Slow Cooked Pulled Lamb with White Wine & Root Vegetables
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
6 hrs 5 mins
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Total Time
6 hrs 30 mins
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Servings
4 - 5
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Course
Main Course
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Cuisine
British
Slow Cooked Pulled Lamb with White Wine & Root Vegetables
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Slow cooked pulled leg of lamb cooked in white wine and root vegetables for the perfect dining experience!
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Ingredients
- 1 Kg leg of lamb half
- 350 g butternut squash chopped
- 2 carrot chopped
- 1 parsnip chopped
- 1 onion quartered
- 4 Cloves garlic halved lengthways
- 4 Cloves garlic crushed
- 200 ml white wine I used Prosecco
- 200 ml vegetable stock
- ½ tsp rosemary dried
- salt freshly ground
- black pepper freshly ground
Instructions
- Seal the lamb in a frying pan all over.
- Pearce the skin with a knife in eight places and slide in the halved garlic cloves.
- Place the butternut squash and onion in base of slow cooker.
- Place the lamb on top.
- Arrange the carrot, parsnip and crushed garlic around the lamb.
- Sprinkle on the rosemary and seasoning.
- Pour the wine and stock into the slow cooker.
- Cook on low for 6 hours or until meat is cooked and tender.
- Remove the lamb and pull apart with 2 forks.
- Strain off the cooking liquor and use to make your gravy, you could add some red currant jelly for extra lushness!
- Serve with the slow cooked vegetables, roast potatoes and a green vegetable of your choice.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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