Slow roast shoulder of lamb with sliced potatoes

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. It will not come to any harm.


By Mary Berry
From Mary Berry's Easter Feast

Ingredients

  • 4 garlic cloves, sliced
  • 2.2kg/5lb whole shoulder of lamb, skin on
  • 2 large onions, cut into quarters
  • 750g/1lb 10oz waxy potatoes, such as Desiree, cut into thick 2cm/¾in slices
  • 570ml/1pint hot lamb or beef stock

For the gravy

  • 3 tbsp lamb fat
  • 50g/1¾oz flour
  • 450ml/16fl oz hot lamb or beef stock
  • 100ml/3½fl oz red wine
  • 1-2 tsp redcurrant jelly
  • few drops Worcestershire sauce
  • gravy browning (optional)
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