Summary

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

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Instructions

1. Soak the Roman pot over night.
2. Preheat the oven to 170 degrees.
3. 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.
4. Close the Römertopf and place in the oven for about 3 hours.