2017-08-21
Slow Cooked Pulled Lamb
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Slow Cooked Pulled Lamb

(41 ratings - rate this recipe)
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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 5 hours 30 mins Cook: 5 hours 30 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 1- 1.5kg Quality Mark lamb shoulder, bone-in
  • 25g butter
  • 4 large onions, quartered
  • 1 whole bulb garlic, cloves peeled
  • 1 cup white wine
  • 1 cup chicken or beef stock
  • 4 stalks fresh rosemary
  • 3 bay leaves
  • Zest of 1 lemon
  • 1 tablespoon Dijon or wholegrain mustard
  • 2 anchovies, finely chopped
  • 1 tablespoon cumin seeds
  • 3 teaspoons cornflour mixed with 1/4 cup water
  • Fresh chopped herbs, to garnish

Method



Preheat the oven to 130°C conventional bake.

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.

Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. 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). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.

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.

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. 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.

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.

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. 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.

To serve

Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.


 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 331g
Energy kJ (kcal) 1531 (365)
Protein (g) 39.5
Fat (g) 15.5
Saturated (g)
7.3
Carbohydrate (g) 8.0
Sugars (g)
5.7
Sodium (mg) 385
Iron (mg) 3.3
Zinc (mg) 10.0
Vitamin B12 (ug) 4.3
Vitamin D (ug) 0.2
Selenium (ug) 6.6

As an excellent source of zinc, this dish contributes to your daily needs of an essential mineral important for healing and fighting off infections.
  • Take the lamb out of the fridge 1-2 hours before cooking so it doesn't go in the oven cold.
  • Searing the lamb at the start is important, as with long slow cooking, it won’t get a nice dark colour in the oven.
  • The skin and fat layer on the top of the lamb is great for adding flavour and conserving moisture – don’t trim it off.
  • Although lamb shoulder is one of the least tender cuts of meat, it has great flavour. When slow cooked the  result is soft, tender meat.
  • At the end of the cooking process, you’ll be able to shred the meat off the bone with tongs or a fork, no need for a knife.
  • Protein-rich lamb reduces hunger and helps you feel full for longer, so perfect if you are watching your weight.  
  • Leftover lamb can be used in a salad or sandwich for lunch the next day.

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Comments & Reviews

There are: 41 reviews, with an average rating of 4.6 out of 5
Awesome - I used red wine instead of white, but that was the only change I made. Fantasticly delicious recipe. Highly recommenced!
Posted by Anthony 2020-05-09 10:18:43
Haven't made this yet, possibly won't - but your ingredients call for bone in shoulder and the video shows boneless; also recipe says roast in slow oven and it's shown in a slow cooker!!!
Posted by Alimak 2020-02-14 13:48:31
Here we created a new video Mutton Leg fired and cooked.
Ingredients are :
mutton leg - 1.1kg
ginger,garlic paste - 2 tsp
garam masala - 2tsp
red chilli powder - 2 tsp
pepper powder - 2tsp
chicken masala - 2tsp
turmeric powder - 2tsp
lemon - 2
coconut oil - 2 hand
aluminium foil - 1 role
parotta - 4 pieces

Apply the gredients like masala's and lemon in to mutton and wrap the mutton pieces with parotta in to banana leaf and followed by
wrap it with aluminium foil. Then heat it in fire for 2hrs, one side after another. Then unwrapped it, The Mutton Leg cooked nicely and you can see the video,
it shows the bone without flushes. If get a chance Dont forget to Try it.
Mutton leg Roast try it yourself https://youtu.be/cizUVArY_eo
Cooking PlayList : https://www.youtube.com/playlist?list=PLACcaCzhD4MPS2bgyqG0pB1_Rc8pyZc6c
Posted by mutton leg roast 2019-11-18 20:33:57
Will make again, thanks.
Posted by M C 2019-08-15 20:06:20
Love this recipe
Posted by Cherie 2019-06-20 23:10:42
This was delicious thanks. I didn’t have the wine but used extra stock instead. Will use this again.
Posted by Maree 2019-06-06 09:09:07
A friend cooked this and it was absolutely delicious.
Posted by Vicki 2019-04-04 20:40:17
Easy and delicious! Didn't have fresh rosemary or cumin seeds so used dried rosemary and ground cumin.
The gravy was very tasty too. Will be using this recipe again soon.
Posted by Sue 2019-03-11 15:17:46
“Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal.”

Do I really have to smother myself with gravy?
Posted by XXX 2018-09-03 15:31:20
Ingredients List - Chicken stock

Video - Beef Stock

???
Posted by Peter 2018-09-03 15:24:47
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