Countryside lamb shoulder

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 60
Portions 4
Freezing No


  • 1 kg (2 pounds) of lamb shoulder with bones
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 garlic cloves
  • Sweet prepared mustard, up to taste
  • Salt and pepper up to taste
  • 4 large potatoes, sliced into 4
  • 5 ml (1 teaspoon) of marjoram
  • 2 thyme branches
  • 2 Bay leaves
  • 500 ml (2 cups) od chicken broth
  • Juice of 2 fresh lemon
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat ove at 400 °F (200 °C). Cover bottom of a pan with Les Cultures de chez nous sliced leeks. Prick lamb shoulder with garlic. Season and brush with mustard.
  • Lay shoulder over leeks and divide potatoes around meat. Spread herbs. Soak with broth until mid-height of meat. Spray with lemon juice. Cover and oven bake for an hour at 400°F (200°C). Uncover and finish the cooking at 350°F (180°C) for 15 to 20 minutes.

Chef's notes