Main Meals

Simple Pulled Lamb Shoulder

Slow cooked, pulled lamb shoulder with parsley and mint.
Serves
Prep in
10 minutes
Cooks in
10 minutes

A spectacular showstopper that takes less than 10 minutes to prep & is totally hands off when it comes to the cooking -  sounds like my kind of recipe!

Key Facts

  • High in Protein
  • Easy recipe
  • Spectacular showstopper
  • Slow cooker recipe

Ingredients

  • Grass-fed rolled & boned lamb shoulder (approx. 150g per person)
  • 2 large onions
  • 5 garlic cloves
  • 3-4 sprigs fresh rosemary
  • 2 large pinches salt
  • 6-8 grinds fresh black pepper
  • 1 lemon - juice & zest
  • 1 large bunch parsley
  • 1 small bunch fresh mint
  • 2 tablespoon capers in brine
  • horseradish avocado oil mayo (I get mine from Hunter & Gather)

Preparation

01

Unroll your lamb & remove the excess fat. Add to a pressure/slow cooker.

02

Peel then roughly chop the onions & garlic, add to the lamb with rosemary, seasoning & 1.5 cups of cold water.

03

Pressure Cooker: Cook on high fro 45 minutes. Allow to naturally de-pressurise for 15 minutes then release any remaining steam.

Slow cooker: Cook on high for 2 hours then low for 6-8 hours.

04

When the lamb is cooked, lift it out of the broth & use tongs or 2 forks to pull the meat apart. It will melt into pieces easily.

05

To dress; pulse the lemon juice, capers, a couple of spoons of lamb broth & herbs in a food processor to create a rough paste. Add the lemon zest & pulse this in.

06

Sprinkle this over the lamb along with spoons of horseradish mayo (you could also use yoghurt or a horseradish sauce) & serve.

07

The remaining broth should be cooled & then the fat removed before using as a base for gravy, soup or another sauce to dress any lamb leftovers.

The cooked lamb & de-fatted broth will both keep in the fridge for 4 days or can be frozen for up to 3 months.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables