Pot roasted lamb shoulder

Pot roasted lamb shoulder

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 small shoulder of lamb, trimmed of excess fat, boned, rolled and tied
1 garlic clove, thinly sliced
2 tablespoons plain flour, seasoned
2 tablespoons oil
2 potatoes, peeled
2 carrots, scraped
2 tablespoons fresh mint, parsley or other herbs, chopped
125ml water
freshly ground black pepper
salt

Method

  1. Make small slits in lamb and insert slices of garlic. Roll lamb in seasoned flour.
  2. Heat oil in large, heavy saucepan and slowly brown lamb on all sides. Add vegetables, herbs and water and season with salt and pepper. Cover and simmer over very low heat for 1–1½ hours or until lamb is tender. Serve with pan juices as gravy.
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