Ingredients
Lamb Shoulder
2 White Onions - quartered
2.5ibs (5-6 medium sized) Maris Piper potatoes - slices 2 cm
2 Cloves Garlic
1 Pint of Stock
Method
Pre-hear over to 230C.
Prepare lamb by piercing skin and adding slices of garlic
Cook for 20 minutes. Carefully turnover and cook for a further 20 minutes.
Meanwhile, add onion to a saucepan of water and boil for 5 minutes; add potatoes and boil for a further 3 minutes. Drain well.
Reduce over to 160C
Remove meat from cooking pan. Mix and add potato and onions. Add stock. Carefully lay lamb on top of vegetables and cook for 3.5-4hours until completely tender.
Serve with green vegetables.