Mary Berry served up a tasty slow roast lamb shoulder with sliced potatoes for Easter on Mary Berry’s Easter Feast.

Mary says: “The ideal recipe for Easter Sunday – just serve with some green veg. 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.”

The ingredients are: 4 garlic cloves, sliced, 2.2kg whole shoulder of lamb, skin on, 2 large onions, cut into quarters, 750g waxy potatoes, such as Desiree, cut into thick 2cm slices and 570ml hot lamb or beef stock.

For the gravy: 3 tbsp lamb fat, 50g flour, 450ml hot lamb or beef stock, 100ml red wine, 1-2 tsp redcurrant jelly, few drops Worcestershire sauce and gravy browning (optional).