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Slow Cooked Pulled Lamb Leaves
Atlanta Fowler
Slow Cooked Pulled Lamb Leaves

Delicious slow cooked pulled lamb served in low carb lettuce cups


Prep 15 min | Cook 8 Hours | Serves 6
Recipe By: Camilla / @4healthsakes

INGREDIENTS:

Pulled Lamb:

  • 1.5kg lamb shoulder
  • 1 onion - chopped
  • Handful of each of the following herbs, chopped - rosemary, mint, chives, sage, parsley
  • 1 tbsp Meadow & Marrow Bone Broth Concentrate - Natural
  • 1 litre water
  • Salt & pepper to taste
EXTRAS
  • Roast veg of choice - Camilla used capsicum and tomato
  • 2 x heads Cos lettuce
METHOD:
    1. Rinse lamb shoulder & place in a slow cooker
    2. Add herbs, broth, water, salt & pepper
    3. Cook on high for 6-8 hours
    4. When meat is half an hour from being done start prepping veb
    5. Cut capsicum and tomatoes in halves and toss in salt, pepper and broth
    6. Pop coated veg onto a tray lined with baking paper
    7. Bake for 30 minutes at 180 
    8. Once meat is cooked, pull meat apart with two forks
    9. Load your washed lettuce leaf with pulled meat, roast veg and SERVE!
NOTES / TIPS:
  • Make it Mexican: with cucumber and tomato salsa, capsicum and Mexican spices like chilli, oregano, paprika and cumin
  • Make it Indian: spice it up with our Curry Broth, goat or coconut yoghurt and some fresh coriander
  • Make it Thai:  add fresh Thai basil, chilli, lime, shallots and crushed peanuts.  Or if you have more time, home-made satay sauce YUM!