Slow-cooked lamb shoulder with boulangere potatoes

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This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food

Ingredients

  • 3 medium onions, thinly sliced
  • 6 large waxy potatoes, peeled and thinly sliced
  • 1 bunch thyme, leaves picked
  • salt and black pepper
  • 1 whole lamb shoulder
  • 1 garlic bulb, peeled and separated into cloves
  • 568ml/1 pint chicken stock
  • cooked French beans (or other green vegetables), to serve

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