Orkney Roast Lamb with Tatties
Tender slow-roasted Orkney lamb shoulder cooked over a bed of tatties and onions that soak up rich roasting juices.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •large deep roasting tin
- •chopping board
- •chef's knife
- •measuring jug
- •tinfoil
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Heat the oven to 160°C (140°C fan).
- 2
Layer the sliced onions and tatties across the base of a deep roasting tin.
- 3
Scatter the crushed garlic cloves, thyme sprigs, and half the rosemary over the vegetables.
- 4
Season the vegetables with half the salt and pepper, then pour the hot stock into the base.
- 5
Rub the lamb shoulder thoroughly with rapeseed oil, remaining rosemary, salt, and black pepper.
- 6
Place the seasoned lamb shoulder directly on top of the bed of tatties and onions.
- 7
Cover the roasting tin tightly with tinfoil to seal in moisture.
- 8
Roast in the oven for 2 hours until the lamb begins to turn tender.
- 9
Remove the foil and roast uncovered for a further 45 minutes until browned and crisp.
- 10
Transfer the lamb to a warm plate, cover loosely with foil, and rest for 15 minutes before carving.
Chef's tips
Choose a bone-in shoulder with good marbling so the melting fat bastes the potatoes underneath continuously. If the tatties brown too quickly during the final stage, tent them loosely with foil while the lamb finishes crisping.
Ingredient substitutions
- Orkney lamb shoulder → standard bone-in British lamb shoulder or hogget
- cold-pressed rapeseed oil → vegetable oil or beef dripping
Storage
Store leftover lamb and potatoes in an airtight container in the fridge for up to three days.
Reheating
Reheat lamb and tatties covered with foil in an oven preheated to 170°C until piping hot throughout.
Common mistakes to avoid
- •Slicing the tatties too thin, which makes them turn mushy rather than holding their shape under the meat.
- •Skipping the resting time, which causes flavorful juices to escape rather than reabsorbing into the meat.
Serving suggestions
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