Pulled Lamb
User Reviews
4.8
99 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Resting time
15 mins
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Total Time
4 hrs 10 mins
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Servings
10 people
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Calories
448 kcal
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Course
Main Course, Lunch
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Cuisine
British
Pulled Lamb
Report
Why not change things a bit when it comes to roast lamb and try this flavour packed Pulled Lamb? Cooked low and slow over 4 hours until it just falls apart.
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Ingredients
For the lamb:
- 2.6 kg leg of lamb
- 2 tablespoon "Season All" spice mix
- 2 lemon (juice only)
- 2 tablespoon olive oil
For the slaw:
- 500 g red cabbage shredded
- 500 g white cabbage shredded
- 1 red onion small; finely diced
- 3 carrot small; grated
- 0.5 lemon (juice only)
- 100 g Low fat yogurt
- 1 pinch sea salt and ground black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
To serve:
- 20 mini flour tortillas
- 60 g Rocket (arugula)
- Dips (hummus, tzatziki, pea and mint, red pepper)
- olives
Instructions
- Preheat your oven to 180°C/160°C(fan)/360°F/Gas 4.
- Mix together 2 tablespoon "Season All" spice mix, juice of 2 Lemon and 2 tablespoon Olive oil.
- Put the 2.6 kg Leg of lamb on a large baking tray and then rub the seasoning mix over the lamb, making sure it is all covered.
- Put into the oven for 4 hours.
- Once cooked, let the meat rest for 15 minutes. Use 2 forks to shred the meat and pull apart.
- Make the slaw by mixing together 500 g Red cabbage, 500 g White cabbage, 3 Carrot, 1 Red onion, juice of 0.5 Lemon, 100 g Low fat yogurt, 2 tablespoon Apple cider vinegar, 1 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper.
- Serve the lamb with 20 Mini flour tortillas, the slaw, 60 g Rocket (arugula), Dips and Olives and let everyone build their own lunch.
Notes
- If you can't find the 'season all' spice mix, then you can make your own seasoning by mixing together half a teaspoon of paprika, cumin, garlic, ground coriander, cayenne with a pinch of salt and pepper.
- Prefer things on the spicy side? Drizzle some sweet chilli sauce on the lamb just before serving.
- We used soft mini tortillas, but you could serve these in naans, pitas or even make your own flatbreads.
- Freeze any leftovers and then it can be reheated to serve with salads, sandwiches or quesadillas.
Nutrition Information
Show Details
Serving
1portion (no dips)
Calories
448kcal
(22%)
Carbohydrates
45g
(15%)
Protein
42g
(84%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
105mg
(35%)
Sodium
166mg
(7%)
Potassium
826mg
(24%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
3820IU
(76%)
Vitamin C
64.4mg
(72%)
Calcium
97mg
(10%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1portion (no dips) | |
| Calories | 448kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 166mg | 7% |
| Potassium | 826mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3820IU | 76% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 97mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
99 reviews
Excellent
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