This Mary Berry Slow Roast Lamb Shoulder with Potatoes is a tender and fall-off-the-bone recipe, which is made with classic garlic and rosemary. It’s the perfect one-pot Sunday roast, a foolproof method for a show-stopping meal, ready in about 5 hours.
Mary Berry Slow Roast Lamb Shoulder with Potatoes Ingredients
A classic combination for a truly impressive and flavorful one-pot roast.
- 1 shoulder of lamb, bone-in (about 2kg / 4.5lb)
- 1.5kg (3lb) roasting potatoes (like Maris Piper or King Edward), peeled
- 2 whole bulbs of garlic
- 1 bunch of fresh rosemary (about 30g)
- 2 large onions, peeled and cut into wedges
- 200ml (just under 1 cup) dry white wine or lamb/chicken stock
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
How To Make Mary Berry Slow Roast Lamb Shoulder with Potatoes
A step-by-step guide to this meltingly tender, foolproof one-pot roast.
- Prep the Lamb and Oven: Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Take the lamb out of the fridge about an hour before you want to cook it. Pat the lamb dry with paper towels.
- Season the Lamb: Break one of the garlic bulbs into individual cloves (no need to peel). Use a small, sharp knife to make about 10-12 small incisions all over the lamb. Push a garlic clove and a small sprig of rosemary into each incision.
- Sear the Lamb: Place a large, flameproof roasting tin on a high heat on the hob. Drizzle the lamb with olive oil and season it generously all over with salt and pepper. Carefully sear the lamb on all sides until it is beautifully browned. Remove the lamb to a plate.
- Prepare the Roasting Bed: Add the onion wedges to the hot pan and sauté for a few minutes. Cut the remaining head of garlic in half horizontally and add it to the pan along with the rest of the rosemary. Pour in the white wine or stock to deglaze the pan, scraping up all the sticky bits from the bottom.
- First Roast: Place the seared lamb back into the roasting tin on top of the onions. Cover the tin tightly with a double layer of tin foil. Place in the preheated oven to roast for 3 hours.
- Add Potatoes and Finish Roasting: While the lamb is roasting, par-boil the peeled potatoes in salted water for 10 minutes. Drain them well and shake the colander to rough up their edges. After the lamb has had its 3 hours, remove it from the oven. Increase the oven temperature to 200°C (180°C Fan/Gas Mark 6).
- Roast to Perfection: Carefully spoon out most of the fat from the roasting tin. Add the par-boiled potatoes to the tin around the lamb, tossing them in the remaining juices. Return the tin to the hotter oven, uncovered, for a final 1 hour to 1 hour 30 minutes, until the potatoes are golden and crisp and the lamb is completely tender.
- Rest the Lamb & Serve: Carefully remove the lamb to a warm platter, cover it with foil, and let it rest for at least 20 minutes. Keep the potatoes warm in the turned-off oven. Carve the tender lamb and serve with the crispy roasted potatoes and a simple gravy made from the pan juices.
Recipe Tips
For the most tender, perfect roast lamb and crispy potatoes.
- How to get the most tender lamb? The secret is the long, slow cook in a low oven, covered tightly with foil. This braising method breaks down all the connective tissue in the lamb shoulder, transforming it into meltingly tender meat.
- How to get extra crispy roast potatoes? Par-boiling the potatoes and then shaking them to rough up the edges is a classic British trick. This creates a fluffy, starchy surface that becomes incredibly crisp when roasted in the hot lamb fat.
- Can I make this ahead of time? This is a great dish to prep for a stress-free Sunday. You can do the initial 3-hour slow roast of the lamb the day before. Let it cool in its tin, then store it in the fridge. The next day, skim the solidified fat, add the par-boiled potatoes, and do the final high-heat roast to crisp everything up.
- Why rest the lamb before carving? This is a non-negotiable step for a juicy roast. Resting allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. If you carve it too soon, all those delicious juices will run out.
What To Serve With Slow Roasted Lamb Shoulder
Classic accompaniments to complete this one-pot roast.
This one-pot roast with potatoes is a meal in itself. It is perfectly served with:
- Steamed green vegetables like green beans, broccoli, or cabbage
- A classic mint sauce or redcurrant jelly
- A simple gravy made from the pan juices
How To Store Slow Roasted Lamb
Making the most of your delicious leftovers.
- Refrigerate: Store any leftover shredded lamb and potatoes in separate airtight containers in the refrigerator for up to 4 days.
- How to Use Leftovers: Leftover slow-roasted lamb is a true treat! It’s perfect for making shepherd’s pie, a lamb curry, or simply for the best-ever roast lamb sandwiches with a bit of mint sauce.
Mary Berry Slow Roasted Lamb Nutrition Facts
An estimated guide per serving.
- Calories: 750 kcal
- Carbohydrates: 40 g
- Protein: 60 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is very highly recommended. Searing the meat creates the Maillard reaction, which develops a deep, complex, caramelized flavor on the surface of the lamb that you cannot achieve by just roasting it. This flavor then infuses the entire dish.
Yes. To make the recipe without wine, simply substitute the 200ml of white wine with an equal amount of extra lamb or chicken stock.
With low-and-slow cooking, the answer to tough meat is almost always “more time.” If it’s not yet tender, just put the foil back on and return it to the low oven for another hour, then check again.
Try More Recipes:
- Mary Berry Slow Roasted Lamb Recipe
- Mary Berry Sausage Rolls Recipe
- Mary Berry Smoked Salmon Quiche Recipe
Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe
Description
The ultimate one-pot Sunday roast from Mary Berry, this recipe for slow-roasted lamb shoulder results in meltingly tender, fall-off-the-bone meat and perfectly crispy roast potatoes, all cooked in the same tin.
Ingredients
Instructions
- Preheat oven to 160°C/325°F. Make incisions in the lamb and stuff them with garlic cloves and rosemary. Rub with oil, salt, and pepper.
- Sear the lamb on all sides in a hot, flameproof roasting tin on the hob. Remove the lamb.
- In the same tin, sauté the onion wedges and the remaining garlic and rosemary. Deglaze with the wine or stock.
- Return the lamb to the tin, cover tightly with a double layer of foil, and roast for 3 hours.
- Meanwhile, par-boil the potatoes for 10 minutes and drain well.
- Remove the tin from the oven and increase the temperature to 200°C/400°F. Skim off most of the fat, then add the par-boiled potatoes to the tin around the lamb, tossing them in the juices.
- Return the tin to the oven, uncovered, for another 1 to 1.5 hours, until the lamb is tender and the potatoes are golden and crisp.
- Rest the lamb for 20 minutes before carving and serving with the potatoes.
Notes
- The initial long, slow cook in a covered tin is the secret to making the tough lamb shoulder incredibly tender.
- Shaking the par-boiled potatoes in the colander to rough up the edges will help them become extra crispy.
- This is a perfect make-ahead dish for a stress-free Sunday lunch or dinner party.
- Don’t skip the step of resting the meat for at least 20 minutes before carving; it’s crucial for a juicy result.
