• Slice the potatoes finely, using a mandolin if possible
  • Heat a casserole dish with a little oil over a medium heat stove
  • Cook the lamb with the sliced onions until brown, then add the celery and carrots
  • Lay the Rudd’s Roulade on top of the celery and carrots, then layer one layer of potatoes on top of the Roulade. They should overlap slightly and form a pretty circular pattern
  • Sprinkle parmesan cheese over this layer of potatoes and repeat the sliced potato layer again, but this time leave a hole in the centre
  • Top the potatoes with thyme leaves and ground black pepper then pour the hot stock into the hole and fill up to just below the potatoes.
  • Cover the casserole with a lid and bake for 35 minutes
  • Remove the lid, and return the uncovered casserole to brown in the oven for 5 more minutes before serving


  • 5 Slices  Rudd’s Roulade
  • 220g  Lamb (Stewing), diced
  • 5 medium  Potatoes, cut thin rounds
  • 115mls  Stock
  • 1 each  Onion/Celery/Carrots, sliced
  • 100g  Parmesan Cheese, grated
  • Seasonings  Salt Pepper, Thyme Leaves


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse