Lamb boulangère (or lamb à la boulangère) is a traditional French dish comprising lamb, typically a leg or shoulder, slow-cooked over a bed of thinly sliced potatoes and onions. The name "boulangère" references French communal bakeries; historically, the dish was prepared at home and taken to the village baker’s oven to cook as bread baked.
The method involves layering potatoes and onions in a baking dish, seasoning with salt, pepper, and sometimes herbs such as thyme, placing the lamb on top, and adding stock or water before slow-roasting. The cooking process allows the potatoes to absorb the lamb’s juices. Larousse (1961) advises to baste frequently, and to add several tablespoons of thickened brown gravy at the last moment.