Shoulder of Lamb

Season the meat with pepper, season with salt and brown lightly all around in a roasting pan with olive oil. Add soup vegetables, shallots and garlic and roast at moderate temperature together with the meat until golden brown. Add tomatoes and let them brown, add kitchen herbs, extinguish and reduce temperature.

During the next hour, extinguish again and again, so that the bottom of the pot is only lightly covered, loosening the drippings.

Steam at low temperature with lid, also put the roast in the stove form at 180 °C, then remove the lid for the last 15 min. so that the roast browns nicely. Use a knitting needle or a long meat fork to check when the roast is done.

Calculate 12 minutes per centimeter of diameter; if the piece of meat measures six centimeters at the thickest part, for example, you should calculate 72 minutes.

When done, remove the meat, mash the sauce and serve with the sliced roast.

Serve: This goes well with potato gratin and Brussels sprouts.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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