How to make PERFECT pulled lamb in the slow cooker [ With Video ]
Lamb's shoulder is packed full of flavour which is intensified during the slow cooking process. This beautiful succulent meat is a breeze to prep in just 20 minutes and tastes AMAZING. While it cooks you also get a beautiful gravy made from the cooking juices which taste great over your favourite seasonal vegetables. Here is a quick video care of NZ Beef + Lamb.
Cook time: 6 hours
Serving Size: 6 Portions
- 1- 1.5kg Quality Mark lamb shoulder
- 25g butter
- 4 large onions, quartered
- 1 whole bulb garlic, cloves peeled
- 1 cup white wine
- 1 cup of Chicken Stock
- 4 stalks fresh rosemary
- 3 bay leaves
- Zest of 1 lemon
- 1 tablespoon Dijon or wholegrain mustard
- 2 anchovies, finely chopped (optional - add extra salt if you do not use these)
- 1 tablespoon cumin seeds
- 3 teaspoons cornflour mixed with 1/4 cup water
- Fresh chopped herbs, to garnish
See the video for instructions:
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 Crockpot
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 with the lid and slow cook for 6 hours or until falling off the bone.
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.
Serving suggestions: 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.