Roast Lamb Welsh Guard style
Prep time
Cook time
Total time
This is a part roast and part pot roast recipe so you have plenty of that beer n’ ale gravy and a succulent joint. It’s an all-in-one pot dish too, so ideal for informal suppers and Sunday lunches.
Recipe type: Hot mains
Cuisine: British
Serves: 4-6
  • Lamb shoulder joint to serves 4-6
  • good handful of fresh herbs like bay, rosemary, thyme (or used dried, mixed Italian herbs)
  • 2 tbsps olive oil
  • a large mugful stout, ale or cider
  • a large mugful water
  • fresh ground sea salt & black pepper
  • root vegetables – parsnips, swedes, turnips, carrots, potatoes
  1. Wash and pat dry the lamb joint. Smear over the olive oil, sprinkle over the dried herbs or fresh, chopped ones and rub in well. Season. Set aside in a metal roasting tin, covered with foil, in the fridge for around 2 hours before cooking.
  2. In the meantime, prep your root vegetables of choice, dicing and slicing them into medium-sized chunks. Drizzle over some olive oil and more of the herbs.
  3. When you’re ready to start roasting, pre-heat oven to 210°C (fan oven) or 230°C gas. Place lamb in its roasting tin, uncovered, on an upper shelf and roast for around 20 minutes at this high temperature to seal the skin and give it colour.
  4. When you think the lamb is sufficiently seared and browned up nicely on the outside, remove the tin and pour in the stout, ale or beer and the water around the sides of the lamb but don’t baste the top skin. Cover with the foil and place back in the oven to roast for around 1hr 15 mins, depending on the size of the joint.
  5. After ¾hr, place the root vegetables in to roast on their own tray. Par-roast them til they are browning (around 20 mins), but not crisped and dried out. Then, add to the lamb roasting tin for the last 15 minutes of the joint’s roasting time, basting them a little with the ale/stock from the lamb tin. This way, you can serve all the vegetables alongside the joint.
  6. When the lamb is tender, remove from the oven, slice and serve on a large, warmed serving dish with the vegetables alongside. Or serve whole and carve at the table. Decant the natural gravy into a warmed jug.
Recipe by The Red Bistro at