Slow roasted pulled lamb


  • 3 onions, finely sliced
  • 3 tbps Olive oil
  • 1 garlic head
  • 1,5 – 2kg sustainably sourced leg of lamb (with or without bone)
  • 1 cup wine (red or white, both are good)
  • 1 cup stock
  • 1 tin of tomatoes
  • 1 tbsp tomato paste
  • 3 med sprigs of fresh thyme (or 2 tsp dried)
  • 3 med sprigs of fresh oregano (or 2 tsp dried)
  • 2 med sprigs of fresh rosemary (or 1 tsp dried), and extra (optional)
  • 1 tsp pepper and 1 tsp salt
  • 1 tsp chipotle
  • 3 bay leaves

How to make it

  1. Slice the onions into half moon slices about 5mm thick, and fry them in olive oil until light brown. Do this in a large pot with a heavy, oven proof lid (or fry in a pan, and then transfer them into a large deep roasting dish (large enough to fit the whole piece of lamb)
  2. Make incisions in the surface of the lamb and press in whole cloves of garlic into the holes, until you cannot see them aby more (keeping half of the cloves for later). You can do the same with pieces of rosemary if you wish to.
  3. Once the onion are sufficiently browned, add the mustard, and mix well
  4. Preheat the oven to 110°C
  5. Add the wine and allow some of the alcohol to cook off (about 5 min)
  6. Add the stock and the tin of tomatoes, the tomato paste, the fresh (or dried) herbs, the remaining garlic cloves, chilli/chipotle powder, bay leaves, salt and pepper, and stir well
  7. Carefully place the lamb into the sauce, and cover with the heavy lid (or tightly wrap the roasting dish with tinfoil)
  8. Roast the lamb low and slow overnight (or about 8-10 hours) – you may wake up in the idle of the night to the delicious smells
  9. In the morning (or after 8-10 hours of slow roasting), remove from the oven and allow to cool with the lid off.
  10. Clear a shelf in the fridge and place the whole pot with the lamb, into the fridge and leave for 2-3 hours, or even an hour in the freezer if you are shorter on time (this allows the excess fat and oil to float to the top and solidify). Remove from the fridge and using a fork, scoop up the solid yellow, gloopy fat and discard.
  11. Remove the lamb from the pot and place on a larfe platter or board.
  12. Shred the lamb using forks, or your hands (hands are better and easier, if you don’t mind getting them dirty)
  13. Add the shredded bits of lamb can be added back into the sauce.
  14. Cook the shredded lamb in the sauce for 15 min on the stove top, to allow it to soak up even more flavour.
  15. Either serve immediately with fresh toasted pitas and Zesty Red Slaw and Roasted Marinated Brinjals, or frozen and ready to be reheated when you suddenly have last-minute guests that you wish to impress with you culinary skills



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