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Lamb Pot Roast

Lamb Pot Roast

The sauce is made as it cooks - brilliant!

Ready in: 4 hours

Serves: 4

Complexity: easy

kcal: 756

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2 kg lamb shoulder, room temperature
3 cloves garlic, rough chopped
2 tbsp parsley, chopped
1 carrot, diced
1 onion, diced
1 whitestone turnip, diced
rice bran oil for drizzling
2 cups home made chicken stock
½ cup white wine
2 bay leaves
2 sprigs thyme
40 g butter


Preheat oven to 180oC.
Place the lamb on a board, skin side down, then open it up. Scatter the garlic, parsley and SIDS SMOKEY BBQ RUB over the lamb. Bring the long sides of the lamb together then tie with kitchen string, tying the ends together to form a compact shape for even cooking.
Place the carrot, onion & turnip in a casserole dish that fits the lamb snugly. Place the lamb on top, skin side up and drizzle with oil. Cover and roast for 1½ hours until light golden.
Reduce temperature to 160oC.
Heat stock in a small pan then remove casserole from the oven and pour the white wine and the hot stock over the lamb. Liquid should fill to ½ way up the lamb. Add bay leaves and thyme then bring to simmer over a high heat. Cover and return to the oven for 30 minutes then check stock, adding more if necessary. Remove lid and roast for 1 hour until very tender.
Remove lamb from casserole then cover with foil to keep warm. Strain the sauce into a large frypan, reserving the vegetables, then simmer and skim off any fat from the surface. Simmer a further 10 minutes until reduced by ⅔. Remove from the heat then whisk in the butter and season.
Remove the string and serve with the sauce and vegetables.