1 butternut squash, peeled, deseeded and roughly chopped
3 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 tbsp spoons oil
scant 1/2 (us) cup (100 ml) water
15 g pack rosemary
salt and freshly ground black pepper
1.5 kg bone in lamb shoulder
3 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 tbsp spoons oil
scant 1/2 (us) cup (100 ml) water
15 g pack rosemary
salt and freshly ground black pepper
1.5 kg bone in lamb shoulder
method
1. Preheat the oven to 160°C, 325°F, Gas Mark 3.
2. Put the vegetables into a large roasting tray with half the oil and water. Place the rosemary on top of the vegetables.
3. Oil and season the lamb well. Place the lamb on top of the vegetables and cook in the oven for 4 hours until the lamb is tender and the vegetables are cooked.
4. Serve slices of lamb on top of the vegetables with a little of the meat juices poured over.
2. Put the vegetables into a large roasting tray with half the oil and water. Place the rosemary on top of the vegetables.
3. Oil and season the lamb well. Place the lamb on top of the vegetables and cook in the oven for 4 hours until the lamb is tender and the vegetables are cooked.
4. Serve slices of lamb on top of the vegetables with a little of the meat juices poured over.
serving amount
serves 6 - 8
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