This is by far one of the easiest meal prep/cook ahead recipes I love to make. Simply pop it all into the slow cooker, and when it's done portion it into freezer bags and it's ready to go! We love to use our pulled lamb to make a quick easy pasta dish, for loaded fries - sweet potato fries are my favourite! or simply pulled lamb rolls with gravy and slaw, yum!
Ingredients:
Roast - however big you can fit into your slow cooker!
Garlic Cloves + 1tbsp butter - crushed + combined
Fresh Rosemary - 1 - 2 stems
1 cup vegetable stock
Method:
Pop the roast into the slow cooker, rub with garlic and butter mixture. Remove rosemary leaves from stem and add to pot along with the stock.
Add the lid and cook on low for approx 8 hours, depending on the size of your roast. The natural flavours of the lamb will combine beautifully with the rosemary and garlic.
When the meat is cooked, remove from the pot and shred - it should easily pull apart with two forks and fall off the bone if there is a bone in your cut of meat.
If time permits, allow the juices to cool, remove the fat from the top and then use the remaining liquid to make a delicious gravy.
If you are planning to store the meat for later, simply add a little of the remaining liquid back into the meat to stop it drying out while in the freezer. Just enough so that the meat is moist.