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Writer's pictureMerrow Savouries

Mouthwatering Slow cooked shredded lamb


 

When we are not cooking for other families events and occasions, our own family parties and get togethers are always focused around good times and good food.

With this Shredded Lamb by far the most requested dish.


Easy peasy and so very delicious.

 

In a large tin place 2 sliced carrots, 2 sliced sticks of celery and a large sliced onion. Pour over a small glass of water. These vegetables act a the beginning of some stock but also raise the lamb off the base of the dish.

 

Now place a leg or a shoulder of lamb onto the vegetables. Carefully with a sharp knife, make about 20 incisions//slits in the skin, then with your little finger widen the whole slightly. Then into each slit place slithers of fresh garlic cloves and small sprigs of fresh rosemary. Sprinkle a heavy pinch of salt and coarse black pepper all over the lamb.


Cover the lamb loosely with tin foil, creating a sealed edge but try not to touch the lamb weith the foil.  Place into a warm oven (about 130’c) and cook for…..more or less as long as you like! Low and slow will create the most delicious, moist and succulent meat that will fall apart and off the bone. It probably will not come to any harm.  Overnight is ideal – but the problem here is you will be woken up by the wafts of cooking lamb coming from the kitchen.  Not nice at 3am!! 

 

Better to put in the oven about 6am for lunchtime. Literally 7-8 hours cooking at this low temperature is fine, if you baste and keep covered in foil. TRy to keep the meat in an inch of water, basting every 30-45 minutes. you may need to add a little bit to the tin.


Remove from the oven about half an hour prior to serving, keeping covered  in foil whilst it is keeping warm and resting. Aaahhh.   When needed, just use 2 forks to literally pull or tear the meat from the bone – it will just fall away.  Sprinkle over lots of fresh sparkly pomegranate seeds and more sprigs of the rosemary or fresh mint.

 

(A leg or shoulder should serve 6 guests, but why not buy a bigger joint than needed, just for the ‘left overs’– shredded lamb is great served cold in a sandwich with pickle and/or mayonnaise;  or very ‘Greek holiday’ - in warm pitta breads with a slathering of tzatziki, houmos, tad of mint sauce or coleslaw.  Or placed onto couscous loaded with chopped fresh herbs.  Yum! Recipes for these to come….)

 

Meanwhile whilst the meat rests, place the vegetables that were sitting  under the meat and any juices into a saucepan. Heat thoroughly, with a little more water if too thick, or splash of red wine, even a little lamb gravy granules if needs thickening. Whiz all up with a hand blender, reheat till piping hot,  for a delicious gravy to complement.

 

Our family love dauphinoise potatoes so that is usually served with our go-to lamb – simply layering up thin drained, par boiled slices of peeled white potatoes, sweet potatoes, swede or celeriac. Dot about several garlic cloves.  Pour over a generous amount of double cream; season. Cook in the low heat oven with the meat for about 2 hours, until all soft. Fabulous.

(Also delicious, reheated the next day served with a salad).

 

The vegetables for our family lunch is ratatouille – again so simple – just slice a couple of peppers, a courgette, an aubergine and red onion. Put onto a baking tray. Add a splash of oil and stir through  a tin of cherry tomatoes.  Season.  Then again into the slow oven  with the lamb and dauphinoise for a good hour. More garlic would not go amiss either.

 

Sprouting broccoli and carrots  also roasted in the oven go so well.

 

What a feast!

 




 

 

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