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Slow cooker pulled lamb recipe
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Prep Time:
10 minutes
Cook Time:
490 minutes
Total Time:
500 minutes
Make succulent slow cooker lamb for juicy pita sandwiches, perfect for leftovers in salads.
Ingredients:
  • 1.5kg lamb shoulder roast, bone in (see note)
  • 1 brown onion, coarsely chopped
  • 4 garlic cloves, peeled
  • 3 dried bay leaves
  • 45g can anchovy fillets, drained
  • 3 thick strips lemon rind
  • 3 sprigs fresh lemon thyme, plus extra to serve
  • 125ml (1/2 cup) Chicken Style Liquid Stock
  • 80ml (1/3 cup) dry white wine
  • 1 tsp dried oregano
  • Pita breads, warmed, to serve
  • Fresh oregano leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large frying pan over medium-high heat, sizzle the lamb in oil, turning until beautifully browned, about 8 to 10 minutes.
  • In the slow cooker, layer onion, garlic, bay leaves, anchovy, lemon rind, and thyme. Add lamb on top and pour in stock, wine, juice, and oregano. Cook covered on LOW for 8 hours (or HIGH for 4 hours) until lamb is tender and falls off the bone.
  • Shred or carve the lamb and serve with pita bread, pan juices, oregano leaves, lemon wedges, and extra thyme leaves.

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