0 0
Shredded slow cooked lamb leg

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1kg lamb leg
1 tbsp olive oil, plus extra for frying
3 garlic cloves, crushed
1/2 tsp smoked salt
1 tbsp fresh rosemary
2 sprigs fresh thyme, leaves only
1/2 tsp fennel seeds
1 parsnip, cut into chunks
1 large carrot, cut into chunks
1 large red onion, cut into chunks
300ml stock, made with 1 lamb or Kallo yeast-free stock cube
1 tsp blackcurrant jam
2 tsp cornflour, mixed with a splash of cold water
Knob of butter

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Shredded slow cooked lamb leg

Using a slow cooker guarantees tender and juicy lamb, which pulls away from the bone and can be used for salads, burgers or even your traditional roast. Red meat gets a bad rap, but it is rich in creatine which helps muscles to generate power.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share
    1. Remove the lamb from the fridge at least 30 minutes before cooking. Add a splash of olive oil to a frying pan and brown the lamb all over for 6-8 minutes, then leave to cool.

    2. Add the smoked salt and garlic to a pestle and mortar and grind to form a thick paste. Add the rosemary, thyme, fennel seeds and 1 tbsp of olive oil. Mix well and cover the lamb in the paste. Place in a slow cooker or Instant Pot with the parsnips, carrots, onion and lamb stock.

    3. Cook on low for 7 hours until the lamb is falling off the bone. Shred the meat and keep warm.

    4. Using a masher, pass the contents of the sauce through a sieve. Skim off any fat using a meat baster or gravy fat separator jug and transfer the liquid to a saucepan.

    5. Add the blackcurrant jam and cornflour and bring to a boil. Turn down to a simmer and cook for 5-10 minutes to thicken, adding a knob of butter to finish. Pour into a jug to serve alongside the lamb.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crispy chicken legs and boulangère potatoes
    previous
    Crispy chicken legs and boulangère potatoes
    Gingerbread Pancakes with Date Caramel Syrup
    next
    Gingerbread pancakes with date caramel
    Crispy chicken legs and boulangère potatoes
    previous
    Crispy chicken legs and boulangère potatoes
    Gingerbread Pancakes with Date Caramel Syrup
    next
    Gingerbread pancakes with date caramel

    Add Your Comment