Slow cooked pulled lamb
The best pulled lamb recipe
6
Serves
20 mins
Prep Time
5 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make.
The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make.
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High Protein
High Iron
Low Carb
Ingredients
Slow Cooked Lamb
1.5kg Quality Mark lamb shoulder
i
25g butter
4 large onions
quartered
4-5 garlic cloves
peeled
1 cup white wine
1 cup beef stock
4 stalks fresh rosemary
3 bay leaves
1 lemon zest
1 Tbsp Dijon mustard
2 anchovy fillets
finely chopped
1 Tbsp cumin seeds
3 tsp cornflour
mixed with ¼ cup water
fresh herbs
to serve
To Serve
potato
or kumara, mashed
seasonal vegetables
Method
To Slow Cook Lamb
To Serve
1
Preheat the oven to 130°C conventional bake.
2
Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.
3
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden.
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4
Add the garlic cloves and cook for another few minutes.
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5
Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom).
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6
Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
7
Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.
8
Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Baste the lamb a couple of times whilst cooking.
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9
Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
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10
Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.
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11
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard.
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12
Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
Nutrition Information per Serving (415g)
As an excellent source of zinc, this dish contributes to your daily needs of an essential mineral important for healing and fighting off infections. This nutrition panel is based on 6 serves and for the slow cooked lamb only. It does not include the mashed potatoes, kumara or seasonal vegetables to serve.
Energy
2175kJ (520 kcal)
Protein
51.6g
Total Fat
27.3g
Saturated Fat
10.0g
Carbs
7.5g
Dietary Fibre
1.8g
Sodium
342.8mg
Iron
4.1mg
Zinc
9.2mg
Vitamin B12
4.5µg
