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4
Complex
Published 2024
While local people tend generally to serve their lamb pink, or even rare, a shoulder requires longer cooking to release the larger proportion of fat. For this reason it is sometimes served after long cooking, rather than as a quick roast.
Heat the fat in a cocotte with a tight-fitting lid, then sweat the chopped vegetables without browning them. Add the lamb pieces. Dissolve the stock cube in a little water and add to the cocotte with the wine. Pour over water to cover, season, bring to the boil and allow to simmer very gently for 2 hours.
Meanwhile, partly boil the potatoes for 15 minutes. Add the potatoes