Description

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.

Ingredients

Scale

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

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.