Directions
- For slow cooker instructions, see below.
- 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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