Slow Cooked Pulled Lamb
www.aussiebutchernewlynn.co.nz
Smothered in a rich gravy, you’ll be in heaven with this slow cooked lamb. And the best part is it’s so simple to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aussiebutchernewlynn.co.nz.
Cooking tools:
- Baster
- Roasting pan
- Fine-mesh sieve
- Microplane
- Oven
- Stove
- Skillet
- Saucepan
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Aluminum foil
- Paper towel
- Spoon
- Kitchen shears
Ingredients
- 1.5kg lamb shoulder
- 25g butter
- 4 large onions, quartered
- 1 cup white wine
- 1 cup beef stock
- 4 stalks fresh rosemary
- 3 bay leaves
- 4-5 garlic cloves, peeled
- Zest of 1 lemon
- 1 tbsp Dijon mustard
- 2 anchovy fillets, finely chopped
- 1 tbsp cumin seeds
- 3 tsp cornflour mixed with 1/4 cup water
- Fresh herbs, to serve
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