Next, make the lamb. Place the bone and backbone in the roasting pan over medium-high heat, stirring frequently. Cook until you can cut the meat all the way through with a fork, 4 to 5 minutes. Season with salt, pepper, garlic, and rosemary.
Now stir together your potatoes, roasted meat, chicken stock, and butter. Reduce the heat slightly, cover the pan, and place in the oven at 375 degrees F, and cook until the meat is done 3 to 4 hours.
Enjoy!
Roast Lamb with Red Potatoes
Ingredients
1 (8 ounces) thick round lamb butt
2 cups water
1 (5 1/2 quart) pot of chicken stock
1 (1 1/2 pound) lump fresh (skin-on) cheese in chunks
3 (3 1/2 pounds) skin-on potatoes (up to 15 inches in length), mashed
salt, pepper, garlic, and rosemary
Preparing the Vegetables
Set a medium-high fire to the oven.
Peel and dice all the potatoes, you should have about 15 inches of potatoes. You can also use pre-cooked potatoes, but this will add more time to the roasting process.
Set aside.
Set the beef thighs in the pan on medium-high heat and cook until all sides are pink and beginning to crackle.
Set a cook’s stick (or other small pot) over the hot stove and add the soup stock. Turn on the heat to medium-high.
Stir in the cheese chunks in each bowl of the pot. Pour over the top of the dish, cover with the lid, and close the lid. Cover the top of the pan until the time runs out.
Place the skillet over the stove and light it.
Place a small spoon in the hot skillet and transfer about a half cup of the beef mixture to the pan.
Open the skillet lid, and let it steam.
In the pan, cook for about 10 minutes, stirring often.
