- Serves: 6
- Cook Time: 9.5 hours 30 minutes
- Prep Time: 30 minutes
- Effort: medium
For the lamb:
- 1 lamb shoulder, bone in, approx a 2kg joint
- 2 carrots, roughly chopped
- 2 celery, roughly chopped
- 2 cloves garlic, lightly crushed
- 1 sprigs rosemary
- 1 bay leaf
For the potato torte:
- 2 cloves garlic, roughly chopped
- 1½ kg potatoes, cut in to 2mm slices
Tips and Suggestions
Put the lamb in the oven to cook the night before you would like to eat the torte so you have plenty of time to make it on the day
1. For the lamb: Preheat the oven to 130C/110C fan/gas 1/2. Place the lamb, carrots, celery, garlic, rosemary and bay leaf in a deep roasting tray. Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours. Remove from the oven and allow it to cool.
2. When the meat is cool, take all the meat from the bone, reserving the stock vegetables. Strain and over a medium heat, reduce the cooking liquor by two thirds to create a concentrated stock.
3. For the potatoes: To assemble the torte, take a baking dish 25cm wide and 5cm deep and smear the inside with chopped garlic. Lay the potato slices, ensuring that they overlap slightly, to cover the base of the dish (use about a quarter of the potatoes) and season.
4. Place half of the lamb and stock vegetables over the potato to form a solid layer about 1.5cm thick. Repeat the layering process, finishing off with a double layer of potato and season again.
5. Pour the reserved stock over the torte and allow to soak in. Cover the dish with a lid or foil and cook at 160C/140C/gas 3 for about 1¼ hours. Then remove the lid or foil and cook until the top is light golden brown and serve immediately
Recipe taken from Eat Welsh Lamb
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