Graubünden roast lamb

Graubünden roast lamb

Total: 2 hr 30 min. | Active: 30 min.
Nutritional value / people: 357 kcal
, Fat: 16 g
, Carbohydrate: 17 g
, Protein: 33 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shoulder of lamb

5 garlic cloves, squeezed
1 tbsp rosemary, finely chopped
1 tsp salt
a little pepper
1 ⅕ kg lamb shoulder, boneless, ordered in advance from the butcher
8 pieces kitchen twine, each approx. 20 cm long
2 tbsp clarified butter


3 red onions, quartered
500 g carrots, cut into pieces
½ celeriac, cut into pieces
600 g raclette potatoes, cut in half
1 tbsp white flour
1 bay leaf
1 clove
1 dl white wine
2 dl veal stock
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Roasting pan with a lid, approx. 2 litre capacity

How it's done

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Shoulder of lamb

Mix together the garlic, rosemary, salt and pepper and rub into the lamb. Roll up the lamb, place the lengths of twine on a board, lay the meat on top and tie up with the twine. Heat the clarified butter in a roasting pan. Brown the meat all over for approx. 6 mins., remove.


Put all the ingredients up to and including the clove in the roasting pan and sauté for approx. 3 mins.

Pour in the wine and reduce to approx. half the amount. Tip in the stock, bring to the boil, return the meat to the pan. Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.

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