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!
Servings 4 - 5
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
- 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.