Baker-style Lamb Shoulder (Épaule boulangère)

Ingredients

• 1500 gLamb
• 800 gPotato
• 450 gOnion
• 41.4 gLard
• 30 gButter
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 180 °C (160 °C fan).
   • Season the lamb shoulder all over with salt and freshly ground pepper.
2. 2

   Sear and first roast

   • Place the seasoned lamb shoulder in a large roasting pan.
   • Spoon the lard (or other solid fat) over the meat.
   • Put the roasting pan in the preheated oven and roast the shoulder for 20 minutes to form a light crust.
3. 3

   Prepare potatoes and onions

   • Peel the potatoes and cut into pieces about 3–4 cm.
   • Peel and thinly slice the onions.
   • Gently cook the onions in butter over medium heat for 10–12 minutes until soft but not deeply browned.
4. 4

   Finish roasting

   • After the first 20 minutes, arrange the potatoes and the softened onions around the lamb in the roasting pan.
   • Baste the potatoes and onions with the fat in the pan.
   • Return the pan to the oven and continue roasting until the shoulder is cooked through (about 90 minutes total). Baste frequently so everything stays moist.
   • Let the meat rest 10 minutes before slicing and serve with the potatoes and onions.