Lamb Shoulder on Root Vegetables and Baked Potatoes

Peel the extra carrot and the carrot from the soup greens and cut both into large pieces. Peel the celery and cut into pieces of the same size. Clean the leek, cut into 1 cm wide rings. Peel and cut the onion into eighths. Peel and halve the garlic cloves. Wash the celery stalks and cut into 1 cm wide pieces. Peel and quarter the potatoes. Preheat oven to 200 degrees.

Rinse the lamb shoulder, pat dry, place in roaster. Salt and pepper well. Spread the chopped soup greens, onions and garlic evenly all around, also season with salt and pepper, drizzle with oil and top the sprigs of thyme. Put the roasting pan on the lowest rail in the preheated oven and stew for 15 minutes, then deglaze with the stock.

After a total of 1 hour, add the pieces of celery sticks, continue to stew for 1/2 hour.

Then take the roasting pan out of the oven for a moment. Take out the thyme sprigs. Cover the lamb shoulder with a few flakes of butter. Spread the potatoes all around on the root vegetables. Salt, pepper and drizzle with a little oil. Then put everything in the oven again for about 1 hour.

In between turn the potatoes or drizzle with the resulting brew. Pierce with a sharp knife to see how the cooking process is. However, they should definitely "color" before serving, the tastier they are.

To serve, remove the meat from the bone, cut into portions ............. a nice, light meal. Good Appetite.