For an oven version, brown lamb in a small drizzle of oil in a large cast iron casserole
Sprinkle generously with Italian Stallion and Man Grind
Add garlic and sliced onion
Add stock and fresh rosemary
Bake, covered in a preheat oven at 170C for 3 hours (depending on the size of the lamb you may need slightly longer)
Remove from oven, the lamb should be tender and ready to pull
Carefully lift the lamb out and pull with two forks
You can either reduce the liquid or or thicken with 1 to 2 tsp of cornflour dissolved in water, or you can leave the sauce thin
Return the pulled lamb to the gravy.
This lamb can be used in gozeleme, wraps, as a base for a Shepards pie or serve on a bed of mash or polenta.
Recipe Note
Slow Cooker
To cook this in a slow cooker, brown the lamb if you can and add all ingredients to the bowl of your slow cooker. Good on low for 8 hours (all day) or high for 6 hours.
To reduce the cooking liquid drain it into a saucepan and simmer until it is slightly reduced and thicken with cornflour as above
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