Roast Shoulder of Lamb with Potato and Onion
Enjoy St Andrew’s Day, 30th November, in style with Scotland’s family meal menu.
Method
- Pre heat oven to 240 C/ 475 F/ Gas 9
- Season the lamb with freshly ground pepper and roast in a medium roasting tray in the pre heated oven for 15 minutes, lower the heat to 180 C/ 350 f/ Gas 4
- Remove the lamb from the tray and pour off the excess fat
- While the lamb is roasting, heat the oil in a pan, add the onions, cover and cook for 5 minutes till soft. Remove the cover from the pan, add the garlic and rosemary and cook for a further 5 minutes. Remove the onions from pan
- Lay a layer of potatoes into the roasting tray and lightly season with black pepper
- Lay 1/3 of the cooked onions onto the potatoes, repeat this process till you have three or four layers of potatoes and onions
- Bring the lamb stock to the boil and pour over the potatoes, press down with a spoon till the potatoes are all submerged
- Place the lamb on top and return to the preheated oven and continue to cook for 3 hours
- The lamb should be meltingly tender and the potatoes and onions should have absorbed the stock and lamb juices
Serve with Scottish seasonal vegetables of your choice - most types of cabbage, kale, broccoli, cauliflower and carrots are in season in November
Recipes provided by Andrew Fairlie, chef at the world-famous Gleneagles Hotel. The St Andrew’s Day Menu has been produced to get all of Scotland celebrating St Andrew’s Day in style by devising a traditional family meal everyone can all enjoy.
View the Cullen Skink recipe
View the Spiced Winter Fruit served with Creamed Vanilla Rice Pudding recipe
View the Spiced Winter Fruit served with Creamed Vanilla Rice Pudding recipe
Interested in finding out how to source Scottish lamb and other ingredients?
Go to Scotland Food and Drink: Buyer’s Guide for more information.