Slow Roast Shoulder of Lamb with Sliced Potatoes

Slow-cooked lamb shoulder served with tender potatoes and onions, finished with a rich homemade red wine gravy.

Lamb Main Course Roast Slow Cook Easter

Estimated Nutrition

Calories

1194

kcal / serving

7164 kcal total

Carbs

30.4g

per serving

182.4 g total

Fat

85.4g

per serving

512.4 g total

Protein

68.7g

per serving

412.2 g total

Cook Time

320

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

for thickening

CondimentsSauces

1.5

tsp

Redcurrant Jelly

tsp

Worcestershire Sauce

a few drops

tsp

Gravy Browning

optional

Liquids

570

Lamb Stock

hot; beef stock alternative

450

Lamb Stock

hot; beef stock alternative for gravy

100

Red Wine

Meat

2.2

Lamb

whole shoulder, skin on

NutsSeeds

cloves

Garlic

sliced

OilsFats

tbsp

Lamb Fat

reserved from roasting tin

Vegetables

piece

Onions

cut into quarters

750

Potatoes

waxy variety, cut into thick 2cm slices

Method

Preheat the oven to 220°C.

Insert sliced garlic into small holes cut through the lamb skin.

Roast the lamb for 20 minutes, turn it over, and roast for 25 more minutes until brown.

Boil onions for 10 minutes, add potatoes for 4 minutes, then drain.

Place vegetables and 570ml stock in the tin with the lamb on top and cover with foil.

Reduce oven to 160°C and cook for 4 hours until tender.

Brown the potatoes and onions at 220°C for 25 minutes while resting the lamb.

Make gravy by whisking fat, flour, 450ml stock, wine, and seasonings over heat until thick.

Carve the lamb and serve with the gravy, potatoes, and onions.