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Agnello al Forno con Patate
Slow-roasted lamb shoulder with potatoes, rosemary and white wine — the definitive Italian Sunday roast.
Ingredients
Instructions
Score lamb all over and push garlic cloves and rosemary into the cuts.
Season generously with salt and pepper, rub with olive oil.
Place in a roasting tin, pour white wine around the base.
Roast at 200C for 30 minutes until browned.
Reduce to 160C, add potato wedges around lamb.
Roast a further 2 hours, turning potatoes occasionally, until lamb is falling apart.
Rest 15 minutes, serve with pan juices spooned over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
