Mary Berry Slow Roast Lamb Shoulder Recipe

Mary Berry’s Slow Roast Lamb Shoulder is a tender, melt-in-your-mouth dish that’s full of rich flavor. Perfect for a Sunday roast or special occasions, this recipe takes advantage of slow cooking to break down the lamb until it’s fall-apart tender. Seasoned with garlic and rosemary, the lamb is juicy and aromatic, and it pairs beautifully with roasted vegetables and potatoes.

What Is Mary Berry’s Slow Roast Lamb Shoulder?

Mary Berry’s Slow Roast Lamb Shoulder is a classic British dish where the lamb is cooked at a low temperature for several hours, allowing the meat to become incredibly tender. Infused with garlic and rosemary, the flavors permeate the lamb during the slow roasting, resulting in a deeply savory and juicy roast.

Other Popular Recipes

• Mary Berry Lamb Tagine
• Jamie Oliver Slow Cooker Lamb Shanks
• Mary Berry Rack of Lamb

Why You’ll Love This Recipe

• Tender and Juicy: The long cooking time makes the lamb incredibly soft and flavorful.
• Perfect for Gatherings: Ideal for family dinners, Easter, or special occasions.
• Simple Ingredients: Uses minimal, fresh ingredients for a deliciously classic flavor.
• Hands-Off Cooking: Once prepared, it requires minimal attention while it roasts.
• Versatile Leftovers: Shredded lamb is perfect for sandwiches, salads, or wraps.

Ingredients Needed to Make Mary Berry’s Slow Roast Lamb Shoulder

• 1.5-2kg (3.5-4.5 lbs) lamb shoulder (bone-in) – Bone-in lamb shoulder provides the best flavor and tenderness.
• 4-5 garlic cloves (sliced) – Infuse the lamb with aromatic flavor.
• 2 tbsp fresh rosemary leaves (chopped) – Add an earthy, herbal touch.
• Salt and freshly ground black pepper – For seasoning.
• 2 tbsp olive oil – Helps crisp the exterior and locks in flavor.
• 1 cup lamb or vegetable stock – Keeps the lamb moist during roasting.
• Juice of 1 lemon – Adds brightness and balance to the rich lamb.

Optional Ingredients for Serving

• Roasted potatoes – A classic pairing with lamb.
• Seasonal vegetables – Such as carrots, parsnips, and green beans.
• Mint sauce or gravy – For extra flavor.

Instructions to Make Mary Berry’s Slow Roast Lamb Shoulder

Step 1: Preheat the Oven

Preheat your oven to 150°C (300°F).

Step 2: Prepare the Lamb

With a sharp knife, make small incisions all over the lamb’s shoulder. Insert slices of garlic and rosemary leaves into each incision, pressing them in to infuse the meat with flavor.

Step 3: Season the Lamb

In a small bowl, mix together the olive oil, lemon juice, salt, and pepper. Rub this mixture generously all over the lamb, coating it evenly for a flavorful crust.

Step 4: Prepare the Roasting Pan

Place the lamb shoulder in a roasting pan and pour the stock around the lamb. Cover the pan with a lid or foil to keep the lamb moist while roasting.

Step 5: Slow Roast the Lamb

Place the roasting pan in the preheated oven and cook for 3.5 to 4 hours, or until the lamb is tender and easily pulled apart with a fork. Baste the lamb occasionally with the pan juices to keep it moist.

Step 6: Uncover and Brown the Lamb

For the last 20-30 minutes of cooking, remove the lid or foil and increase the oven temperature to 180°C (350°F) to allow the lamb to develop a golden, crispy crust.

Step 7: Rest the Lamb

Remove the lamb from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the meat, making it extra tender.

Step 8: Serve

Serve the lamb shoulder with roasted potatoes, seasonal vegetables, and your favorite sauces. Shred the lamb directly in the pan or carve it into large pieces.

What Goes Well with Mary Berry’s Slow Roast Lamb Shoulder

• Mint Sauce or Gravy: Traditional accompaniments that enhance the lamb’s flavor.
• Roasted Potatoes: Crispy, golden potatoes make a perfect side.
• Yorkshire Pudding: Adds a light, fluffy texture to complement the roast.
• Buttered Carrots: Sweet and tender, they pair well with the rich lamb.
• Steamed Green Beans or Asparagus: Adds freshness and color to the plate.
• Crusty Bread: Ideal for soaking up the delicious juices.

Expert Tips for the Best Slow Roast Lamb Shoulder

• Choose Bone-In Lamb Shoulder: Bone-in meat provides extra flavor and tenderness.
• Low and Slow Cooking: Cooking at a low temperature allows the meat to break down slowly for a tender result.
• Baste Regularly: Basting helps keep the lamb moist and enhances the flavor.
• Let It Rest: Resting after cooking makes the meat more succulent.
• Adjust Seasonings to Taste: Feel free to add thyme, oregano, or your favorite herbs for extra flavor.

Easy Variations of Mary Berry’s Slow Roast Lamb Shoulder

• Garlic and Herb Crust: Add thyme and parsley to the rosemary and garlic mixture for a herby crust.
• Honey and Mustard Glaze: Mix honey and mustard with olive oil for a subtle sweetness.
• Add Root Vegetables: Place carrots, onions, and parsnips in the roasting pan for a one-pan meal.
• Lemon and Thyme: Swap rosemary with fresh thyme for a citrusy touch.
• Use Red Wine Instead of Stock: It adds depth and richness to the pan juices.

Best Practices to Store Mary Berry’s Slow Roast Lamb Shoulder

• Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Freeze for Longer Storage: Wrap in foil and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat Gently: Warm in a 160°C (320°F) oven, covered with foil, until heated through.
• Save Pan Juices: Use the pan juices to make a delicious gravy or to add extra moisture when reheating.

How Can I Make Mary Berry’s Slow Roast Lamb Shoulder Healthier?

• Trim Excess Fat: Trim some of the fat from the lamb before roasting.
• Reduce Oil: Use a bit less olive oil in the seasoning mix.
• Serve with Light Sides: Pair with steamed vegetables or a green salad for a lighter meal.
• Use Low-Sodium Stock: Opt for low-sodium vegetable or lamb stock to reduce salt content.

Nutrition Value (Per Serving)

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 2g
• Protein: 40g
• Fiber: 0g

FAQs

How Long Should I Cook a Lamb Shoulder for it to Be Tender?

To make lamb shoulder tender, cook it at a low temperature of 150°C (300°F) for 3.5 to 4 hours. Slow roasting breaks down the lamb’s connective tissues, resulting in juicy, pull-apart meat. For best results, cover the lamb with foil for most of the cooking time, then uncover for the last 20-30 minutes to create a golden crust.

Should I Cover the Lamb Shoulder When Roasting?

Yes, covering the lamb shoulder with foil for most of the cooking time helps retain moisture and tenderness. For the last 20-30 minutes, remove the foil to allow the top to develop a golden, crispy crust.

Can I Make Slow Roast Lamb Shoulder in Advance?

You can prepare the lamb shoulder in advance by seasoning it, and then refrigerating it overnight. When ready to cook, let it sit at room temperature for about 30 minutes before slow roasting. This helps the lamb roast evenly and allows the flavors to develop.

What Temperature Should Slow Roast Lamb Shoulder Reach for Doneness?

For tender, fall-apart lamb shoulder, the internal temperature should reach around 90°C (195°F). This allows the connective tissues to break down, resulting in a melt-in-the-mouth texture.

Final Words

Mary Berry’s Slow Roast Lamb Shoulder is a wonderful dish that combines tender, juicy meat with the rich flavors of garlic and rosemary. It’s easy to prepare and perfect for gatherings or Sunday roasts. Serve it with your favorite sides and enjoy a truly comforting and impressive meal that everyone will love!

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