2 shoulders of suckling lamb, each weighing approximately 600 g, on the bone. You may need to order them specially from the butcher
Salt & pepper
8 cloves garlic
4 tbsp olive oil
800 ml lamb stock
2 sprigs rosemary
2 bay leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Remove any gristle from the meat and season with salt and pepper. Peel and finely chop the onion and 2 cloves of garlic. Heat the oil in one large roasting tin (or 2 small ones) and brown the shoulders of lamb on all sides. Add the onion and diced garlic and fry briefly. Then deglaze with 200 ml lamb stock. Add the rosemary sprigs and bay leaves and roast in the preheated oven for 1-1.5 hours. Baste the meat frequently with the stock, adding more stock as necessary (when the stock has boiled away).
Wash and peel the potatoes and cut into largish dice. Peel and slice the remaining cloves of garlic and mix with the potatoes. Put in the roasting tin around the meat for the last 30 minutes of cooking time.