Slow Roast Shoulder of Lamb with Potato and Celeriac Cake
This recipe uses the best of the season in terms of lamb and celeriac to create what James describes as a Shepherd's Pie like no other!
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Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Serving platter
Ingredients
- 1 x 3 kg shoulder lamb, bone in
- 5–6 sprigs rosemary
- Salt
- pepper
- 50ml olive oil
- 1 kg large potatoes, sliced
- ½ celeriac peeled and sliced
- 25g butter
- 500ml beef stock
- 200ml red wine
- 400ml beef stock
- 15g butter
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