Ingredients
• 350 grams breadcrumbs
• 4 tablespoons chopped fresh parsley
• 50 grams butter
• salt and pepper
• 1 shoulder of lamb (1.8 kilograms)
• 700 grams potatoes, washed, peeled, and chopped roughly
• 4 sprigs fresh thyme
• 3 sprigs rosemary
• 2 large onions
• 12 baby carrots, lightly scrubbed
• 6 baby turnip, washed and peeled
• 2 medium apples
• 400 millilitres chicken stock
Method
1. Preheat the oven to 200 degrees C.
2. In a bowl, mix the breadcrumbs, parsley, butter, and a good pinch of salt and pepper together into a paste.
3. Score the meat all over with a sharp knife and rub the paste all over the meat, pressing it and forming a crumb all over.
4. In a large baking dish, add all remaining ingredients, starting with the potatoes and finishing by placing the meat on top.
5. Cover loosely with foil and bake for 45 minutes.
6. Lower heat to 180 degrees C and cook for another 90 minutes.
7. Remove the foil and bake for 30 more minutes or until a rich brown crust has formed. Serve and enjoy.
Variations
• Add 6 shallots, unsliced.
• Replace 200 millilitres of the stock with white wine.