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Roasted lamb

Meat, fish & cheese· meat

Roasted lamb

What it is

Roasted lamb is lamb cooked whole or in large cuts by dry, indirect heat in an oven, browning its surface.

What it tastes like

On the nose: apple, fatty, orange-rose. Among its measured molecules: 2,6-dimethylpyrazine, 2,3-pentanedione, pentanal, 2-Nonenal, 3-methylbutanal.

What goes with it

160 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Every one of its 11 compounds carries a paper the library can cite.

  • caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 370.55 +/- 54.22 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Octanal')Measurement only — the source text is licensed facts-only.
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 4318.41 +/- 222.38 ng/g, closely matching PMC8535600's postrigor value — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Hexanal')Measurement only — the source text is licensed facts-only.
  • 2,6-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite
    11.07 +/- 0.45 ng/g PRERIGOR (OAV 0.03); NOT DETECTED (0) postrigor -- the one compound in the table's key-odorant list that reverses direction from the majority — Liu et al. 2021, Foods (Table 3, row '2,6-Dimethylpyrazine')
  • pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 706.58 +/- 57.67 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Pentanal')Measurement only — the source text is licensed facts-only.
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 591.27 +/- 46.52 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Heptanal')Measurement only — the source text is licensed facts-only.
  • 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 4.86 +/- 0.68 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '3-methylbutanal')Measurement only — the source text is licensed facts-only.
  • 2,3-pentanedionearomaketonereads as somewhat sweet odor similar to quinone ... buttery diacytl-like, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 338 ingredients.cite
    208.95 +/- 11.61 ng/g, OAV 10.45, contribution rate 0.32%; significantly higher than prerigor's 115.22 ng/g (p < 0.05) — Liu et al. 2021, Foods (Table 3, row '2,3-Pentanedione', 'Post-Rigor' column)
  • 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 432.75 +/- 11.95 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '1-octen-3-ol')Measurement only — the source text is licensed facts-only.
  • 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 113.62 +/- 6.64 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row '2-pentylfuran')Measurement only — the source text is licensed facts-only.
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    an independent second roasted-lamb source (kebabs): 1061.67 +/- 84.27 ng/g — Xie et al. 2026, Food Chemistry: X (Table 4, row 'Nonanal')Measurement only — the source text is licensed facts-only.
  • 2-NonenalaromaaldehydeMeasured in 20 of 338 ingredients.cite
    1.80 +/- 0.01 ng/g, OAV 22.58, contribution rate 0.70%; significantly higher than prerigor's 1.59 ng/g (p < 0.05) — Liu et al. 2021, Foods (Table 3, row '(E)-2-Nonenal', 'Post-Rigor' column)

Sources

  • Xie et al. 2026, Food Chemistry: X(facts-only licence)
  • Liu et al. 2021, Foods
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