Pot loast lamb sholder with gratin and force meat


  • 2kg (41⁄2lb) part-boned leg of lamb
  • Salt and ground black pepper
  • 2 tbsps olive oil
  • A few bay leaves
  • 200ml (7fl oz) dry white wine
  • 600ml (1 pint) vegetable or lamb stock
  • 400g (14oz) shallots, peeled
  • large carrots, peeled and cut into chunks
  • 1 head of garlic, halved across the cloves


    step 1

    Set the oven to 220°C/425°F/Gas Mark 7. Season the lamb, rub it with oil, put in a large casserole and roast it for 30 mins.

    step 2

    Turn the oven temperature down to 130°C/250°F/Gas Mark 1⁄2. Add the bay leaves, wine and stock, put a tight-fitting lid on the dish and cook for 31⁄2 hours. Take lamb out of the oven and leave to cool.

    step 3

    When you want to finish cooking it, set the oven to 130°C/250°F/Gas Mark 1⁄2. Remove fat that has set on top of the stock and discard. Put the casserole on the hob and bring the stock to the boil. Add the shallots, carrots and garlic. Cover and cook in the oven for another 3 hours, until the meat falls off the bone. Lift meat out of the casserole and serve it with the shallots and carrots.

    step 4

    For gravy, pour cooking juices into a pan, squeeze in some of the garlic pulp from the skins. Bring to the boil and reduce to about 300ml (1⁄2 pint). Check the seasoning and strain it into a jug.