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Roast New Season Lamb with Rhubarb & Cider Bisto Gravy

A seasonal, rolled, boneless shoulder of lamb roasted with fresh rhubarb and served with a rhubarb and cider gravy. This is a simple dish with a cost effective cut of meat.

Prep Time: 50 mins
Cooking Time: 4 hours
Serves: 10


  • 1.3kg Lean, rolled, boneless, lamb shoulder joint
  • 10g Ground cinnamon
  • 225g Fresh rhubarb (roughly chopped)
  • 30g Honey
  • 50ml Sweet cider
  • 900ml Boiling water
  • 75g Bisto Gravy Granules
  • Salt & Pepper


  1. Preheat the oven to 160°C.
  2. Make several slits across the surface of the joint with a sharp knife. Rub the salt, pepper and cinnamon all over the joint.
  3. Place the joint in a roasting tray and cook for three and a half hours, basting occasionally.
  4. Remove from the oven and sprinkle the rhubarb around the lamb, then drizzle with honey. Place back in the oven and cook for a further 30 minutes.
  5. Remove from the oven, place the lamb on a separate tray and cover loosely with foil, leaving to rest for 30 minutes.
  6. To make the gravy; spoon off any excess fat from the roasting tray and discard.
  7. Place the tray over a medium heat and pour in the cider and water before bringing to a simmer. Stir well with a whisk, scraping the base of the tray to release any rich lamb sediment.
  8. Sprinkle the Bisto gravy granules over and continue to whisk until thickened, then pass through a sieve into a clean pan.
  9. Serve the lamb with seasonal vegetables and the rhubarb and cider gravy.

Additional Tips

Try also rubbing in a little smoked paprika at stage two