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Slow cooked pulled lamb

The best pulled lamb recipe

6

Serves

20 mins

Prep Time

5 hrs 30 mins

Cook Time

Beef + Lamb New Zealand

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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Ingredients

Slow Cooked Lamb

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1.5kg Quality Mark lamb shoulder

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25g butter

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4 large onions

quartered

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4-5 garlic cloves

peeled

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1 cup white wine

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1 cup beef stock

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4 stalks fresh rosemary

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3 bay leaves

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1 lemon

zested

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1 Tbsp Dijon mustard

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2 anchovy fillets

finely chopped

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1 Tbsp cumin seeds

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3 tsp cornflour

mixed with ¼ cup water

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fresh herbs

to serve

To Serve

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potato

or kumara, mashed

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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