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Meat, Northern, Eastern and Western France

Boulangère style roast lamb shoulder

Boulangère style lamb shoulder is a slow roasted lamb shoulder cooked on a bed of potatoes and onions, serving 4, in 2.5 hours, rated easy, for about €4.50 per person. The trick is to set the meat directly on the vegetables so they soak up all its cooking juices.

Tonight, a lamb shoulder roasted on a bed of potatoes and onions that soak up all its juices.

Boulangère style roast lamb shoulder
Total time
2 h 30
Difficulty
Easy
Cost per person
€4.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Boulangère lamb shoulder is the kind of dish that cooks itself while you do something else. The meat, studded with garlic and rosemary, roasts slowly until it turns so tender it falls apart with a fork. The potatoes underneath do double duty, they're the side dish and they soak up every drop of flavorful juice that drips from the shoulder.

This is a classic Sunday dinner, the kind you slide into the oven before a walk and find ready when you get back. Kids love the soft meat and the creamy potatoes, with nothing tough to chew through. We often suggest it on cool fall and winter days, when a long slow roast warms up the whole house.

The ingredients

4 people

Butcher

  • Lamb shoulder 1.3 kg

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 3
  • Garlic 4 cloves

Pantry

  • Chicken brothoften in the pantry 40 cl
  • Thymeoften in the pantry 1 tsp
  • Rosemaryoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and slice them into thin rounds, thinly slice the onions.

    A mandoline gives you even, regular slices.

  2. Arrange the potatoes and onions in a baking dish with the thyme, salt and pepper, then pour in the broth.

    The liquid should reach halfway up the vegetables.

  3. Stud the shoulder with garlic and rosemary, salt it, and set it on top of the vegetables.

    Make small cuts with a knife to slide the garlic in.

  4. Roast at 160 degrees. 2 h

    Flip the shoulder halfway through, it browns all over.

  5. Let it rest for 10 minutes before carving. 10 min

    Keep the dish warm under aluminum foil.

Our tips to get it right

  • Pick a waxy potato variety like Yukon Gold, it holds up better through the long cooking time without turning to mush.
  • Check the meat is done by piercing it with a knife tip, the juices should run clear and the flesh should give easily.
  • If the top browns too fast, cover the dish loosely with foil until the cooking time is up.

The variations

  • Swap the lamb shoulder for a pork shoulder for a more budget friendly dish that's just as tender.
  • For a meatless version, replace the shoulder with a whole large cauliflower set on top of the potatoes with a drizzle of olive oil.
  • For busy families, ask your butcher to bone the shoulder, it cooks a bit faster and carves without any effort.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • Grape juice for the kids

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, meat and potatoes together. It freezes well for up to 2 months, thaw it in the fridge before reheating. Reheat covered in the oven so the meat doesn't dry out.

Questions about this dish

Can you prep boulangère lamb shoulder ahead of time?

Yes, you can assemble the dish the day before and keep it in the fridge uncooked. Just take it out a bit before roasting so it doesn't go into the oven too cold.

Do you need to brown the meat before roasting?

No, that's not necessary for this recipe. The long low temperature roast is enough to color the shoulder while keeping the meat tender.

Can you swap the chicken broth?

Yes, vegetable broth works just as well and keeps the dish just as flavorful. Just avoid a very salty broth, it can get too concentrated as it reduces.

How do you know when the shoulder is cooked enough?

The meat should pull apart easily with a fork without resistance. If it's still firm after 2 hours, give it another 15 to 20 minutes in the oven.

How long does it take to make a boulangère style roast lamb shoulder?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a boulangère style roast lamb shoulder?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a boulangère style roast lamb shoulder cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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