Lamb with carrot and swede bake recipe

  • Serves ½ shoulder 4, full shoulder 8
  • 20 mins to prepare and 4 hrs 05 mins to cook
  • 885 calories / serving
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Lamb with carrot and swede bake and sesame savoy cabbage hero f5201508 8df1 4b35 9e0b 78afa2990ad0 0 472x310

Heat oven to Gas Mark 3, 170°C, fan 150°C. Crush garlic in their skins and place them with the rosemary sprigs in a roasting pan. Put the lamb on top, add water and cover tightly with nonstick baking parchment. Bake in the oven for 4 hours.

Trim and peel carrots and swede then slice very thinly (a mandolin is best). Lightly butter a shallow ovenproof dish and place a layer of carrot followed by swede, then repeat, sprinkling thyme leaves in between each layer.

Pour over vegetable stock, brush top with melted butter, press down and cover with nonstick baking paper. Place in lower part of the oven and bake for 2 hours.

In a large pan place 4 tablespoons of water, add cabbage and cook a few minutes on high. Add sesame oil and seeds, mix well. Cook for 5 minutes, turning all the time to ensure even cooking.

When lamb is cooked, remove excess fat from top of juices and discard. Carve meat and serve with the vegetables, topped with pan juices from lamb.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 shoulder of lamb
  • 1 litre (1¾ pints) water
  • For the bake

  • 325g (11oz) carrots
  • 325g (11oz) swede
  • 3 sprigs thyme
  • 15g (½oz) butter
  • ½ litre (17fl oz) veg stock
  • For the cabbage

  • ½ savoy cabbage, shredded
  • 1tbsp sesame oil
  • 25g (1oz) sesame seeds, toasted
  • Energy 3685kj 885kcal 44%
  • Fat 66g 94%
  • Saturates 30g 150%
  • Sugars 11g 12%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 12g Protein 62g Fibre 6.1g


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