Slow-Cooked Lamb Shoulder with Boulangere Potatoes

Slow-cooked lamb shoulder over sliced potatoes and onions, roasted until tender and golden. A perfect, effortless Sunday lunch dish.

Lamb Roast One-Pot Slow-Cooked Sunday Lunch

Estimated Nutrition

Calories

1208

kcal / serving

4832 kcal total

Carbs

38.6g

per serving

154.2 g total

Fat

82.2g

per serving

328.6 g total

Protein

78.1g

per serving

312.4 g total

Cook Time

300

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

568

Chicken Stock

Meat

piece

Lamb Shoulder

whole

NutsSeeds

bunch

Thyme

leaves picked

Salt

to taste

Black Pepper

to taste

bulb

Garlic

peeled and separated into cloves

Vegetables

piece

Onions

medium, thinly sliced

piece

Waxy Potatoes

large, peeled and thinly sliced

250

French Beans

cooked, to serve

Method

Preheat the oven to 130°C.

Combine the onions, potatoes, and thyme in a bowl and season with salt and pepper.

Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.

Cut small incisions in the lamb and insert the whole garlic cloves.

Pour the chicken stock over the ingredients and bake for 4 to 5 hours.

Remove the lamb from the oven, cover with foil, and rest for 20 minutes.

Serve the lamb and potatoes with cooked French beans.