4 hrs 15 mins
A one-pot main course, just right for weekend eating. Simply put all the ingredients into a casserole dish and leave to cook gently.
My Private Note
Units: US | Metric
- 1Preheat the oven to 325°F
- 2Place the shallots in a heatproof bowl and cover with boiling water. Set aside for about 5 minutes until the skins soften, then drain.
- 3Place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic.
- 4Peel the shallots, trimming off the ends but keeping them whole. Add to the pot, season and cover with a lid or foil.
- 5Cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender.
- 6Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes.
- 7Strain the liquid then return to the pan and reduce for 5-6 minutes.
- 8Carve the lamb and serve with the shallots and gravy.
Browse Our Top Stew Recipes
Nutritional Facts for Pot Roast Lamb in Cider
Serving Size: 1 (439 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 797.0
- Calories from Fat 459
- Total Fat 51.0 g
- Saturated Fat 21.9 g
- Cholesterol 253.2 mg
- Sodium 221.7 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 71.4 g
The following items or measurements are not included: