Lamb Pot Roast


by: Carolina Girl

Here we use the shoulder to make a delicious pot roast. The pot roast is tied up into a spherical shape, what the French call "en ballon". Makes 4 to 6 main-course servings.


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serves: 4

1 boned half lamb shoulder (about 4 pounds)

3 cloves garlic (minced and then crushed with the flat side of the knife)

2 tablespoons parsley (fresh, finely chopped)

2 teaspoons marjoram (fresh, finely chopped) (optional)



1 carrot (peeled and thinly sliced)

1 large onion (chopped)

1 turnip (peeled and thinly sliced)

1/2 cup dry white wine

4 cups chicken broth (lamb broth, or water, or as needed)

Bouquet garni

Nutrition Facts
Lamb Pot Roast

Servings Per Recipe: 4

Amount per Serving

Calories: 292

  • Total Fat: 5.2 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 302.8 mg
  • Total Carbs: 44.7 g
  •     Dietary Fiber: 20 g
  •     Sugars: 4.1 g
  • Protein: 25 g

how is this calculated?

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2.  Notice both halves of the shoulder.

3.  Trim off the excess fat from the outside of the shoulder.

4.  Slide the knife along both sides of the shoulder blade, detaching it from the meat.

5.  Cut the meat away from the top of the shoulder blade.

6.  Cut down to the joint, and then insert the knife between the ball joint and the end of the shoulder blade.

7.  Detach the shoulder blade.

8.  Slide a knife along the outside of the ribs and detach the meat.

9.  Slide the knife along the neck and detach the meat.


11.  Spread crushed garlic, parsley, and marjoram over the inside of the meat.

12.  Season with salt and pepper. Tie the meat up into a spherical packet with string.

13.  Put the roast on a bed of aromatic vegetables in a pot just large enough to hold the roast.

14.  Roast until well browned and the juices are released in the bottom of the pot.

15.  Boil dovvn the juices over high heat until they separate and are covered with a clear layer of fat. Pour off and discard the fat.

16.  Put the meat back in the pot and add wine and broth to come at least halfway up the side of the meat.

17.  Cover with aluminum foil and the pot Iid and braise gently in the oven or on the stove.

18.  Braise for 1 houn turn the roast over, and continue to braise until a small knife easily slides in and out of the meat.

19.  It you have time, chill the liquid overnight and remove the fat with a spoon.

20.  Put the lamb back in a smaller pot with the degreased (and/or reduced) hot braising liquid and roast while basting until well glazed.

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