Mary Berry Slow Roasted Lamb​ Recipe

Mary Berry Slow Roasted Lamb is a classic British Sunday roast featuring tender shoulder meat and crispy potatoes. This one-pot wonder uses fresh garlic, onions, and red wine gravy to create a deep, savoury flavour.

If you do nothing else, brown the meat thoroughly before starting the slow cook. That’s the difference between a pale, greasy joint and one with deep, savoury flavour. The high heat at the start renders the fat so it can baste the lamb throughout the four-hour roast. Do not skip this step or you’ll lose that essential crust.

The potatoes are doing more work than you’d think. Without parboiling them first, they’ll stay hard in the middle even after hours in the oven. I always make sure the foil seal is tight so the steam keeps the meat tender. It’s my favourite way to feed a crowd without spending all day in the kitchen. I’ve found that Desiree potatoes hold their shape best for this method.

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Mary Berry Slow Roasted Lamb Ingredients

The Lamb and Vegetables

• 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

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: Preheat the oven to 220°C (425°F/Gas Mark 7). Pierce small holes in the lamb skin with a sharp knife and push the garlic slices deep inside. Season the meat generously with salt and pepper.
2. Brown the meat: Place the lamb on a rack in a roasting tin and roast for 20 minutes until the top is browned. Turn the joint over and roast for another 20-30 minutes until it’s coloured all over.
3. Parboil the vegetables: Boil the onion quarters in water for 10 minutes. Toss in the potato slices and boil for a further 4 minutes. Drain them in a colander until they’re dry.
4. Combine the tin: Take the lamb out of the tin and put it on a plate. Tip the onions and potatoes into the lamb juices in the tin and stir to coat. Pour in the 570ml (1 pint) of stock and place the lamb on top, skin-side up.
5. Slow roast: Cover the tin tightly with a double layer of foil to trap the steam. Lower the temperature to 160°C (325°F/Gas Mark 3) and cook for 3½-4 hours. Check that the meat pulls away from the bone with a fork.
6. Crisp the potatoes: Move the lamb to a board and cover it with foil to rest. Pour the fat into a bowl for the gravy. Put the potatoes and onions back in the oven at 220°C (425°F/Gas Mark 7) for 25 minutes until they’re golden and crunchy.
7. Make the gravy: Put 3 tbsp of the lamb fat into a pan and stir in the flour for 30 seconds. Whisk in the 450ml (16fl oz) of stock, red wine, redcurrant jelly, and Worcestershire sauce. Keep whisking over a medium heat until the liquid bubbles and thickens.
8. Serve the dish: Carve the meat into thick slices or pull it apart with two forks. Serve it immediately with the crisp potatoes and the hot gravy.

Recipe Tips

• Rest the meat. Leave the lamb for at least 20 minutes before carving. This lets the juices settle so the meat stays moist.
• Seal the foil. Wrap the foil around the edges of the tin as tightly as possible. If steam escapes, the meat will dry out before it becomes tender.
• Choose the right joint. Use a whole shoulder rather than a leg for this recipe. Shoulder has more fat which breaks down over four hours to keep the meat succulent.
• Make ahead. You can parboil the potatoes and onions the day before. Keep them in a sealed container in the fridge until you’re ready to roast.
• Check the gravy. If the gravy looks too pale, add a few drops of gravy browning. It gives the sauce a professional, dark finish without changing the taste.
• Trim the fat. If there’s a very thick layer of fat on top of the shoulder, score it in a diamond pattern. This helps the heat penetrate the meat faster.

What To Serve With Slow Roasted Lamb

This rich meat pairs well with steamed seasonal greens like pointed cabbage or kale. The bitterness of the greens cuts through the fatty shoulder meat.

You could also add a side of honey-glazed carrots or roasted parsnips for extra sweetness. A dollop of mint sauce is a traditional touch that lightens the whole plate.

How To Store Slow Roasted Lamb

Fridge

Wrap any leftover meat tightly in clingfilm or place it in an airtight container. It will keep well for up to three days. Keep the potatoes in a separate container to stop them from going soggy.

Reheat

Place the lamb in a roasting tin with a splash of stock and cover with foil. Heat in the oven at 180°C (350°F/Gas Mark 4) for 15-20 minutes until piping hot. The microwave is faster but can make the meat chewy and dry.

Freeze

Slice the meat and freeze it in a freezer bag for up to two months. Defrost it completely in the fridge before reheating. Do not freeze the potatoes as the texture becomes grainy and unpleasant.

Mary Berry Slow Roasted Lamb Nutrition Facts

Per serving (1 of 6):

• Calories: 840kcal
• Protein: 52g
• Fat: 58g
• Carbohydrates: 28g
• Sugar: 4g
• Sodium: 650mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use a leg of lamb instead?

No, a leg is leaner than the shoulder and can become tough if cooked this way for four hours.

What if my gravy is lumpy?

Use a balloon whisk to beat the liquid vigorously as you add the stock to the flour.

How do I know the Mary Berry Slow Roasted Lamb is done?

The meat should shred easily with two forks and fall away from the bone with no resistance.

Can I make this in a slow cooker instead of the oven?

Yes, you can cook the lamb on low for 8 hours, but you’ll need to crisp the potatoes in the oven separately.

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​