Leg of lamb with boulangère potatoes


6 large (1.5kg) waxy potatoes, peeled and thinly sliced

3 onions, thinly sliced

leaves from 1 bunch of thyme

1 shoulder of lamb, about 2kg

1 head of garlic, separated into cloves and peeled

600ml chicken stock


1.Preheat the oven to 160°C, fan 140°C, gas 3. In a big bowl, combine the potatoes, onions and thyme. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.

2. Pierce the lamb all over, and put a clove of garlic into each hole. Pour over the chicken stock and put in the oven for 4-5 hours, until the lamb is tender and the potatoes are cooked through.

3. Remove the lamb from the oven and place on a warmed plate. Cover with foil, and leave to rest for 20 mins.

4. While the lamb rests, return the potatoes to the oven. Serve after the meat has rested.

NOTE: This works just as well with a breast of lamb, just adjust the cooking time as appropriate

Potatoes and onions

  • Phil Collins Mkt Gardener
  • Chris Rich


  • Garlic Farm


  • Hinton Harvest

Leg of Lamb

  • Hazelbury Manor Organic Meat
  • Kimber Farms Traditional Meat
  • Thoroughly Wild Meat Co