Pot Roast Lamb Shoulder
Pot Roast Lamb Shoulder



  • 2 tbsp olive oil
  • 1.5kg boneless lamb shoulder
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 leek, roughly chopped
  • 2 sticks of celery, chopped
  • 2 garlic cloves, quartered
  • 4 sprigs of rosemary
  • 400ml red wine
  • 400ml lamb or beef stock
  • 25g butter
  • Peas and beans, to serve
  • Preheat the oven to 200C. Heat up the olive oil in a large casserole, then chuck in the meat with plenty of salt and pepper, and cook until browned all over. Remove the meat from the pot, and set aside.
  • Add the onion, carrot, celery, rosemary, leek, and garlic, and cook for a couple of minutes to soften. Return the lamb to the pot, pour in the wine and stock, and smear the butter over the exposed top of the meat. Place in the oven, covered, for 2 hours. Reduce the heat to 150C, and cook for another 90 minutes - you want the meat to be tender and the top to be crisp.
  • Remove the lamb from the pot, shred the meat, and serve with peas, beans, and a gravy made from the juices. Perfection!
4 hours
6 serving

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