This Mary Berry Slow Roasted Lamb is a tender and fall-off-the-bone recipe, which is made with classic garlic and rosemary. It’s the perfect Sunday roast, a foolproof method for a show-stopping meal, ready in about 5 hours.
Mary Berry Slow Roasted Lamb Ingredients
A classic combination for a truly impressive and flavorful roast.
- 1 leg or shoulder of lamb (about 2kg / 4.5lb)
- 1 whole bulb of garlic
- 1 bunch of fresh rosemary (about 30g)
- 2 large onions
- 2 large carrots
- 250ml (1 cup) red wine
- 500ml (2 cups) lamb or chicken stock
- Olive oil
- Sea salt and freshly ground black pepper
How To Make Mary Berry Slow Roasted Lamb
A step-by-step guide to this meltingly tender, foolproof roast.
- Prep the Lamb: 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. Peel a few of the garlic cloves and cut them into slivers. Use a small, sharp knife to make about 10-12 small incisions all over the lamb.
- Season the Lamb: Push a sliver of garlic and a small sprig of rosemary into each incision. Drizzle the lamb with olive oil and season it generously all over with salt and pepper, rubbing it into the meat.
- Sear the Lamb: Place a large, flameproof casserole pan or Dutch oven on a high heat. Carefully sear the lamb on all sides until it is beautifully browned. This step is key for a rich flavor. Remove the lamb to a plate.
- Braise Low and Slow: Roughly chop the onions and carrots and add them to the hot pan. Cut the remaining head of garlic in half horizontally and add it to the pan along with the rest of the rosemary. Sauté for a few minutes until softened. Pour in the red wine to deglaze the pan, scraping up all the sticky bits from the bottom. Let it bubble for a minute, then pour in the stock.
- Roast to Perfection: Place the seared lamb back into the pan on top of the vegetables. Cover with a tight-fitting lid and place in the preheated oven to roast for 4 to 5 hours, or until the meat is completely tender and falling away from the bone.
- Rest the Lamb & Make Gravy: Carefully remove the lamb to a warm platter, cover it with foil, and let it rest for at least 20 minutes. To make the gravy, strain the pan juices through a sieve into a saucepan, pressing down on the vegetables to extract all the liquid. Skim off any excess fat from the surface and simmer the gravy on the stovetop until it has reduced to your desired consistency. Carve the tender lamb and serve with the hot gravy.
Recipe Tips
For the most tender, perfect roast lamb every time.
- How to get the most tender lamb? The secret is the long, slow cook in a low oven. Cooking a tough cut like a leg or shoulder for 4-5 hours is what breaks down all the connective tissue, transforming it into meltingly tender meat.
- Do I have to use a leg of lamb? No. A lamb shoulder is a fantastic, and often more budget-friendly, substitute. It has a great fat content and is perfect for this low-and-slow roasting method.
- Can I make this ahead of time? Yes, this is a great make-ahead dish for a stress-free Sunday. You can cook it completely the day before. Let it cool in its cooking liquid, then store it in the fridge. The next day, skim the solidified fat from the top, gently reheat the lamb in its liquid, then proceed with making the gravy.
- How to get a rich gravy? Searing the lamb properly at the start is crucial, as this is where you build the foundation of flavor. Deglazing the pan with red wine and using all the delicious, concentrated pan juices is the key to a rich, authentic gravy.
What To Serve With Slow Roasted Lamb
Classic accompaniments that make for an unforgettable Sunday roast.
This classic roast is the centerpiece of a traditional meal. Serve it with:
- Crispy roast potatoes (you can even roast them in a little of the skimmed-off lamb fat!)
- Steamed green vegetables like green beans, broccoli, or cabbage
- Yorkshire puddings
- A classic mint sauce or a redcurrant jelly
How To Store Slow Roasted Lamb
Making the most of your delicious leftovers.
- Refrigerate: Store any leftover shredded lamb in an airtight container with a little of the gravy to keep it moist. It will keep 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: 680 kcal
- Carbohydrates: 10 g
- Protein: 55 g
- Fat: 45 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 gravy.
Yes. To make the recipe without wine, simply substitute the 250ml of red wine with an equal amount of extra lamb or beef stock.
You probably haven’t done anything wrong! With low-and-slow cooking, the answer to tough meat is almost always “more time.” If it’s not falling apart, just put the lid back on and return it to the low oven for another hour, then check again.
Try More Recipes:
- Mary Berry Sausage Rolls Recipe
- Mary Berry Smoked Salmon Quiche Recipe
- Mary Berry Salmon and Asparagus Quiche Recipe
Mary Berry Slow Roasted Lamb Recipe
Description
The ultimate foolproof recipe for a meltingly tender, fall-off-the-bone slow-roasted leg or shoulder of lamb, braised with garlic, rosemary, and red wine to create its own rich gravy.
Ingredients
Instructions
- Preheat oven to 160°C/325°F.
- Make small incisions all over the lamb and stuff them with slivers of garlic and sprigs of rosemary. Rub with oil, salt, and pepper.
- Sear the lamb on all sides in a hot, oven-safe casserole pan until well-browned. Remove the lamb.
- In the same pan, sauté the chopped onions and carrots until softened. Add the remaining garlic and rosemary.
- Pour in the red wine to deglaze the pan, then add the stock.
- Return the lamb to the pan, cover tightly with a lid, and roast in the oven for 4-5 hours, until the meat is completely tender.
- Remove the lamb to a platter to rest. Strain the pan juices into a saucepan to make a gravy, simmering it to reduce if needed.
- Carve or shred the tender lamb and serve with the hot gravy.
Notes
- The long, slow cook in a low oven is the absolute secret to making a tough cut of lamb meltingly tender.
- Don’t skip the step of resting the meat for at least 20 minutes before carving; it’s crucial for a juicy result.
- This is a perfect make-ahead dish for a stress-free Sunday lunch or dinner party.
- Using a heavy, lidded casserole dish that can go from the stovetop to the oven is ideal for this one-pot method.
