16th October 2013

Rolled-up lamb roast with carrots

By MaitreMarcel

I sometimes buy vacuum-sealed meat from quality providers and put it in the freezer. One of these suppliers is Greffeuile with the Alaiton lamb from the Aveyron region. Here I made a Sunday roast dish of a rolled, deboned, lamb shoulder, with two colours of turnips. I had also bought some herb and lamb sauce made by Michel Bras. But it is also tasty without.


  • 500 grammes of rolled-up lam roast
  • Two onions
  • Butter
  • Six carrots, preferably of different colours


  1. Preheat the oven to 200 °C.
  2. Peel and cut the onion and carrots in large chunks.
  3. Put the lamb in an oven dish, add pepper, some salt and thyme. (You can add garlic)
  4. Put in the oven at 170 °C and cook for 20 minutes plus 5 minutes for every 100 grammes (thus 70 minutes for a pound), turning occasionally. You can also use a meat thermometer until a reading of about 65 °C.
  5. After half an hour add the onions and some water.
  6. When the roast is done, take the meat from the oven and let cool down for 10-15 minutes on a chopping board or dish with room for fatty juices to escape.
  7. Meanwhile, peel and slice carrots and cook for 10 minutes in water.
  8. Slice the meat and transfer to a serving dish, on top of the carrots  surround it with turnips and pour the sauce over the meat.