The name of this dish refers to the time when you could leave your roast with the local baker to cook in his bread oven. It’s a long, cool cooking time to ensure deliciously tender lamb – handy if you want to leave it for an hour or two.
Lamb shoulder, approx. 2kg
About 300 ml lamb stock
500g onions
Salt & pepper
500g potatoes
2 tbs rapeseed or vegetable oil (not olive)
3 garlic cloves
1 glass white wine
Put the lamb in a high-sided roasting tin and massage with some of the oil, pour the rest over. Place in a hot oven (220C/Gas 7) for a half hour sizzle. Peel and thinly slice onions, peel and thickly slice potatoes, peel and thickly slice garlic cloves.
Remove lamb from the oven and pour off fat if there’s too much. Pour wine in tin and deglaze crispy bits. Scatter over garlic cloves then arrange potatoes and onions around the meat in rough layers, seasoning with salt and pepper as you go. Pour over stock – it should not quite cover potatoes. Cover whole tin with large piece of foil, loosely tucked in around edges. Return to the oven and leave for about 2 ½ to 3 hours.
Remove lamb from tin and leave to rest for 20 minutes, covered with foil. Toss potatoes in the juices and spread evenly in the tin. Season again and put the heat up to 220C/Gas 7 (or grill) to crisp up potatoes. Serve altogether – almost a meal in one.
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