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Lamb Shoulder, Slow-Cooked with Sliced Potatoes


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Rate this recipe 3.7/5 (94 Votes)


  • 3 medium onions
  • thinly sliced
  • 6 large potatoes
  • peeled and thinly sliced
  • 1 bunch thyme
  • leaves picked
  • salt and black pepper
  • 1 lamb shoulder
  • 1 garlic bulb
  • peeled and separated into cloves
  • 568ml chicken stock


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 240mins
Cost Average budget


Step 1

Preheat the oven to 130C.

Step 2

Gently mix the onions, potatoes and thyme in a bowl. Season with salt and pepper.

Step 3

Layer the potatoes and onions in a roasting tin and place the lamb on top.

Step 4

Cut small incisions in the lamb and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning during cooking.

Step 5

Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.

Step 6

When cooked, remove the lamb from the oven and set aside to rest for 20 minutes, covered with foil.


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