A rich and slightly fattier meat (compared to leg of lamb), which is very flavourful when slow-cooked or braised. This dish promises a tender, succulent lamb complemented by aromatic herbs.

PREP 20m

Ingredients-

• 2 kg lamb shoulder

• rosemary

• 4 garlic cloves

• 1 tsp black pepper

• 1 tsp fennel seeds

• 1 tsp thyme

• 1/2 tsp salt

• 200 ml water

• 2 kg new potatoes

• 1/2 tsp salt

• 1 tbsp olive oil

Method-

1. Peel the new potatoes and place them on the tray with olive oil and salt.

2. Put the lamb on top and add garlic and rosemary.

3. Grind black pepper, fennel, and thyme; sprinkle over the lamb and potatoes.

4. Roast at 150°C for 3-4 hours.

5. Baste the lamb halfway through with the cooking fat from the lamb.

6. Potatoes hold well at the lower temperature, but cook separately if unsure.

Serve and enjoy!