Graubünden roast lamb

Total time: 2hr 30m
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 357 Kcal, 33g Protein, 17g Carbohydrates, 16g Fat


  • Shoulder of lamb
  • 5 garlic clove, pressed
  • 1 tbsp rosemary, finely chopped
  • 1.2 kg lamb shoulder boneless, ordered in advance from the butcher
  • a little pepper
  • 1 tsp salt
  • 8 pieces kitchen twine, each approx. 20 cm long
  • 2 tbsp clarified butter
  • Cook
  • 3 red onions, quartered
  • 500 g carrots, chopped
  • 0.5 celeriac, chopped
  • 600 g raclette potatoes, halved
  • 1 tbsp white flour
  • 1 bay leaf
  • 1 dl white wine
  • 1 cloves
  • 2 dl veal stock
  • Utensils
  • Roasting pan with a lid, approx. 2 litre capacity

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  • Shoulder of lamb

    Mix together the garlic, rosemary, salt and pepper and rub into the lamb. Roll up the lamb, place the lengths of twine on a board, lay the meat on top and tie up with the twine. Heat the clarified butter in a roasting pan. Brown the meat all over for approx. 6 mins., remove.
  • Cook

    Put all the ingredients up to and including the clove in the roasting pan and sauté for approx. 3 mins. Pour in the wine and reduce to approx. half the amount. Tip in the stock, bring to the boil, return the meat to the pan. Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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