by Mary Berry

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time.

Main course


It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large pieces. A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness.