Slow Roast Shoulder of Lamb and Potatoes

Serves 6

1 shoulder of lamb

7 Desiree potatoes or a similar waxy potato

2 large onions

A small quantity of stock

Salt and freshly ground black pepper

  • Preheat the oven to 220C (425F, Gas mark 7). Put the lamb in a large roasting tin, season and brown for about 30 minutes. While the lamb is in the oven, peel and slice the potatoes and onions thinly. Remove the lamb from the oven and reduce the temperature to 170C (325F, Gas mark 3). Arrange the potatoes and onions around the meat, seasoning well with salt and pepper. Pour a little stock over the potatoes. More may be added during cooking. Return to the oven and cook for at least 2 hours, basting the potatoes with the juices during the cooking time. Towards the end of the cooking if the potatoes are not browning enough just turn the oven temperature up and continue cooking until they are browned to your liking. By this time the meat will be meltingly tender and ready to eat!

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