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4.9 from 45 votes

Slow Cooked Pulled Lamb with White Wine & Root Vegetables

Slow cooked pulled leg of lamb cooked in white wine and root vegetables for the perfect dining experience!

Prep Time
25 mins
Cook Time
6 hrs 25 mins
Total Time
6 hrs 30 mins
Servings: 4 - 5
Course: Main Course
Cuisine: British

Ingredients

  • 1 Kg Half leg of lamb
  • 350 g butternut squash chopped
  • 2 carrots chopped
  • 1 parsnip chopped
  • 1 onion quartered
  • 4 Cloves of garlic halved lengthways
  • 4 Cloves of garlic crushed
  • 200 ml white wine I used Prosecco
  • 200 ml vegetable stock
  • ½ tsp dried rosemary
  • Freshly ground salt & pepper

Instructions

    Cup of Yum
  1. Seal the lamb in a frying pan all over.
  2. Pearce the skin with a knife in eight places and slide in the halved garlic cloves.
  3. Place the butternut squash and onion in base of slow cooker.
  4. Place the lamb on top.
  5. Arrange the carrot, parsnip and crushed garlic around the lamb.
  6. Sprinkle on the rosemary and seasoning.
  7. Pour the wine and stock into the slow cooker.
  8. Cook on low for 6 hours or until meat is cooked and tender.
  9. Remove the lamb and pull apart with 2 forks.
  10. Strain off the cooking liquor and use to make your gravy, you could add some red currant jelly for extra lushness!
  11. Serve with the slow cooked vegetables, roast potatoes and a green vegetable of your choice.