This is a favourite roast. Left to its own devices for 4 hours and then potatoes roasted in the tin, saves on washing up and they taste yum!
Depending on your appetites you may want to up the size of your shoulder and the number of potatoes. This easily feeds my family of five with a leftover portion for lunch the next day.
2kg lamb shoulder
3 cloves garlic, sliced
3 sprigs rosemary
salt and pepper
1kg potatoes, peeled and cut into 5cm wedges
Preheat the oven to 160 degrees Centigrade.
Take a sharp knife and stab the top of the roast all over.
In each hole slip a slice of garlic and a few rosemary leaves.
Drizzle with a little olive oil and season with salt and pepper.
Cover and bake for 4 hours.
After four hours, remove the lamb, set aside.
Drain all but 1-2 tablespoons of fat.
Turn the oven up to 200degrees Centigrade.
Add the potatoes, toss in the fat and pop in the oven.
After 30mins, turn the potatoes and return to the oven for 20mins.
Now turn the potatoes, move them to the sides of the roasting tin.
Return the lamb to the tin, cover the lamb loosely with foil.
Roast for a further 20mins and then serve.