Easter Slow Roast Lamb with Sliced Potatoes

29 Mar 2022


2.25kg shoulder of lamb 

750g waxy potatoes

570ml lamb or beef stock, hot

4 garlic cloves

2 large onions

Vegetables of your choice to serve


For the gravy


3 tbsp lamb fat from the cooked shoulder of lamb

450ml lamb or beef stock, hot

100ml red wine

2 tsp redcurrant jelly

Dash of Worcestershire sauce

50g plain flour




  1. Preheat the oven to 220C / gas mark 7
  2. Peel potatoes and cut into thick slices. Chop onion into quarters and slice the garlic cloves. 
  3. Place the lamb skin side up and make irregular holes through the skin. Pop the garlic into the holes.
  4. Sit the lamb in a roasting tin and roast for around 20 mins until brown. Flip the lamb over and roast for another 20-30 mins until brown all over.
  5. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain thoroughly.
  6. Take out the lamb from the tin. Place in the onions and potatoes and mix together. Add the stock to the tin then put the lamb on top and cover tightly with foil.
  7. Turn the oven down to 160C / gas mark 3 and cook for 3 ½ – 4 hours. Remove the lamb from the tin and place on a board to rest. 
  8. Strain off the fat from the tin for the gravy. Turn the oven up to 220C / gas mark 7 and put the potatoes and onions back in the oven to brown for 25 mins. 
  9. To make the gravy, spoon the saved lamb fat into a saucepan. Add the flour and stir over the heat for 30 secs. Whisk in the stock, wine, jelly and Worcestershire sauce. Whisk until thickened and bubbling. 
  10. Carve the lamb and serve with vegetables of your choice.