Roast Lamb with Sliced Potatoes

Posted: 12/01/2019

An easy winter warmer you can put in the oven and forget about for a while. The lamb should shred and the potatoes will soak up all of the flavour.

It's one of the higher fat meals that I do, usually at a weekend and not on a day where I'm training. I like to gear my macros more towards carbohydrates on training days which leaves the high fat meals for rest days.

Prep Time 10 mins
Cook Time 30 mins
Servings 4
Calories 841kcal
Carbohydrates 34g
Protein 45g
Fat 70g
  • 1half Lamb shoulder
  • 500g King Edward Potatoes
  • 500ml Lamb stock
  • 1sprig Rosemary
  • Get the lamb out of the fridge approximately 30 minutes before prepping to allow it to reach room temperature
  • Start prepping by slicing the potatoes, you can peel them or leave the skin on, depending on which you prefer
  • Warm up your lamb stock, or make it if using a stock cube
  • Grease a roasting tin with olive oil and lay the potatoes inside, overlapping them
  • Intersperse rosemary around the potatoes and pour the lamb stock over
  • Lay the lamb shoulder on top and season well with salt and pepper
  • Cover with foil and place in the oven at 160C for at least 2 and a half hours
  • Half an hour before you are ready to serve, remove the foil and turn up the oven to 190C
  • When serving, this joint of meat is best torn from the bone rather than carved - serve with fresh steamed vegetables