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.

Cook Time

300 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

568
ml

Chicken Stock

Meat

1
piece

Lamb Shoulder

whole

NutsSeeds

1
bunch

Thyme

leaves picked

1
1

Salt

to taste

1
1

Black Pepper

to taste

1
bulb

Garlic

peeled and separated into cloves

Vegetables

3
piece

Onions

medium, thinly sliced

6
piece

Waxy Potatoes

large, peeled and thinly sliced

250
g

French Beans

cooked, to serve

Steps

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.