Mary Berry Slow Roasted Lamb​ Recipe

This hearty Mary Berry Slow Roasted Lamb is made with a bone-in shoulder of lamb, garlic, onions, and a rich gravy with red wine and redcurrant jelly. This recipe creates a beautifully tender, fall-off-the-bone meat that is packed with flavor. It’s the perfect centerpiece for a Sunday roast, a cozy winter meal, or a special Easter feast, and it generously serves six people.

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Mary Berry Slow Roasted Lamb Ingredients

• 2.2kg/5lb whole shoulder of lamb, skin on
• 4 garlic cloves, sliced
• 2 large onions, cut into quarters
• 750g/1lb 10oz waxy potatoes, such as Desiree, cut into thick 2cm/¾in slices
• 570ml/1 pint hot lamb or beef stock
• Salt and freshly ground black pepper

For the Gravy:

• 3 tbsp lamb fat (from the roasting tin)
• 50g/1¾oz plain flour
• 450ml/16fl oz hot lamb or beef stock
• 100ml/3½fl oz red wine
• 1-2 tsp redcurrant jelly
• A few drops of Worcestershire sauce
• Gravy browning (optional)

How To Make Mary Berry Slow Roasted Lamb

1. Prepare the lamb and initial roast. Preheat your oven to 220°C/200°C Fan/Gas 7. Using a sharp knife, make small, irregular holes in the skin of the lamb shoulder and insert the garlic slices into them. Season well with salt and pepper. Place the lamb on a rack in a roasting tin and roast for about 20 minutes until browned.
2. Brown the other side. Carefully turn the lamb over and roast for another 20-30 minutes until it is browned all over.
3. Prepare the vegetables. While the lamb is browning, boil the quartered onions in water for 10 minutes. Add the potato slices and boil for another 4 minutes. Drain the vegetables well.
4. Combine and slow roast. Remove the lamb from the tin and set it aside for a moment. Add the boiled onions and potatoes to the tin, mixing them with the lamb juices. Pour the hot stock into the tin, then place the lamb on top, skin-side up. Cover the entire tin tightly with foil.
5. Cook until tender. Reduce the oven temperature to 160°C/140°C Fan/Gas 3 and cook for 3½-4 hours. The lamb is ready when it is completely tender and falling away from the bone.
6. Crisp the potatoes and rest the lamb. Remove the lamb from the tin and place it on a board to rest. Strain the fat from the tin into a small bowl, setting it aside for the gravy. Return the potatoes and onions to the oven, increase the temperature to 220°C/200°C Fan/Gas 7, and roast for 25 minutes until browned and crisp.
7. Make the gravy. To make the gravy, spoon 3 tablespoons of the reserved lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Gradually whisk in the hot stock, red wine, redcurrant jelly, and Worcestershire sauce. Continue to whisk until the gravy thickens and is bubbling. Add a little gravy browning for color, if you like.
8. Carve and serve. Carve the tender lamb and serve it with the crispy potatoes and onions, alongside the rich homemade gravy.

Recipe Tips

• Use the right cut: A bone-in shoulder of lamb is ideal for slow roasting as the bone adds immense flavor and helps to keep the meat moist during the long cooking time.
• Don’t skip the browning: Searing the lamb at a high temperature initially creates a delicious, caramelized crust that locks in the juices and adds a deep, savory flavor.
• Resting is crucial: Always let the lamb rest for at least 20 minutes after taking it out of the oven. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent and tender.
• Make a flavorful gravy: Using the fat and juices from the roasting tin is the secret to a rich and authentic gravy. Don’t discard this liquid gold!

What To Serve With Slow Roasted Lamb

This classic slow-roasted lamb is a perfect centerpiece for a traditional roast dinner. Serve it with the roasted potatoes and onions from the pan and a generous pouring of homemade gravy. It pairs wonderfully with green vegetables like steamed green beans, tender-stem broccoli, or buttered cabbage. For a touch of sweetness, a side of mint sauce or redcurrant jelly is essential. Creamy mashed potatoes or roasted root vegetables like carrots and parsnips also make excellent accompaniments.

How To Store Slow Roasted Lamb Leftovers

• Refrigerate: Allow the lamb to cool completely. Store leftover lamb in an airtight container or wrap it tightly in foil and place it in the refrigerator for up to 3 days. Store the gravy separately in another airtight container.
• Freeze: You can freeze leftover cooked lamb for up to 2 months. Slice or shred the meat and place it in a freezer-safe bag or container. You can also freeze the gravy. Thaw overnight in the refrigerator before reheating. To reheat, place the lamb in an oven-safe dish with a splash of stock or gravy to keep it moist, cover with foil, and heat in a moderate oven until warmed through.

Mary Berry Slow Roasted Lamb Nutrition Facts

• Calories: 327 kcal
• Total Fat: 18.2g
• Saturated Fat: 8g
• Protein: 39g
• Carbohydrates: (will vary based on potato serving)
• Sodium: (will vary based on seasoning)

Frequently Asked Questions

• What is the best cut of lamb for slow roasting? The shoulder is the best cut for slow roasting. It has a good amount of marbling and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender and flavorful meat. A leg of lamb can also be used, but the shoulder yields a more succulent result.
• How do I know when the lamb is perfectly cooked? For this slow-roasted recipe, you don’t need a meat thermometer. The visual cue is key: the meat should be exceptionally tender, easily pulling away from the bone with a fork. It will be well-done, but moist and succulent due to the slow cooking method.
• Can I prepare this dish in advance? Yes, this is a great make-ahead dish. The long cooking time means you can put it in the oven and attend to other things. You can roast the lamb completely, let it cool, and store it in the refrigerator. Reheat gently in the oven, covered with foil, with a splash of stock to prevent it from drying out.

Try More Recipes:

• Mary Berry Miso Salmon​ Recipe
• Mary Berry Salmon With Cream Cheese And Peppers​ Recipe
• Mary Berry Smoked Salmon And Avocado Parcels Recipe​