône wines work beautifully.

Rack of lamb: The elegant presentation deserves elegant wine. This is the time to open that special Bordeaux, aged Barolo, or top-tier Châteauneuf-du-Pape.

Lamb shank: Slow-braised and falling off the bone, shanks need structured wines that can match their intensity. Syrah, Mourvèdre, or Aglianico are ideal partners.

Leg of lamb: The classic Sunday roast pairs wonderfully with Cabernet blends, Left Bank Bordeaux, or quality Malbec.

Ground lamb: In burgers, meatballs, or kebabs, ground lamb is versatile. Mediterranean reds like Monastrell or Greek Xinomavro echo the regional flavors often found in lamb preparations.

Classic Lamb Pairings

Rack of lamb with Bordeaux: Perhaps the most classic pairing in fine dining. The wine’s cassis fruit and firm tannins complement lamb’s richness, while mint sauce bridges both.

Lamb tagine with Moroccan-influenced reds: Spiced lamb stews want wines with similar warmth. Southern Rhône, Côtes de Provence reds, or even a robust rosé work well.

Grilled lamb chops with Rioja: Spain’s great red wine is a natural partner. The wine’s vanilla notes from American oak complement lamb’s char.

Lamb kebabs with Syrah: The smoky, herbed meat finds a friend in Syrah’s pepper and smoke notes. Northern Rhône or Australian Shiraz both excel.

The Herb Connection

Lamb is often served with rosemary, thyme, and mint—Mediterranean herbs that echo many red wines’ flavor profiles. Wines from Provence, the Southern Rhône, and central Italy often carry these same herbal notes, creating natural harmony.

When rosemary or thyme dominates your lamb dish, reach for Côtes de Provence, Bandol, or a Grenache-based blend.

One White Wine Exception

While red is the default, certain lamb preparations work with white wine. Lamb sweetbreads with a rich Chardonnay, or a delicate lamb tartare with white Burgundy, can be revelatory. The key is matching the dish’s intensity to the wine’s weight.