Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe

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This Mary Berry Slow Roast Lamb Shoulder with Potatoes is a wonderfully comforting dish that delivers tender, fall-apart lamb and beautifully crisp potatoes in one pan. The lamb slowly cooks until meltingly soft while the potatoes absorb the rich roasting juices and become golden and flavourful. It is an easy, mostly hands-off recipe that feels impressive enough for a Sunday roast or family gathering. The total cooking time is around 4 hours, but the preparation itself is simple and beginner-friendly.

Ingredients

For the Lamb

1.8–2kg lamb shoulder
4 garlic cloves, crushed
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp sea salt
½ tsp freshly ground black pepper
200ml chicken or lamb stock

For the Potatoes

1kg potatoes, peeled and cut into chunks

How to Make Mary Berry Slow Roast Lamb Shoulder with Potatoes

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle so the lamb roasts evenly and the potatoes cook through.
Season the lamb: Place the lamb shoulder in a large roasting tin. Rub it all over with olive oil, crushed garlic, rosemary, thyme, salt and black pepper.
Add the potatoes: Arrange the potato chunks around the lamb in the roasting tin so they cook in the lamb juices.
Add liquid: Pour the stock around the lamb and potatoes to keep everything moist during the slow roasting.
Start roasting: Roast uncovered for 20 minutes so the lamb begins to brown and develop flavour.
Slow cook: Reduce the oven temperature to 160°C or 140°C fan. Cover loosely with foil and roast for about 3 hours until the lamb becomes tender.
Crisp the potatoes: Remove the foil for the final 30 minutes so the potatoes turn golden and slightly crisp.
Rest and serve: Allow the lamb to rest for 10–15 minutes before carving or shredding. Serve with the roasted potatoes and the pan juices.

Tips

How do I make the lamb extra tender?

Slow cooking at a low temperature is key. Allow the lamb shoulder to cook for the full time so the connective tissues break down and the meat becomes soft and juicy.

Why are my potatoes not crispy?

Remove the foil during the final stage of cooking and ensure the potatoes are spread out rather than crowded.

Should I baste the lamb during cooking?

Basting once or twice with the pan juices adds extra flavour and keeps the meat moist.

Can I add vegetables to the roasting tray?

Yes, carrots, onions, or parsnips can be added for the final hour of cooking for extra flavour.

Serving Suggestions

Serve with steamed green beans or peas
Add a spoon of mint sauce on the side
Pair with roasted carrots or parsnips
Enjoy with warm gravy and crusty bread

Storage

Room Temperature

Do not leave cooked lamb at room temperature for more than 2 hours.

Refrigerator

Store leftover lamb and potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Freezing

Shredded lamb freezes well for up to 3 months. Store in freezer-safe containers and thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 28g
Protein: 42g
Fat: 28g
Saturated Fat: 10g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

How long should lamb shoulder be slow roasted?

Lamb shoulder usually needs around 3 to 3.5 hours at a low oven temperature so it becomes tender and easy to pull apart.

Can I cook this recipe without potatoes?

Yes. You can roast the lamb on its own and add vegetables separately if preferred.

Do I need to cover the lamb while roasting?

Covering the lamb for most of the cooking time keeps it moist and helps it cook slowly and evenly.

What is the best cut of lamb for slow roasting?

Lamb shoulder is ideal for slow roasting because it has enough fat and connective tissue to become tender and full of flavour during long cooking.