Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.


  • 1 lamb shoulder (boned rolled and tied-your butcher will do this for you)
  • 2 sprigs of rosemary
  • 1/4 cup of chopped thyme
  • 5-6 litres chicken stock (6 litres of boiling water with 2 erin chicken stock cubes dissolved in it if you don't have access to fresh chicken stock)
  • 1/2 bottle of red wine (merlot or shiraz would be ideal)
  • 1 parsnip
  • 1 carrot
  • 1 large onion
  • salt and pepper to taste
  • for the boulangere:
  • 6-7 potatoes (sliced)
  • 1 large onion (sliced)
  • 1 sprig rosemary (chopped finely)
  • 4 sprigs of thyme (chopped finely)
  • 1 l chicken stock (reserved from the lamb ingredients)
  • 2 knobs of butter
  • for the candied swede:
  • 1/2 turnip (diced or cut into 3" rounds with a pastry cutter)
  • 4 tsp honey
  • 3-4 small slices of butter
  • for the bordelaise:
  • approx 12 pearl onions peeled or 1 large white onion (chopped finely)
  • 1 cup red wine
  • the strained cooking liquor from the lamb
  • 1/2 cup chopped flat parsley


  • Heat two heavy based frying pans. Season the lamb all over and the carrot, onion and parsnip.
  • Sear the lamb all over to seal in the juices, lightly colour the vegetables. Sprinkle on the herbs.
  • Place the vegetables onto a deep roasting tray and top with the lamb.
  • Deglaze the two pans with the red wine and pour over the lamb.
  • Now add the chicken stock reserving 1 1/2 litres for the boulangere
  • Cover and cook on a low heat for approx 4-5 hours at 120 degrees or until the meat is very soft to touch and is breaking away easily when touched with a fork.
  • For the Boulangere:
  • Grease a casserole dish with the butter.
  • Line with a layer of potatoes.
  • Top with onion then some thyme and rosemary.
  • Repeat finishing with a layer of potatoes and a little herbs.
  • Add stock until you've almost reached the top of the potatoes.
  • Place into an oven covered in tinfoil at 160 for approx 45 minutes.
  • Remove the foil for the last 10 minutes and raise the temp to 180 to lightly brown and crust the top.
  • For the Swede:
  • Place your cut up swede on a baking sheet or casserole dish.
  • Drizzle with honey and season with a little salt.
  • Top with butter.
  • Bake at 160 for 45 minutes turning halfway through.
  • Serve.
  • For the Bordelaise:
  • Sauté the pearl onions.
  • Add the red wine and reduce.
  • Add 2 cups of the cooking liquor from the lamb and reduce until it’s at desired consistency
  • Finish with chopped parsley.
  • Classically Bordelaise would have bone marrow as an ingredient but it’s not necessary. It's a very aquired taste and would be served with steak or beef but works equally well with lamb


Gary's tip: Recipe will work equally well with pork shoulder, venison haunch or beef rump.

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