Go Back
Slow cooked pickled lamb wraps

Pickled Lamb in the Slow Cooker

Print Recipe Pin Recipe
Servings: 6 people
Course: Lamb
Ingredients Method

Ingredients
  

  • 1-2 kg pickled lamb
  • 1 chopped onion
  • 2 chopped carrots
  • ½ cup red wine – optional
  • 500 ml beef stock
  • Herbs of choice – rosemary & thyme
  • 2 tsps crushed garlic
  • ¼ cup balsamic vinegar

Method
 

Prepare the Lamb
  1. Pat the lamb dry and season it with salt and pepper or flavoured salt of your choice
  2. You can put the lamb directly into the slowcooker but for more flavour sear the lamb in a hot oiled pan on all sides until golden brown.
Slow Cooker Instructions
  1. Place the onions and carrots on the bottom of the slow cooker.
  2. Add the lamb on top of the vegetables
  3. Pour the liquids over the lamb and add the garlic, herbs and balsamic vinegar.
  4. Cover and cook on low for 6 – 10 hours depending on the size of the lamb.
To Serve
  1. Remove the lamb from the slow cooker and let it rest.
  2. Use the liquid to make a gravy. Strain the cooking liquid to remove the solids and simmer the liquids in a saucepan until thickened. Or you could use a cornflour slurry to help thicken the juices.
  3. Shred the lamb with 2 forks or carve it and serve with the gravy and your favourite sides such as mash and vegies or salad and chips. Or create some indulgent wraps with your favourite salads.