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Braised forequarter of lamb


  • Preheat oven to 170°C.
  • Flatten out the lamb a bit, place on a workbench (skin side down) and rub in the garlic and thyme. Season well and generously squeeze lemon juice over. Then roll up and tightly tie with kitchen string.
  • Heat a thin layer of oil in a large casserole and brown the lamb all over. Then place the potatoes, parsnips and carrots around the lamb. Season well and cook a little.
  • When the lamb is browned, lift it up and place on top of the vegies. Then pour 1 cup stock over, tightly cover and cook in the oven for about 1¼ hours until tender, adding more stock if needed. Remove the dish from the oven and allow the lamb to rest for 10-15 mins, covered, before carving.
  • Serve the sliced lamb with the vegies alongside.


  • 1 forequarter of lamb, boned & trimmed of all excess fat & sinew 
  • 2-3 garlic cloves, crushed
  • 1 tbsp fresh thyme leaves
  • sea salt & freshly ground pepper
  • ½-1 lemon
  • olive oil
  • 8-10 chat (baby) potatoes, scrubbed well
  • 2-3 medium parsnips, peeled & cut into chunks
  • 2-3 medium carrots, peeled & cut into chunks
  • 1-1½ cups chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 lb450 gm