Slow roast lamb in sloe gin

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This recipe is classed as easy

Rating 3.13 / 5 (93 votes)

Prep time:
10 min
Cook time:
3 hrs

Add a touch of class to your roast lamb with a slug of sloe gin and freshly chopped mint


1. Preheat the oven to 160C/140C fan/gas 3. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut the meat bands or butcher’s string. Season with salt and black pepper then stuff the mint into the slits.

2. Put the onions into the base of a large non-stick roasting tin and rest the joint on top. Drizzle with the olive oil then add the sloe gin or grape juice. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.

3. During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown. Once cooked, transfer the lamb to a warm plate, cover and allow to rest for 10 minutes.

4. Meanwhile, remove any excess oil from the juices in the roasting tin, strain and serve with the lamb, seasonal vegetables and roast potatoes.

As part of National Butcher’s Week, the Meat Trades Journal has set up a butchers listing service where consumers can find their nearest butcher.

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Latest Comment


Just cooked this for Eafster Sunday lunch with friends using my home made sloe gin - delicious,

Gerardinem Gerardinem  Posted 08 Apr 2012 7:24 PM

I followed this recipe for easter sunday lunch for my in-laws. They are 90 and 87 years old. I worried that the use of sloe gin wouldn't be to there taste. I was wrong! they loved it! So did my wife, and she's not always easy to please. I had a 1.5kg joint and cooked it for 4 hours. Will definitly do again.

TrevorW73100 TrevorW73100  Posted 26 Apr 2011 8:03 PM

Not sure about the purple grape juice, there...would replace that with a dash of some leftover red wine. Lovely & satisfying.

Trikki Motiv Trikki Motiv  Posted 25 Mar 2011 5:06 PM