Lamb sholder with potatoes and boulangere


  • 1 M&S shoulder of lamb with salt and pepper (approx. 850g)
  • 6large potatoes
  • 3 onions
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 4 garlic cloves
  • 600ml chicken or lamb stock


    step 1

    Preheat the oven to 160°C.

    step 2

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

    step 3

    Toss gently to combine.

    step 4

    Using a sharp knife, pierce the lamb shoulder all over with small, deep incisions, and place a piece of garlic or rosemary in each hole.

    step 5

    Layer the potatoes in your roasting tray (don’t worry about doing this too neatly; rough layering is fine).

    step 6

    Place the lamb should on top of the potatoes (skin side up, and centred).

    step 7

    Pour over the stock, so the potatoes are submerged.

    step 8

    Cover the tray with aluminium foil, and place in the oven.

    step 9

    Roast the lamb covered for 2 hours, then remove from the oven.

    step 10

    Dispose of the aluminium foil – then, using the back of a spoon, gently press down on the potatoes so the surface flattens a bit (and the stock/juices rise).

    step 11

    Return the tray to the oven, and roast for 1 further hour – or until the lamb is tender and cooked through.

    step 12

    Remove the tray from the oven, and lift the lamb shoulder out onto a chopping board.

    step 13

    Leave the lamb to rest on the chopping board for 30 mins.

    step 14

    Meanwhile, turn the oven temperature up to 180C.

    step 15

    While the lamb is resting, return the potatoes to the oven and cook on the higher heat for 15-20 mins.

    step 16

    Remove the tray from the oven, and leave to cool for 5-10 mins.

    step 17

    Place the rested lamb back on top of the potatoes, and serve altogether.