Mary Berry Slow Roast Lamb Shoulder
Mary Berry Slow Roast Lamb Shoulder is a slow-cooked dish prepared with lamb shoulder rubbed in herbs, garlic, and olive oil before roasting at a low temperature. The gentle heat breaks down the meat’s natural fibers, making it tender, juicy, and full of flavor.
- Prep Time: 15
- Cook Time: 240
- Total Time: 4 hours 15 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
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1 whole lamb shoulder, bone-in (2–2.5 kg)
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3 tbsp olive oil
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4 garlic cloves, crushed
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2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
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1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
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2 tbsp lemon juice
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1 tsp paprika (optional for color)
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1 ½ tsp salt
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1 tsp black pepper
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2 onions, thickly sliced (optional, for roasting base)
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2 carrots, chopped (optional)
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200ml lamb or chicken stock
Instructions
Step 1: Prepare the lamb
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Pat the lamb dry, then score the surface lightly to help the flavors absorb.
Step 2: Make the garlic-herb rub
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Mix olive oil, crushed garlic, chopped herbs, lemon juice, salt, and pepper into a paste.
Step 3: Coat the lamb
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Rub the mixture all over the lamb, making sure it reaches into the scored cuts.
Step 4: Arrange vegetables (optional)
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Lay onions, carrots, or potatoes in the roasting tin to create a flavorful base.
Step 5: Begin the slow roast
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Place the lamb on top of the vegetables, cover with foil, and roast at a low temperature.
Step 6: Uncover for browning
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Remove the foil during the final hour to create a golden, aromatic crust.
Step 7: Let the lamb rest
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Allow the lamb to rest for 15–20 minutes so the juices settle.
Step 8: Shred or carve
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Pull the meat apart gently or slice it depending on your preferred texture.