Lamb Pot Roast

Preparation info
  • Makes

    4 to 6

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Here we use the shoulder to make a delicious pot roast. The pot roast is tied up into a spherical shape, what the French call en ballon.


  • 1 boned half lamb shoulder, about 4 pounds
  • ½ cup dry white wine
  • 3 cloves


Spread the shoulder out on the work surface with the “inside” up, as shown. Scatter the garlic, parsley, and marjoram over the lamb. Season with salt and pepper and roll and tie into a balloon shape.

Preheat the oven to 375°F. Put the carrot, onion, and turnip in a pot just lar