Slow Roast Shoulder of Welsh Lamb with Vegetables and Cider Gravy (One Pot!)

Name: Slow Roast Shoulder of Welsh Lamb with Vegetables and Cider Gravy (One Pot!)
Ingredients: 2-2.2 kg (4.4 - 4.8 lbs) shoulder of lamb; 3 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp dried rosemary; 4 medium red-skinned potatoes (chopped into large chunks (no need to peel)); 10 small carrots (peeled with trimmed tops); 10 shallots (peeled); ½ butternut squash (peeled and sliced into 1cm-thick half-moons); 12 sprouts; 200 g (4oz) tenderstem broccoli; 150 ml (1/2 cup plus 2 tbsp) cider ((hard cider if you're in the US)); 300 ml (1 1/4 cups) lamb stock; 2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry

"This incredible slow-roasted shoulder of lamb is cooked with the veggies - all in the same pan! Served with an easy cider gravy this succulent lamb is a real crowd pleaser. #roastlamb #LoveWelshLamb..."

INGREDIENTS

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2-2.2 kg (4.4 - 4.8 lbs) shoulder of lamb

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3 tbsp olive oil

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1 tsp salt

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1 tsp black pepper

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1 tsp dried rosemary

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4 medium red-skinned potatoes (chopped into large chunks (no need to peel))

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10 small carrots (peeled with trimmed tops)

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10 shallots (peeled)

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½ butternut squash (peeled and sliced into 1cm-thick half-moons)

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12 sprouts

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200 g (4oz) tenderstem broccoli

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150 ml (1/2 cup plus 2 tbsp) cider ((hard cider if you're in the US))

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300 ml (1 1/4 cups) lamb stock

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2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry

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