has shared her tips on how you can make this year's Easter meal your best one yet. The celebrity chef has shared her for a slow roast shoulder of lamb with sliced potatoes. is a popular British baker and television personality, renowned for her classic yet simple recipes.

With her experience in , she has perfected the art of crafting a mouthwatering shoulder of lamb to serve with your meal this Easter. Her recipe for shoulder of lamb offers a foolproof way to prepare this tender cut, ensuring it's juicy and flavourful.

By following her easy steps, you'll be able to create a show-stopping dish that will impress your guests and elevate your Easter table this April.

Whether you're an experienced cook or not, will help you prepare a perfect meal to serve to your friends and family.

The key tip in Mary's recipe 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, she says.

You should first start by preheating the oven to Gas mark 7 and sit the lamb on a board.

Next, using a knife, insert holes through the skin and place garlic into them for flavour.

After this, put the lamb into a roasting tin and in the oven for around 20 minutes until brown. Then, turn it over and for another 20 to 30 minutes.

For your potatoes, you should boil an onion in water for 10 minutes before adding the potatoes and boiling for four minutes.

After this, remove the lamb from the tin, drain your potatoes and add them into the empty tin.

You should then add stock and put the lamb on top - cover with foil. Place this into the oven and cook for three and a half to four hours. Make sure the lamb is completely tender before you take it out of the oven.

This will guarantee delicious tender meat which will be the centre point of your meal - serve and enjoy!