Mary Berry 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.
- Prep Time: 15
- Cook Time: 240
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow Roasting
Ingredients
- 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.