Mary Berry Slow Roast Lamb Shoulder With Potatoes​

This succulent Mary Berry Slow Roast Lamb Shoulder With Potatoes is made with a whole bone-in lamb shoulder, fragrant garlic, fresh rosemary, red wine, and Maris Piper potatoes. The result is incredibly tender, fall-off-the-bone meat and crispy, golden roasties. It’s the perfect main course for a classic Sunday roast or a special family dinner, serving 6-8 people with ease.

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Mary Berry Slow Roast Lamb Shoulder With Potatoes Ingredients

For the Slow Roast Lamb:

• 1 bone-in lamb shoulder, about 4.5 lbs (2kg)
• 2 tbsp olive oil
• 2 large onions, roughly chopped
• 2 carrots, roughly chopped
• 8-10 garlic cloves, peeled
• 4 sprigs of fresh rosemary
• 1 cup (250ml) red wine
• 2 cups (500ml) lamb or chicken stock
• Salt and freshly ground black pepper

For the Roast Potatoes:

• 3.5 lbs (1.5kg) Maris Piper or King Edward potatoes, peeled and cut into large chunks
• 1/4 cup (60ml) vegetable oil or goose fat
• 1 tsp salt

How To Make Mary Berry Slow Roast Lamb Shoulder With Potatoes

1. Preheat and prepare the lamb: Preheat your oven to 320°F (160°C). Pat the lamb shoulder dry with paper towels and season it generously on all sides with salt and pepper. Using a small, sharp knife, make several deep incisions all over the lamb. Push a peeled garlic clove and a small piece of rosemary into each cut.
2. Sear the shoulder: Heat the olive oil in a large, flameproof roasting tin on the stovetop over medium-high heat. Carefully place the lamb shoulder in the tin and sear it on all sides until nicely browned. This step adds a lot of flavor. Remove the lamb and set it aside for a moment.
3. Sauté the vegetables: Add the chopped onions and carrots to the same roasting tin. Cook for 5-7 minutes, stirring occasionally, until they begin to soften. Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine bubble and reduce by half.
4. Assemble and roast: Place the seared lamb shoulder on top of the vegetables in the tin. Pour the stock around the lamb. Cover the roasting tin very tightly with a double layer of aluminum foil or a tight-fitting lid.
5. Slow roast the lamb: Place the covered tin in the preheated oven and roast for 4 to 5 hours. The lamb is ready when the meat is completely tender and easily pulls away from the bone with a fork. Remove the foil for the last 30 minutes of cooking to let the top brown.
6. Cook the roast potatoes: While the lamb is roasting, place the chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10 minutes until the outsides are soft. Drain them well and shake the colander to fluff up the edges. Heat the vegetable oil or goose fat in a separate roasting tray. Carefully add the potatoes, toss to coat, and roast at 400°F (200°C) for 40-50 minutes, turning halfway, until golden and crispy.
7. Rest the lamb and make gravy: Carefully lift the cooked lamb out of the tin and place it on a carving board. Cover it loosely with foil and let it rest for at least 20 minutes before serving. To make gravy, strain the juices from the roasting tin into a saucepan, skim off any excess fat, and simmer until thickened.
8. Serve: Carve or pull the tender lamb meat and serve immediately with the crispy roast potatoes and hot gravy.

Recipe Tips

• Don’t Skip the Searing: Searing the lamb before roasting creates a deep, caramelized crust called the Maillard reaction. This is essential for developing a rich, savory flavor in the final dish.
• Use Bone-In Lamb Shoulder: The bone adds a huge amount of flavor to the meat and the pan juices as it cooks. It also helps keep the meat moist and tender during the long cooking time.
• Cover Tightly: A tight seal on your roasting tin is crucial. This traps the steam inside, which helps to braise the lamb shoulder, making it incredibly tender and preventing it from drying out.
• Rest the Meat: Resting the lamb for at least 20 minutes before carving is non-negotiable. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

What To Serve Slow Roast Lamb Shoulder

This slow roast lamb shoulder with potatoes is a fantastic centerpiece for a traditional Sunday roast. Serve it with a generous drizzle of the homemade gravy made from the pan juices. Classic side dishes like steamed green beans, honey-glazed carrots, or tenderstem broccoli pair beautifully. For a truly classic British meal, add some Yorkshire puddings and a dollop of mint sauce on the side.

How To Store Slow Roast Lamb Shoulder Leftovers

• Refrigerate: Store any leftover lamb and potatoes in separate airtight containers in the refrigerator for up to 3 days. The lamb is delicious cold in sandwiches or can be gently reheated in a pan with a splash of gravy.
• Freeze: Leftover cooked lamb freezes very well. Shred the meat from the bone, place it in a freezer-safe bag or container, and pour over any leftover gravy to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Mary Berry Slow Roast Lamb Shoulder With Potatoes Nutrition Facts

• Calories: 750 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 650mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 50g

Frequently Asked Questions

• Can I use a boneless lamb shoulder? Yes, you can use a boneless shoulder. It will cook a bit faster, so start checking for tenderness after about 3 hours. Roll and tie the boneless roast with kitchen twine to help it cook evenly.
• What is the best red wine for this recipe? A dry, full-bodied red wine works best. Choose something you would enjoy drinking, such as a Merlot, Cabernet Sauvignon, or a French Bordeaux. If you prefer not to use wine, you can simply substitute it with an equal amount of extra stock.
• How do I know for sure when the lamb is done? The best way to tell is by texture, not temperature. The lamb is perfectly cooked when it is “fork-tender,” meaning you can easily pull the meat apart with a fork with very little resistance. It should literally be falling off the bone.
• Can I prepare this recipe ahead of time? You can assemble the lamb, vegetables, and liquid in the roasting tin a day in advance. Cover and refrigerate it. On the day of cooking, remove it from the fridge for an hour to come to room temperature before placing it in the preheated oven.

Try More Recipes:

• Mary Berry Slow Roasted Lamb​ Recipe
• Mary Berry Miso Salmon​ Recipe
• Mary Berry Salmon With Cream Cheese And Peppers​ Recipe