Mary Berry Easter Lamb Shoulder Recipe
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.
- Prep Time: 20
- Cook Time: 210
- Total Time: 3 hours 50 minutes
- Yield: 6
- Category: Main Course
- Method: Slow Oven Roasting
- Cuisine: American
Ingredients
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Lamb shoulder (bone-in) – 2.2kg
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Garlic cloves – 4, sliced
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Fresh rosemary – 2 tablespoons, chopped
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Lemon zest – from 1 lemon
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Olive oil – 2 tablespoons
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Sea salt – 1½ teaspoons
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Freshly ground black pepper – 1 teaspoon
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Onion – 1 large, sliced
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Lamb or chicken stock – 250ml
Instructions
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Preheat the oven – Set oven to 170°C (150°C fan).
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Prepare the lamb – Pat dry and score the skin lightly in a criss-cross pattern.
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Insert flavour – Push garlic slices and rosemary into small slits across the surface.
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Season generously – Rub with olive oil, lemon zest, salt, and pepper.
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Prepare roasting base – Scatter sliced onions in the roasting tin and place lamb on top.
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Add moisture – Pour stock around the base (not over the lamb).
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Roast slowly – Cover loosely with foil and roast for 3–3½ hours.
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Crisp the exterior – Remove foil for the final 30 minutes to brown the skin.
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Rest properly – Allow the lamb to rest under foil for 20–30 minutes before carving.