• 2kg potatoes, peeled and thinly sliced
  • 3 white onions, thinly sliced
  • 1 bunch of thyme, leaves picked off
  • ½ bunch of rosemary
  • 1 shoulder of lamb about 2kg
  • 1 head of garlic, peeled
  • 600ml chicken stock

Easy to make and delicious this slow cooked lamb shoulder makes a gorgeous meal


  1. Preheat the oven to 160 degrees.
  2. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
  3. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole with a sprig of rosemary.
  4. Pour over the chicken stock. Put the baking tray in the oven and roast the lamb for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
  5. Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.
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