Easter lamb — typically a roast leg or rack, herb-rubbed and often with garlic and rosemary — is the springtime centrepiece, tender, savoury and gently gamey. Lamb's classic affinity for structured, herb-friendly reds makes this a natural for Bordeaux, Rioja and Syrah, whose tannin cuts the fat and savoury fruit echoes the meat and herbs. A southern red flatters rosemary and garlic. The wine should be structured and savoury; matching lamb's richness while echoing the spring herbs makes a Bordeaux or Mediterranean red the natural Easter match.
Our sommelier's picks
Save to PinterestStructured red blend
16–18°C (60–64°F)Cabernet Sauvignon · Bordeaux, France
The classic lamb pairing — Bordeaux's cassis, cedar and firm tannin cut the fat and flatter the herb-rubbed roast.
Cru Bourgeois offers structure affordably.
Savoury Spanish red
16–18°C (60–64°F)Tempranillo · Rioja, Spain
Rioja Reserva's leather and savoury cherry are a traditional partner for roast lamb.
Reliable quality at every level.
Herbal Mediterranean red
16–18°C (60–64°F)Grenache · Châteauneuf-du-Pape, France
Grenache's warm fruit and garrigue spice echo the rosemary and garlic.
Côtes du Rhône Villages for less.
Peppery red
16–18°C (60–64°F)Syrah · Northern Rhône, France
Syrah's pepper and dark fruit are superb with herb-rubbed lamb.
Crozes-Hermitage is the value pick.
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Questions about pairing Easter Lamb
What wine pairs with Easter lamb?
Structured reds — Bordeaux, Rioja or Syrah — whose tannin cuts the fat and savoury fruit echoes the gamey, herb-rubbed roast.
What suits rosemary-and-garlic lamb?
A Grenache-based southern red echoes the garrigue herbs, while Bordeaux and Syrah suit a classic herb crust.
Why is lamb so good with red wine?
Its rich fat and savoury flavour soften red tannin and echo the dark fruit and earthy notes of structured reds.