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Recipe: Slow Cooked Spiced Pulled Lamb
Slowly cooked tender pulled lamb is so easy to make, and ideal for feeding a crowd at your next party or BBQ.
Servings: 8 -10
Ingredients
- 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
Instructions
- 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 241kcal | Carbohydrates: 2g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 129mg | Potassium: 571mg | Vitamin A: 435IU | Vitamin C: 8.8mg | Calcium: 23mg | Iron: 3.7mg