Pot roasted deboned lamb shoulder with potatoes and root vegetables

Lamb and Mutton SA
4 servings Prep: 15 mins, Cooking: 2 hrs 15 mins
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A deboned lamb shoulder rolled with herb stuffing, pot roasted with potatoes and served with root vegetables and a rich jus.

By Independent Contributor May 22 2023
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Ingredients (24)

1 cup fresh breadcrumbs — 3 slices of bread
4 tbsp fresh herbs
1 orange zest — zest and juice
1/4 dried cranberries
1 tbsp cranberry sauce
1 tbsp butter
2 tsp salt
1 kg lamb shoulder — deboned
butcher’s string
4 tbsp ghee
2 large large onions — peeled and thinly sliced
4 cup lamb stock — chicken stock
8 medium potatoes — peeled and halved
4 medium carrots — peeled and cut into large chunks
4 small sweet potatoes — peeled and cut into thick rounds
8 baby beetroot — peeled
4 parsnips — peeled and cut into large chunks
2 small red onions — peeled and cut into quarters
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
3 sprigs fresh thyme
2 sprigs fresh rosemary
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Made using a Vortex Air Fryer.

Mix the breadcrumbs, herbs, orange zest and juice, cranberries, cranberry sauce, butter and oil together.

Lay the deboned lamb shoulder on a chopping board and cover with plastic wrap. Using a mallet, flatten the lamb so that it is even in thickness – about 3cm. Season the lamb on both sides. Spread with the stuffing, then shape into a roll and secure with the butcher’s twine.

Melt the ghee in a large heavy-based pot over medium heat. Add the lamb and brown on all sides. Transfer to a plate.

Brown the onions in the same pot until for about 5 minutes, until golden brown. 

Pour in a cup of stock and deglaze the pot, scraping up any caramelised bits at the bottom and sides of the pot. Return the lamb and cover to about a third with the remaining stock.

Cover the pot and cook the lamb over medium to low heat for about 1½ hours, turning halfway.

Add the potatoes to the pot, adding water if required, and cook for about 30 minutes, until the potatoes have soaked up some of the sauce and are golden brown.

Remove the lamb from the pot and place on a plate, cover, and keep warm.

Toss the potatoes in the sauce until they are glossy and cooked through.

Remove the potatoes from the pot. Leave one half and any bits of potato in the pot and place the other potatoes on a warmed serving plate.

Mash the bits of potato in the sauce with the back of a spoon and mix into the sauce, adding some water or stock if the sauce is too thick. Strain the sauce and serve as the jus.

Remove the butcher’s twine from the lamb and slice. Serve with the root vegetables and the lamb jus.

Preheat the air fryer to 200°C and select the air fryer setting.

Place the prepared vegetables in the air fryer basket and season with salt and pepper, drizzle over the oil, and place the fresh herbs in between the vegetables.

Air fry for 18-20 minutes until the veggies are tender and are starting to brown in a few places. Allow to cool for 1-2 minutes and serve immediately with the lamb, potatoes and jus.

Supported by the Red Meat Industry of SA.

Recipe developed by Gerrie Du Rand; Styling by Caro Alberts; Photography by Michelle Parkin Photography

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