small leg of Lamb (Lammkeule) 1.3kg

175C 30mins for each 500g. 500g = 1lb

clove of garlic cut into some piece and stuck into the meat.

Vegetables (potatotes, etc..) 30 minutes before end.

Prep: 30 minutes Cook: 2 hours

Ingredients
1kg boneless rolled lamb shoulder roast, trimmed and cut into 1-inch cubes
1 cup chopped onion
2 cloves garlic, minced
4 medium carrots, peeled and cut into 2-inch chunks
500ml Lamb Stock (stock cube)
1 can of stout
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons snipped parsley
Fresh ground pepper and salt

Season the lamb with salt and pepper & fry meet in pot until brown.
Add onions and garlic; stir and cook until tender. Add lamb stock, beer, and dried thyme & carrots. (If using fresh thyme, add later.) Stir to combine.
Bring to the boil and simmer for 40minutes, or until meat and vegetables are tender. If using fresh thyme, add herb; Sprinkle with parsley.


David O'Brien