Roast shoulder of lamb with boulangere potatoes

[@LizIves]

My Christmas dinner on Wednesday with great veg and red cabbage. Can't wait.

[@PassionFlower4599]

Our New Year's Day dinner tomorrow :)

[@CathyO3028]

Just tried this tonight in my tiny 10L oven toaster with half a deboned lamb shoulder. Holy sheet it was nice!!! The crispy skin that comes out of the fat layer is amazeballs!!!

[@Adam_Garratt]

It's good right! 🤣. I make it a good few times a year. Great for Easter as there's no messing about. Glad you enjoyed it Catherine x

[@Poppy-sf1uj]

Omg Adam that looks gorgeous! Juicy lamb and lovely potatoes 🥔 a simple dish but super tasty! Excellent work mate I’m trying this one 👌🏻

[@davidholiday4494]

Really great recipe Adam. My stomach is growling. Thanks for demystifying Boulangere potatoes - have always been a bit reluctant to try making them. As well, I have never seen the idea of placing the joint on them while cooking. That makes it so much easier and great sense. I will definitely try this out. D

[@Adam_Garratt]

It's a fab recipe, and it just gets on with itself so you don't need to watch it constantly. Serve with some veg, and you've got a fine meal.

[@Auntie_Trev]

Well, I'm sitting here at 23:20 on Saturday and I have now got to go to bed with a rumbly-tum. I'll be having all sorts of dreams/nightmares thinking of this fantastic recipe. It is Easter Day tomorrow and I don't think the supermarkets will be open, so I will have to be VERY PATIENT (not my best quality!!) until I can try it out. I don't know how I missed this video Adam, but I'm sure glad I found it. Happy Easter mate, have a good one.

[@Adam_Garratt]

This is a fairly old video I did a few years ago, probably before you discovered my wonderful personality and way above average cooking talent. 😂. I just thought I'd share it out again because it's a cracking recipe, especially for Easter. Should have shared it earlier to be fair.

[@Auntie_Trev]

@@Adam_Garratt better late than never mate 👍😉

[@kathleenbuxton6944]

Where is the mint sauce Adam I’ve noticed a lot of chefs don’t use it ', I love lamb and think the vinegar cuts the fat , to each their own I guess and you have made me hungry...take care from Canada xxxx

[@Adam_Garratt]

I love mint sauce as well, goes so well with lamb

[@CeriseGrist]

Adam, we don't really eat lamb or mutton here in the southern U.S. but I've loved it when I've eaten it out. I've always wanted to cook lamb but the price added to my unfamiliarity has scared me from trying. Thanks for giving me a little class on it.

[@Adam_Garratt]

I've seen the some of the prices of lamb over there. It's madness!

[@barbarab996]

I can't believe you went for duck egg blue after eating that festering egg. The lamb looks banging, I was salivating.

[@TwotakesUknow]

Never heard of boulangere potatoes before but they look great! Lamb has got to be the tastiest meat- might try this for Christmas!

[@Adam_Garratt]

do it! honestly it's easy to do, and yeah if you want fuss free food that impresses then this is ideal. let me know if you make it mate ☺

[@TwotakesUknow]

Will do! =]

[@jamesengland4033]

Hi Adam, that's my Sunday lunch this week, my partner loves lamb, he can't wait. Cheers Guy

[@Adam_Garratt]

Awesome! Let me know how it goes bud 👍🙂

[@jamesengland4033]

Hi Adam, did the lamb, it was total Yum, Michael thinks your Fab, we had really lovely lunch. Saving the leftovers to do your lamb stew on Tuesday. Loved the spuds as well, Many thanks James

[@jamesengland4033]

Hi Adam, the lamb was truly Yum, so were the spuds, saving the left overs for your lamb stew on Tuesday, My partner is very happy , he got right stuck in . Many Thanks James@@Adam_Garratt

[@jameskolar9655]

It’s not about ‘way back in the day’ Adam. Pomme Boulanger , are still made that way today, in many villages throughout France. The bread ovens retain a lot of heat after being switched off, after the days bread is made. It’s quite common to take a pot of something to the bakery to prevent wasting all that useful heat. It’s a great idea isn’t it? Thanks for the vid.

[@budgieboy52]

If you don't have a food processor, a mandoline does a great job, and they are pretty cheap. From around £6 to about £25

[@avrilcrisp5725]

This looks absolutely gorgeous. Im going to get this done for next weekend. I love slow roasted meat and it's so good for you. The marrow in the bones, the tendons and cartiledge gets a chance to soften and release its gelatinous goodness into the gravy, which is brilliant for building a strong immune system. The crispy fat helps the vitamins and minerals to pass through the intestinal wall so boosting the body's intake. Win, win. Yum, yum.

[@Adam_Garratt]

It's one of my favourite ways to cook lamb. So good. Let me know how it goes Avril 😊

[@calorieswithmanar8908]

Wish you all the best :-) This channel is gonna be trendy in no time

[@kevink21001]

Adam, I think your recipes are the best on KZbin and your videos are great. Very down to earth guy. However, I’m always surprised at how few likes your videos get compared to how many views. Maybe it would be a good idea to remind people to like your vids in your video. That might get you some more visibility when people search for recipes. Anyway, keep up the good work and keep those recipes coming 👍

[@Adam_Garratt]

Thanks mate. I'm hoping I can grow a lot more next year. One can dream 🙏

[@TiborBosnyak]

Great job painting man. I really like the shar and the roast sounds dynamite too! I got the instruction jotted down for when I can find a lamb shoulder which isn’t easy in Indiana!

[@Adam_Garratt]

Tanna Tanna Thank you Tanna! Yes I've heard all about how expensive lamb is out in the states! Hope you find some.😊

[@faithhope1447]

In what degrees is Mark 2? (American)

[@Adam_Garratt]

300°f

[@oldonetwoable]

Lovely, yum yum

[@peterthermocline]

Kitchen colour is nice

[@webaccess11]

Thanks Adam, trying this today. It looks wonderful. xx

[@pauleccles507]

Any idea how long to cook this in a air fryer oven

[@Socrates...]

Surely if you are cooking low and slow, this enables you to cut into the meat straight away?

[@markroberts2378]

looks good Adam, am trying that tonight!

[@alantaylor2117]

Looks very nice I am drooling...at 01:30...

[@briannaabanner7501]

Thank you for your time to give me answer. 🥰

[@Adam_Garratt]

You're most welcome x😊

[@victorbitter583]

Gas mark 2? Any fuggin idea wot temp that might be Govner? thanks.

[@Adam_Garratt]

Gas mark 2 is around 150 degrees c 🙂

[@victorbitter583]

Thankyou. WE don't all live in Europe or cook with gas. THe temp is a rather vital piece of the info required lol. cheers.

[@noreenss1738]

or for me 302 degrees Fahrenheit! lol

[@mjk6814]

David Alexander Forde thank you.

[@malcolmlewis5860]

This is dinner tonight.Thanks Adam.

[@JudyJensen-x2g]

15:23

[@patriciamckay384]

Would this be as good with a leg?

[@Adam_Garratt]

I've used leg before. Works great

[@econrith]

Duck egg blue - awesome

[@leefarrell6036]

Never pierc the meat, just put on top instead, not that the lamb will go dry but it's way better when the meat isn't peirced it locks in the flavors 😁 but that does look very tasty 😋

[@stevefoster1013]

At my local farm shop which only sell their own meat a boned out lamb shoulder is £40 and a whole leg is £50 and I know the quality is unbeatable but I am not buying it. I do boulangere spuds every week with Delia's recipe with veg stock and cream which I can give to my veggie friends and it only takes 45 mins and it is bloody good.

[@Adam_Garratt]

I love lamb so much, but only have it occasionally because it's just so expensive. Have you tried lamb breast? Much much cheaper and I have a recipe on the channel for it

[@budgieboy52]

I buy lamb from the supermarkets, usually lidl and asda when on offer, around £8-£10 a kilo. Then it's not too expensive. But similar to what you say, I only buy for special occasions, and when on offer: then it's an unbeatable recipe.

[@ralphthebulldog5163]

I made this Saturday! amazing but fatty! done an Moroccan Rub for the lamb.

[@theart8039]

I make kilos of boulengere and dauphinoise spuds every week (well did as my trade is on hold right now)...I couldn't cut the potatoes without my mandolin ...I think people are a bit scared of them

[@Adam_Garratt]

I am terrified of them haha. Ever since I saw Rick Stein take the tip of his finger off I was like nah XD

[@theart8039]

@@Adam_Garratt I've done it many times haha...good thing is the slice is always clean..but man it hurts. But I aleys found a T towel over what you're slicing works..but you do chop up perfectly good t towels...Your recipe looked delicious btw..I always check out if other cooks/chefs do things differently to me...always up for a new tip : )

[@jimpennin9588]

You've improved A LOT at being more natural in front of the camera and showing how funny you are 👍

[@Adam_Garratt]

Haha thanks Jim, I cringe at some of my old videos, but they do serve as a reminder of how far you grow on this platform

[@jimpennin9588]

@@Adam_Garratt exactly! Growth is important. You're much less cringy now. But I mean you don't sound like you are reading a script. Preparing like that is good, but you don't want to sound like it.

[@malcolmlewis5860]

You need one of those magic knives that Keith Cooks has.

[@genevieved6743]

duck egg blue, very nice

[@Adam_Garratt]

Changed now. I have whispering sage now 🤣

[@coolerkin]

Nice recipe although none of us can afford lamb nowadays even the cheap cuts are extortionate and 4& half hrs of NRG costs

[@calorieswithmanar8908]

awh ! This made me hungry !

[@gunterirouschek8740]

Nice video. You should always work with sharp knives!

[@Adam_Garratt]

So true. I let mine go too blunt at times 😂🤦‍♂️

[@thomaslloyd7464]

Great meal bit fatty ,will try it with leg lamb next time

[@Adam_Garratt]

Some lamb shoulders can be fattier than others, but Leg would work just as well too 😊👍

[@gordonhargreaves7133]

Funny how you only put one piece of foil on the meat to rest but took two off 🤣

[@Adam_Garratt]

🤣🤣

[@arnobmondal9823]

The music is a bit distracting

[@Adam_Garratt]

Aye it's an old video mate. My newer ones have little music ans it's a lot quieter

[@cindaschuster6725]

💙👍🏻

[@briannaabanner7501]

Why did you not remove the stamp on the meet. I think is artificial colour or ink. Might be not healthy. Otherwise looks great.

[@Adam_Garratt]

It's perfectly edible. It's made from a vegetable based dye

[@lockguy2652]

your clothes in the wash are ready :)

[@iantaylor5292]

Lamb looks overcooked for my tastes, I woul probably finish under a grill to brown and crisp the potatoe without overcooking the lamb or better still separate the lamb from the potatoes and grill separately.

[@Adam_Garratt]

The lamb is meant to be cooked low and slow for this recipe. Not pink. You need the slow cooking for the potatoes to cook gently, and for lamb fat and juices to mingle with the stock. If you try to cook it too fast, and have the lamb pink, you won't get the same result, and also your stock would evaporate under a grill losing all those juices. Lamb boulangere is a slow cooking dish by its very definition. Hope that helps 🙂

[@avrilcrisp5725]

Looks perfect to me. Love slow roasted meat that falls off the bone.

[@davidreid8290]

On n on n on n on n on.

[@deannasheasby7792]

No for the colour

[@baxmanduppa]

fucki ng gas mark? why don't you tell me how many sticks i need to rub together to make embers

[@Adam_Garratt]

Unsurprisingly many people use gas powered ovens, so your over the top rant sounds a bit ridiculous really. Oh and it's 7 sticks.

[@قناة_أهل_مصر]

This guy talks too much.... Will not watch him again

[@Adam_Garratt]

Ehab Zaki cool! 😂😂😂👋👋

[@قناة_أهل_مصر]

Adams Eats try to make it shorter bro.. Tnx for caring to reply. Didn’t mean to offend you

[@andrelamoureux6167]

He explains in detail everything very good love his meals if he didn’t talk you wouldn’t learn much I think all chefs are the same keep it up Adam 👍

[@kimlazzarini5563]

He’s only talking you through the steps ... what do you want him to do?