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Slow roast lamb shoulder with root veg boulangère
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Serves: 4 - 6
2 large carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1 celeriac, peeled, quartered and thinly sliced
4 cloves garlic, crushed
500ml Cooks’ Ingredients Lamb Stock
2kg whole shoulder lamb
1. Preheat the oven to 140°C, gas mark 1. Put the vegetables and garlic in a large bowl and season generously with salt and pepper. Toss everything together then arrange in neat layers over the bottom of a large ovenproof dish.
2. Pour the stock over the vegetables then lay the lamb on top. Season the lamb then cover the dish tightly with foil. Cook in the oven for 3 hours.
3. Increase the oven temperature to 200°C, remove the foil and return the lamb to the oven for 1 hour, basting regularly with the cooking juices. Carefully transfer the lamb to a warm plate and cover with foil. Return the vegetables to the oven for 30 minutes until golden and crisp on top. Serve with the lamb.
Typical values per serving:
This recipe was first published in March 2018.