Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Country-Style Shoulder of Lamb https://www.metro.ca/userfiles/image/recipes/epaule-agneau-campagnard-996.jpg PT30M PT1H30M PT2H00M
Preheat oven to 400°F/205°C.Cover the bottom of a roasting pan with minced leeks.Insert slivers of garlic in the lamb shoulder.Season and brush with mustard.Put lamb on the leeks and arrange potatoes around the meat. Sprinkle with herbs.Add broth to mid-way. Sprinkle with lemon juice.Cover and cook 1 hour at 400°F/205°C.Uncover and finish cooking at 350°F/180°C another 15 to 20 minutes.
4
4 4 5 2
2 minced leeks 2 lb (1 kg) shoulder of lamb bone-in 2 clove garlic prepared mild mustard to taste Salt and pepper 4 large potatoes cut in 4 1 tsp. (5 mL) dried marjoram 2 sprigs thyme 2 bay leaves 2 cups (500 mL) chicken broth Juice of 2 fresh lemons
Country-Style Shoulder of Lamb

Country-Style Shoulder of Lamb

Rate this recipe
4 Votes
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    minced leeks
  • 2 lb
    (1 kg)
    shoulder of lamb bone-in
  • 2
    clove garlic

  • prepared mild mustard to taste

  • Salt and pepper
  • 4
    large potatoes cut in 4
  • 1 tsp.
    (5 mL)
    dried marjoram
  • 2
    sprigs thyme
  • 2
    bay leaves
  • 2 cups
    (500 mL)
    chicken broth

  • Juice of 2 fresh lemons
Imprimer ma sélection

Preparation

Preheat oven to 400°F/205°C.

Cover the bottom of a roasting pan with minced leeks.

Insert slivers of garlic in the lamb shoulder.

Season and brush with mustard.

Put lamb on the leeks and arrange potatoes around the meat. Sprinkle with herbs.

Add broth to mid-way. Sprinkle with lemon juice.

Cover and cook 1 hour at 400°F/205°C.

Uncover and finish cooking at 350°F/180°C another 15 to 20 minutes.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.