Delicious Slow Cooked Roast La

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Shoulder joint of lamb		1kg
Potatoes (medium)		3-4
Onion (medium)		1
Kale		2 leaves
Carrot (medium)		1
Garlic		5 cloves
Rosemary		1.5 sprigs
Vegetable stock cubes		2
Stock		350ml
Salt		1/2 tsp

Method

Cook

5min

Preheat the oven to 130C (110C for fan oven).

Peel the potatoes and onions and thinly slice them. Peel the carrots and slice them. Put everything in an oven dish.

Add the kale, rosemary leaves and salt and roughly mix by hand.

Place the lamb with excess fat removed on top of Step 3. Make 5 deep incisions with a kitchen knife into the meat, avoiding the bones.

Open these slits slightly with your fingers and insert the peeled garlic cloves.

Dissolve the stock cubes (I use "Kallo") in hot water and pour it on top of Step 5.

Arrange the potatoes to be on top of the other vegetable ingredients, then bake for about 5 hours.

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