Pot-Roast Shoulder of Lamb with Gratin Forcemeat Recipe
Learn how to prepare the Pot-Roast Shoulder of Lamb with Gratin Forcemeat Recipe using the shoulder of lamb, breadcrumbs, onions, carrots, brown stock and butter.
Recipes by Finechef 
Prep Time
30 min
Cook Time
150 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mise-en-place)
Assemble all the necessary Pot-Roast Shoulder of Lamb with Gratin Forcemeat recipe ingredients on the preparation table.
- Chop the onions, carrots, parsley, and celery sticks.
- Melt the butter.
- Place the necessary cooking utensils nearby.
How to prepare Pot-Roast Shoulder of Lamb with Gratin Forcemeat
Follow the steps below to the end.
Ingredients
- 2.5kg- lamb shoulder
- 2tbsp- olive oil
- 2- onions
- 2- carrots
- 2- celery sticks
- 500ml- brown stock
- 150ml- fresh breadcrumbs
- 2tbsp- parsley
- 1- egg
- 300g- butter
- salt, pepper
Nutritional Information
- Protein: 51.0g
- Cals: 850kcal
- Sat fat: 24.0g
- Fat: 54.0g
- Carb: 42.0g
- Sugar: 12.5g
- Energy: 3537kJ
- Sodium: 0.6g
- Fibre: 6.2g
Directions
1. Prepare the forcemeat.
In a bowl, combine the breadcrumbs, onion, parsley, egg, melted butter, salt, and pepper. Mix well.
2. Prepare the lamb.
Season the shoulder of the lamb with salt and pepper.
3. Stuff the lamb.
Place the forcemeat inside the cavity. Tie securely if necessary.
4. Brown the lamb.
Heat the oil in a large pot and brown the lamb on all sides.
5. Cook the vegetables.
Add onions, carrots, and celery to the pot and cook lightly.
6. Add stock and roast.
Pour in the brown stock, cover, and cook in a preheated oven at 160 degrees Celsius for 2 hours and 30 minutes until tender.
7. Finish the dish.
Remove the lamb and allow it to rest briefly before carving.
8. Serve.
Slice and serve hot with the cooking juices spooned over.
