- Serves 6-8
- Preparation Time 10MINS
- Cook Time 03HRS 30MINS
2 kg (approx.) lamb shoulder with bone in
1 L Campbell’s Real Stock Beef
650gm new potatoes halved
6 cloves garlic
2 tbsp tomato paste
STEP 1 Pre-heat oven to 150⁰c fan forced. Place lamb shoulder in a baking dish. Add stock, potatoes and garlic and place around the lamb.
STEP 2 Cover with baking paper and foil, cook for 3 hours. Remove cover and cook for a further 30 mins on 200 ⁰c to brown the top of the meat.
STEP 3 Remove lamb and potatoes from baking dish, cover to keep warm and rest for 15-20 minutes. Serve with roasting juices, steamed greens, or Greek salad.