Pulled Lamb Slow Cooker Australia

Lamb is the traditional meat to have for your Easter lunch and this slow cooker version is perfect. Not only does it come out delicious and tender, you can also make a gorgeous gravy out of its juices, plus it saves space in the oven for your trimmings.

A slow cooker is the ideal thing to use when cooking this joint since a leg of lamb requires cooking at a low temperature and for a long time. This is because the muscles in the leg of the lamb has been worked and so the meat is naturally quite tough.

This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with. The slow cooker maximises the flavour of the lamb by locking in all of aromas of the stock and wine under the highly efficient and well-sealed lid. The stock and red wine also keeps the lamb meat succulent during cooking as the condensation hits the lid and falls back into the slow cooker.

If you'd like to richen the flavour of your gravy, you can always add a tbsp of chicken or beef instant gravy granules instead of cornflour and simmer on the hob until thickened.

Flavourings

Any herbs can be used in this recipe however we find that rosemary, thyme, mint or oregano work best. If you are using dried herbs, use 1tsp.

For a less rich gravy, try substituting the red wine for white wine. Make sure it's a dry white wine such as Pinot Grigio, Sauvignon Blanc or Riesling.

If you can't find lamb stock, then substitute it for chicken or beef stock. Fresh liquid stock will yield more flavour than a stock cube, however this is a more expensive option.

Leftovers

Refrigerate or freeze any leftovers of your lamb within 90min of cooking it and make sure it's covered, either in an airtight container or wrap well with cling film. You can keep your lamb refrigerated for up to two days, and frozen for up to 1 month. If frozen, defrost your lamb in the fridge overnight.

When reheating your leftovers, make sure they are piping hot all the way through. You can't reheat your leftovers more than once, so it's sensible to freeze them in portions and only defrost what you need.

Lamb leftovers work well in curries, salads, pilaf and stews.

Cal/Serv: 356

Makes: 4 - 6 servings

Prep Time: 0 hours 5 mins

Cook Time: 8 hours 0 mins

Total Time: 8 hours 5 mins

Half leg of lamb, about 1kg (2lb 31/2oz)

garlic cloves, sliced

Small handful fresh rosemary sprigs

150 ml

(5 fl oz (¼ pint)) red wine

200 ml

(7 fl oz (⅓ pint)) lamb or chicken stock

2 tbsp.

cornflour

1 tsp.

redcurrant jelly

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Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. Season the lamb well all over. Place the lamb in the slow cooker pot. Pour in the wine and stock. Cook on low for 8hrs until tender. Halfway through the cooking time, quickly open the pot, turn the lamb joint over and cover quickly with the lid again (don't leave the pot uncovered for longer than necessary, as the meat will take longer to cook).
When ready, transfer the lamb to a plate, cover tightly with foil and leave to rest for 30min. Meanwhile, to thicken the gravy; strain the liquid into a medium pan. Mix the cornflour in a small bowl with 1tbsp of the liquid and return this mixture to the pan. Simmer over medium heat until thickened. Stir in the red currant jelly and then adjust the seasoning to taste. Slice the lamb and serve with roast potatoes, green vegetables and the gravy.

Per Serving:

Calories: 356
Fibre: 0 g
Total carbs: 5 g
Sugars: 1 g
Total fat: 21 g
Saturated fat: 9 g
Protein: 33 g

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