Mary Berry Slow Roast Lamb Shoulder Recipe

Mary Berry's slow roast lamb shoulder is pulled apart at the table after hours in the oven — the most tender, deeply flavoured lamb you will ever eat.

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Prep Time 20

Cook Time 4 50

Resting Time 20

Total Time 5 30

Servings: 5 Portions

Course: Main Course

Cuisine: British

Calories: 480

Ingredients Method Notes

Ingredients

2 kg bone-in lamb shoulder
6 garlic cloves halved
6 sprigs fresh rosemary broken into small sprigs
Zest of 1 unwaxed lemon
3 tbsp olive oil
1 tsp fine salt
Freshly ground black pepper
200 ml dry white wine or lamb stock
200 ml water

Method

Remove lamb from fridge 1 hour before cooking. Make 12 deep cuts all over. Push half a garlic clove and rosemary sprig into each cut.
Mix olive oil, lemon zest, salt, and pepper. Rub all over the lamb. Leave 30 minutes at room temperature.
Preheat oven to 220°C / 200°C fan / Gas 7. Place lamb in a large roasting tin. Pour wine and water around — not over — the lamb.
Roast uncovered at 220°C for 20 minutes until beginning to colour.
Reduce oven to 160°C / 140°C fan / Gas 3. Cover tightly with two layers of foil, crimped firmly. Roast 4 to 4.5 hours, checking every hour and adding water if needed.
Remove foil for final 30 minutes to crisp the surface.
Rest covered loosely with foil for 20–30 minutes.
Strain pan juices. Skim fat. Reduce briefly. Season. Pull lamb apart with two forks. Serve with gravy.

Notes

Bring to room temperature 1 hour before roasting for even cooking.

Foil seal must be tight — gaps let steam escape and dry the meat.

Check every hour and add water if pan liquid evaporates.

Remove foil for the final 30 minutes for colour and crust.

Rest 20–30 minutes — this is essential for juicy, tender meat.

Pull rather than carve — the meat is too tender to slice after 5 hours.

Leftovers make extraordinary sandwiches, tacos, and shepherd's pie.