A casserole of lamb and potatoes cooked in the oven. This one-pot meal is hearty, suitable for the whole family and so easy to cook.
Serves: 4
Prep time: 20 mins
Cooking time: 3 hrs
Total time: 3 hrs 20 mins




    • 500g (1lb) boneless shoulder of lamb, trimmed of fat, cut into 4 pieces


    • 2 tsp Season-All (we used Schwartz)


    • Salt and freshly ground black pepper


    • 1 tbs dried oregano


    • 2 tbs fresh rosemary leaves, stripped from the stalk


    • 2 red onions, peeled and each cut into 8 wedges


    • 6 cloves garlic, peeled


    • 1kg (2¼lb) potatoes, peeled and cut into


    • 7.5cm (3in) chunks


    • 1 red pepper, deseeded and cut into 8 wedges


    • Juice of 2 lemons


    • 3 litre (5 pint) casserole dish






    1. Set the oven to Gas Mark 5 or 190°C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves.


    1. Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml (¼ pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.



Nutritional information per portion



fat 10.0g saturates 0.5g calories 381(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.