Ingredients

• 3 medium onions
• thinly sliced
• 6 large waxy potatoes
• peeled and thinly sliced
• 1 bunch thyme
• leaves picked
• salt and black pepper
• 1 whole lamb shoulder
• 1 garlic bulb
• peeled and separated into cloves
• 568ml/1 pint chicken stock
• cooked French beans (or other green vegetables)
• to serve

Directions

• Preheat the oven to 130C/275F/Gas 1.
• In a bowl combine the onions
• potatoes and thyme. Season with salt and pepper.
• Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
• Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes
• pushing them into the meat to prevent them burning while the meat cooks.
• Pour the chicken stock over and place in the oven for 4-5 hours
• or until the potatoes are crisp on top and soft inside.
• When cooked
• remove the lamb from the oven
• cover with aluminium foil and set aside to rest for 20 minutes.
• Serve with French beans (or any green vegetable of your choice).