Pulled Scotch Lamb Wrap
Pulled lamb is a great alternative to the traditional roast. Cook the lamb in a slow cooker until it comes apart easily and serve with wraps and your choice of salad.
Energy 636 kcal
Fat 45g
Sat Fat 19g
Carbs 5g
Sugars 2.5g
Fibre 2.5g
Protein 52g
Salt 0.37g
Time
10-15 mins Prep 3 Hours Cooking TimeServes
4 PeopleBuy ingredients
Diced Lamb ShoulderIngredients
1 Scotch lamb Shoulder approx. 1.15kg
1 Heaped tsp each of Ground Fenugreek, Paprika, Cumin, Cinnamon
4 Garlic Cloves
12 Black Peppercorns
Juice of 1 Lemon
1 Onion
Sea Salt
30ml Rapeseed Oil
Method
1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3
2. Peel the onion and the garlic and chop
3. Put them into a food processor or ‘bullet’ blender
4. Add the lemon juice, oil, spices, peppercorns and some salt
5. Blend to a paste
6. Put the lamb joint into a roasting dish
7. With a sharp knife cut some slashes into the meat
8. Rub the paste into the meat – rubbing into the cuts
9. Pour a little water into the base of the roasting dish or slow cooker
10. Cover the roasting dish with foil and roast for 4 hours or cover the slow cooker and cook on low for 6 hours, or high for 3 hours