Braised Lamb Shoulder with Carrots

Preparation info
  • Yield:

    6-8

    • Difficulty

      Medium

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A convenient meal in a pot, it’s best to treat this as a soup-stew and serve in deep soup plates.

Ingredients

  • 3 tablespoons dripping or oil
  • 2 kg (4 lb 8

Method

Serve with: Creamed Potatoes.

Preheat the oven to 325°F/170°C/Gas 3.

Preparing Meat and Vegetables

Heat the dripping or oil in a large cast-iron, enamelled casserole. Add the meat and brown o