Slow Cooked Pulled Lamb

Name: Slow Cooked Pulled Lamb
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: Serves: 6
Ingredients: 25 g butter; Splash of olive oil; Salt and black pepper; 1 tbsp cumin seeds; 2 anchovies; 1 bulb of garlic, cloves separated and peeled; 1 tbsp Dijon or wholegrain mustard; 240 ml chicken or beef stock; 240 ml white wine; 4 large onions, peeled and quartered; 1 lemon, zested; 3 tsp cornflour, mixed with 60 ml water; 1-1.5 kg lamb shoulder, bone in; 3 bay leaves; 4 sprigs of fresh rosemary

Preparation info

Serves:
6

Difficulty
Medium
Ready in
6 hr

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

Lamb has always been one of my favourite meats and this recipe perfectly displays its versatility. The melt-in-the-mouth shoulder is rich and warming and reminds me a little of crispy Peking duck from your Chinese… In fact, I simply reheat any leftovers on the bone and shred the meat off into pancakes or wraps with spring onion, cucumber and sweet chilli or hoisin sauce! – Chris Reeks

Ingredients

Method

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La Hogue Farm Shop and Café

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