Mary Berry Easter Lamb Shoulder Recipe

The Mary Berry Easter Lamb Shoulder Recipe is a delightful way to celebrate the holiday with a tender and flavourful roast. The lamb shoulder is slow-cooked until it becomes succulent and juicy, with a rich, aromatic crust. This method ensures the meat remains moist while the flavours of garlic, rosemary, and lemon infuse deeply, creating a perfect balance of taste.

This dish fills your kitchen with a mouth-watering aroma that will have everyone gathering around the table. Perfect for a family gathering, the lamb shoulder is both impressive and comforting. The slow-roasting technique allows the connective tissues to break down, resulting in a melt-in-your-mouth texture that sets this recipe apart from a standard roast.

Ingredients

For the Lamb

• 2 kg lamb shoulder, bone-in
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 lemon, zest and juice
• 1 tsp salt
• 1/2 tsp black pepper

For the Gravy

• 500 ml lamb stock
• 2 tbsp plain flour
• 2 tbsp red wine
• 1 tbsp redcurrant jelly

How to Make Mary Berry Easter Lamb Shoulder Recipe

Prepare the Lamb

Preheat your oven to 160°C (140°C fan). Score the skin of the lamb shoulder in a criss-cross pattern. This helps the flavours penetrate the meat and allows the fat to render down, keeping the meat juicy.

Season the Lamb

In a small bowl, mix the olive oil, minced garlic, rosemary, lemon zest, salt, and pepper. Rub this mixture all over the lamb, ensuring it gets into the scores. This step is crucial as it infuses the meat with flavour and helps form a delicious crust.

Roast the Lamb

Place the lamb in a roasting tin and cover with foil. Roast in the preheated oven for 3.5 to 4 hours. The slow cooking at a low temperature breaks down the collagen, making the meat tender and juicy. Check occasionally and baste with the pan juices to keep it moist.

Prepare the Gravy

Once the lamb is cooked, remove it from the oven and set aside to rest. Pour the lamb juices from the roasting tin into a saucepan. Add the flour and stir over medium heat until it forms a paste. Gradually whisk in the lamb stock and red wine, then add the redcurrant jelly. Simmer until thickened.

Finish the Gravy

Stir the gravy continuously to avoid lumps. The redcurrant jelly adds a hint of sweetness that balances the savoury flavours. Taste and adjust seasoning if necessary.

Rest the Lamb

Let the lamb rest for at least 20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring each slice is juicy and full of flavour.

Carve and Serve

Carve the lamb shoulder into thick slices. The meat should be tender and easy to slice, with a golden-brown crust. Serve with the rich, glossy gravy poured over the top.

Final Presentation

Arrange the carved lamb on a serving platter and garnish with fresh rosemary sprigs. The finished dish should be aromatic with a beautifully browned crust and succulent, flavourful meat.

Recipe Tips

• Score the lamb deeply to allow flavours to penetrate and fat to render.
• Use fresh rosemary for a more vibrant and aromatic flavour.
• Cover the lamb with foil to trap moisture and prevent it from drying out.
• Baste the lamb every hour — this keeps it moist and enhances flavour.
• Rest the lamb to let the juices redistribute, ensuring every slice is juicy.
• Add redcurrant jelly to the gravy for a subtle sweetness that complements the lamb’s richness.
• Use a sharp knife for carving to get clean, even slices without tearing the meat.

Healthy Alternatives / Variations

• Add mint to the seasoning for a fresh twist.
• Use thyme instead of rosemary for a different herbal note.
• Incorporate orange zest for a citrusy aroma.
• Add a splash of balsamic vinegar to the gravy for depth.
• Include a pinch of chili flakes for a hint of heat.

Ingredient Substitutions

• Use chicken stock if lamb stock is unavailable.
• Replace red wine with white wine for a lighter gravy.
• Substitute redcurrant jelly with cranberry sauce.
• Use dried rosemary if fresh is unavailable, but reduce the quantity.

How to Serve

Serve the lamb shoulder on a large platter with the gravy on the side. Accompany it with roasted vegetables and creamy mashed potatoes for a complete meal.

Pairing Ideas

This lamb pairs beautifully with a robust red wine like a Shiraz or Cabernet Sauvignon. For a lighter option, try a refreshing mint tea.

How to Store Leftovers

Fridge

Store any leftover lamb in an airtight container in the fridge for up to 3 days.

Freezer

You can freeze the cooked lamb for up to 2 months. Wrap it tightly in foil and place in a freezer-safe bag.

Reheating

Reheat the lamb in the oven at 160°C (140°C fan) until warmed through.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 6g
• Protein: 45g
• Fat: 36g

FAQs

Can I use a different cut of lamb?

Yes, you can use a leg of lamb, but adjust the cooking time accordingly as it may be leaner and cook faster.

How do I know when the lamb is done?

The lamb is done when it reaches an internal temperature of 75°C and the meat is tender and pulls away easily from the bone.

Can I prepare the lamb in advance?

Yes, you can season the lamb the night before and refrigerate it. This allows the flavours to develop further.

What if I don’t have redcurrant jelly?

You can substitute redcurrant jelly with cranberry sauce or leave it out if you prefer a less sweet gravy.

Mary Berry Easter Lamb Shoulder Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Intermediate

Servings

6

people

Prep time

20

minutes

Cooking time

4

hours 

Total time

260

minutes

Calories

520

kcal

4

hours 

20

minutes

Mary Berry Easter Lamb Shoulder Recipe: slow-cooked lamb infused with rosemary and garlic, perfect for Easter.

Ingredients

• 2 kg lamb shoulder, bone-in

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 2 tbsp fresh rosemary, chopped

• 1 lemon, zest and juice

• 1 tsp salt

• 1/2 tsp black pepper

• 500 ml lamb stock

• 2 tbsp plain flour

• 2 tbsp red wine

• 1 tbsp redcurrant jelly

Directions

• Preheat your oven to 160°C (140°C fan) and score the lamb skin.
• Mix olive oil, garlic, rosemary, lemon zest, salt, and pepper; rub over the lamb.
• Roast the lamb covered for 3.5 to 4 hours, basting occasionally.
• Transfer lamb juices to a saucepan, add flour, and whisk in stock and wine.
• Simmer the gravy with redcurrant jelly until thickened.
• Rest the lamb for 20 minutes to redistribute juices.
• Carve the lamb into slices and serve with gravy.
• Garnish with rosemary and present on a platter.

Notes

• Score the lamb deeply to allow flavours to penetrate and fat to render.
• Use fresh rosemary for a more vibrant and aromatic flavour.
• Cover the lamb with foil to trap moisture and prevent it from drying out.
• Baste the lamb every hour — this keeps it moist and enhances flavour.
• Rest the lamb to let the juices redistribute, ensuring every slice is juicy.
• Add redcurrant jelly to the gravy for a subtle sweetness that complements the lamb’s richness.
• Use a sharp knife for carving to get clean, even slices without tearing the meat.