This Slow Cooker Pulled Lamb makes for the perfect plan ahead meal. Ideal for when time is short and bellies need filling. Serve as Pulled Lamb Sliders, in baps with salad, or with the full Sunday roast.
Before we get on to that tenderest of slow cooker Pulled Lamb, let me tell you about the inspiration behind this recipe. (If you’re in a mad rush for the recipe, scroll down to the bottom of the page where you’ll find it waiting for you).
Iceland Feaster Event
Being a Cornish lass, I don’t get up to London all that often. So when Iceland invited me to join their Feaster celebrations (and as I know what a good party they throw) I was there!
Iceland’s head chef Neil Nugent, once again treated us to a stunning meal. Mine was a little different from the other diners due to being dairy free, but I didn’t feel like I was missing out in the slightest.
Iceland’s roast turkey crown was the star of the savoury show. It was served with Tenderstem broccoli (which I would have thought was cooked from fresh rather than frozen. I’ve always found frozen broccoli to be a bit watery after cooking, but this tasted fantastic).
I also had these sweet, juicy prawns served with the tart little seeds of the Finger Lime. Have you heard of them? The juicy little pearls look like a slightly pink caviar, yet explode in your mouth with sweet and sharp citrussy burst. Absolutely delicious. And I’ve since found out that even though Finger Limes are from Australia, they do grow in our climate too. Guess what’s now top of my garden wish list!
Unfortunately I didn’t get a photo of the whole fruit, but this is how they look inside…
And then there was dessert… On the left there is the stunning layered raspberry and pistachio pavlova that everyone was cooing over. This is Iceland’s Easter showstopper dessert, so don’t hang around if you want to give it a try. My dairy issues meant I sadly missed out on this treat, but Neil & the team created me my very own dairy free raspberry and chocolate pud instead!
And the best part was, the dessert entertainment! Each dessert was served with a chocolate egg in an egg cup, a small bottle of pure raspberry juice, and the bottle had a helium filled balloon attached.
See if you can get the jist of the fun we had with this Instagram Story I shared on the day…
Funniest thing I’ve ever seen at an influencer event was pretty young YouTubers squeaking into their video cameras! So funny!
Huge thanks for a brilliant Feaster event Iceland. Not only was the food superb, it was so lovely catching up with everyone again.
Slow Cooker Pulled Lamb
OK you patient lot, if you’re here for the recipe, then here you go! This slow cooker pulled lamb is the easiest way in the world to cook a joint of lamb. You literally put it on and forget about it. Perfect for busy days when you’re out having family fun, but want a substantial meal to be ready when you get home.
It turns out that lamb legs have a tendency to be quite unweildly when trying to fit one in the slow cooker. However, Iceland have come to your rescue as, not only do they have whole legs, they also have half legs too. This means you can get a long bony piece, or a squat dumpy piece. Please learn from my mistake and buy the squat, dumpy thigh end as it’s much easier to fit in a slow cooker. Luckily for me I have a second slow cooker that is enormous.
If you need to double up the recipe, just buy two of the thigh halves instead of one whole leg.
I served my slow cooker pulled lamb, that had been tossed with the yummy mint gravy, in soft white baps. Just delicious. However you can also put your oven to good use and cook up some roast potatoes and veggies too if you want a more traditional Easter lamb recipe.
Oh, and if there’s any left, the lamb is fantastic cold the next day. I may have finished it up, straight from the fridge. Shh :)
Slow Cooker Pulled Lamb Recipe
- hot water
- 4 cloves garlic, peeled but kept whole
- 4 sprigs rosemary
- 800 g leg of lamb
- 1 desertspoon mint sauce
- salt and pepper to taste
Pour an inch of hot water from the kettle into the bottom of the slow cooker.
Add the garlic and rosemary and pop the lamb joint on top.
Switch on the slow cooked and let cook for 4-6 hours on high or 8-10 hours on low.
When it is easily shredded with a fork, remove onto a plate and pour the juices into a small saucepan. Remove the rosemary sprigs and discard.
Smash the garlic cloves in the juice to break them up, and add the mint sauce salt and pepper.
Bring the juices to a boil. Cook until the sauce has reduced by half.
Meanwhile, shred all the meat from the lamb joint. Pop into a bowl, and when the gravy is ready pour this over and mix well.
Huge thanks to Iceland for our lovely Feaster event and for sponsoring this yummy slow cooker pulled lamb recipe. As always all thoughts (and leftovers!) are my own. Happy Feaster everyone!