Slow cooked pulled meat is my go to when I need to make a crowd pleaser. Pork is my go to and is always popular, pulled chicken and lamb are also both becoming popular and provide a new variation on the classic.
This dish needs minimal preparation, simply wrap some spices, herbs and lemon into a boned leg of lamb and leave to cook in the multi cooker for 4 – 6 hours before removing the fat, shredding and serving. My type of cooking and certainly fulfills the low effort to high glory ratio. Perfect for serving to guests at a late summer BBQ. I’ve been using my REDMOND Multicooker for a year now, and it continues to impress. It is multipurpose (fry, stew, steam, boil, bake & slow cook) and importantly compact – a bonus in a small kitchen. It is also remarkably good value at just under £100 and I think it would be a good present for someone going to university and self catering for the first time. For this recipe I’ve used the multicook function set at 100C to make the machine behave like a slow cooker; after 5 hours the lamb was perfect, meltingly soft and tender, falling apart, beautifully moist and flavoured, I could have easily left it longer as well. Perfect for scooping into a bun or baguette. I used a leg of lamb, I am sure that a shoulder would also work, but in either case you will need to bone them so they will fit into the cooking pot, your butcher will do this for you. (It is well worth making friends with your butcher and asking them to do this for you).
Lamb is a fatty meat, especially towards the end of the summer, so remove some of the fat before cooking, then more once cooked. Cooking the pulled lamb also melts some more of the fat away. Do not pour the fat down the drain as it will set solid, and even when you wash up empty a few kettles of boiling water down the sink to help get rid of some of the fat.
If you love this then you may also like my steak filled bánh mì, piled high with toppings!
- 1 leg of lamb - boned - with some fat removed.
- 3 tsp chipotle or chilli powder
- 1 tsp cumin - ground
- 4 cloves garlic - peeled and sliced
- 1 lemon - quartered
- 5 stalks fresh coriander
- 5 stalks fresh parsley
- 1/2 tsp olive oil
Sprinkle the chipotle or chilli and cumin over the lamb and rub into the meat. Arrange the garlic, lemon and herbs on the meat, season with salt and pepper and then roll up.
Oil the multicooker pot and put the meat into the cooker.
Set the programme to MULTICOOK with a temperature of 100C and a time of 4 to 5 hours.
Leave to cook.
Once cooked remove the lamb from the multicooker, and pour the juices into a jug or bowl.
Use two forks to shred the lamb, discarding most of the fat and the lemon and herbs.
Set the programme to MULTICOOK with a temperature of 80C and a time of 30 minutes and return the shredded lamb to the pot.
Skim the fat off the cooking juices and discard.
Once the lamb has finished cooking press the KEEP WARM / CANCEL button, and drain any fat off. Pour over the skimmed cooking juices and stir in.
Serve the hot pulled lamb in buns or baguettes
For more recipe using the REDMOND RMC-M90E Multicooker why not try my:
Recipe commissioned by Redmond – I use a Redmond RMC-M4502E Multicooker currently priced at £97.90 .