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Mary Berry Easter Lamb Shoulder Recipe

Mary Berry Easter Lamb Shoulder
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Mary Berry Easter Lamb Shoulder is a traditional British roast featuring bone-in lamb shoulder seasoned with herbs, garlic, and citrus. Unlike quicker-cooking cuts, shoulder benefits from slow roasting, which allows the connective tissue to break down and create melt-in-the-mouth texture. The result is tender, deeply flavoured lamb with crisp edges and a rich roasting gravy.

Ingredients

  • Lamb shoulder (bone-in) – 2.2kg

  • Garlic cloves – 4, sliced

  • Fresh rosemary – 2 tablespoons, chopped

  • Lemon zest – from 1 lemon

  • Olive oil – 2 tablespoons

  • Sea salt – 1½ teaspoons

  • Freshly ground black pepper – 1 teaspoon

  • Onion – 1 large, sliced

  • Lamb or chicken stock – 250ml

Instructions

  • Preheat the oven – Set oven to 170°C (150°C fan).

  • Prepare the lamb – Pat dry and score the skin lightly in a criss-cross pattern.

  • Insert flavour – Push garlic slices and rosemary into small slits across the surface.

  • Season generously – Rub with olive oil, lemon zest, salt, and pepper.

  • Prepare roasting base – Scatter sliced onions in the roasting tin and place lamb on top.

  • Add moisture – Pour stock around the base (not over the lamb).

  • Roast slowly – Cover loosely with foil and roast for 3–3½ hours.

  • Crisp the exterior – Remove foil for the final 30 minutes to brown the skin.

  • Rest properly – Allow the lamb to rest under foil for 20–30 minutes before carving.

Find it online: https://maryberrycooks.co.uk/mary-berry-easter-lamb-shoulder-recipe/