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Roast Shoulder of Lamb with Roast Potatoes and Spring Greens

A classic roast dinner featuring tender slow-roasted lamb shoulder, crispy potatoes, sautéed spring greens, and homemade mint sauce.

DinnerLambPotatoesRoastTraditional
Estimated Nutrition
Calories
1338.6
kcal / serving
5354.2 kcal total
Carbs
60.1g
per serving
240.2 g total
Fat
74.6g
per serving
298.5 g total
Protein
106.5g
per serving
425.8 g total
Cook Time
240
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
CondimentsSauces
75
ml
Malt Vinegar
Dairy
25
g
Butter
GrainsCereals
2
tbsp
Plain Flour
Liquids
150
ml
White Wine
200
ml
Chicken Stock
50
ml
Water
For steaming greens
Meat
2.5
kg
Lamb Shoulder
On the bone
NutsSeeds
200
g
Salt
For rubbing the lamb
3
tbsp
Rosemary
Fresh, chopped
3
tbsp
Thyme
Fresh, chopped
1
pinch
Black Pepper
To taste
1
bunch
Mint
Leaves picked and finely chopped
OilsFats
1
tbsp
Olive Oil
50
g
Beef Dripping
Can use lard or vegetable oil
Vegetables
2
piece
Onion
Thickly sliced
10
piece
King Edward Potatoes
Peeled and cut into 2 or 3 pieces
250
g
Spring Greens
Finely sliced

Method

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