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Roast lamb shoulder with potatoes & celeriac
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50g unsalted butter, melted
2 onions, peeled and cut into 2cm chunks
750g Charlotte waxy potatoes, cut into 2cm chunks
1 head celeriac (650g), cut into 2cm chunks
½ x 20g pack fresh thyme, leaves only, finely chopped
8 cloves garlic, bashed
250ml fresh Cooks’ Ingredients Chicken Stock
250ml dry white wine
1 essential Waitrose British Lamb Whole Shoulder (approx 2kg)
1. Preheat the oven to 140°C, gas mark 1. Put the melted butter, onions, potatoes, celeriac, thyme and garlic into a bowl, and season with salt and pepper. Toss together, then spread in an even layer over the bottom of a large roasting tin.
2. Pour the stock and wine over the vegetables, then lay the lamb on top, and season. Set the roasting tin on the hob over a high heat. When the liquid begins to simmer, transfer to the oven for 3 hours. Cover with foil for the last hour.
3. Increase the oven temperature to 200°C, gas mark 6. Remove the foil and return the lamb to the oven for 30 minutes, basting occasionally. Carefully transfer the lamb to a warm plate and cover with foil. Return the roasting tin to the oven for 30 minutes until the vegetables are golden.
4. Pull the lamb apart with tongs and serve with the potatoes, celeriac and roasting juices.
Typical values per serving: