Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 shoulder lamb, bone in, approx. . kg
- 3 red pepper (s)
- 2 onion (s), donated
- 200 ml jus, (lamb jus)
- 1 teaspoon, heaped garlic, dried
- 3 tablespoon olive oil
- 4 sprigs rosemary
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Soak the Roman pot over night.
- Preheat the oven to 170 degrees.
- Chop the peppers and onions into large pieces and place in the Römertopf. Chop the rosemary needles and mix with the oil and garlic. Brush the lamb shoulder with the spice mixture and place on top of the vegetables. Add the lamb jus.
- Close the Römertopf and place in the oven for about 3 hours.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below