Yummo – pulled lamb!  Like some magical animal – pulled lamb can be used for everything and is a delicious protein to have on hand.   I like to cook up a large lamb shoulder in the slow cooker, and then use it for various meals throughout the week.  It goes particularly well with a chunky Greek salad, and is THE BOMB for tacos.  

This week I bought a delicious pastured lamb shoulder from our friends at Bills of Belgrave, and paired it with vegetables I had picked up from the local Mulgrave farmer’s market.   Food quality matters; seeking out quality pasture raised animals and local organically grown veggies can have hugely positive health benefits.

As I am currently following a low-carb SIBO protocol, I need to limit any fermentable carbohydrates in the meal, and this includes those from some vegetables.  So no onion and garlic here folks – although I’m sure the meal would be extra delicious with the addition of these.  Feel free to chuck ’em in with the lamb if you fancy.

This meal is super easy to prepare.   Literally set and forget for the lamb, and then the veggies only take about 30 minutes in the oven.  This meal provides a good balance of quality protein, good fats from the lamb, coconut and olive oil and 3x different vegetables for carbohydrates.

What are you waiting for – get to the shops and dig in folks!

Serves

Lamb: 8-10 (great for leftovers or freezing down)

Veg: 4

Ingredients

Lamb:

• 1.7kg grass-fed lamb shoulder (bone out)
• ½ cup homemade bone broth (prepared in advance)
• Spring rosemary
• Salt & pepper
• 2 Tbsp smokey paprika
• 1 Tbsp garlic infused olive oil (SIBO/ FODMAP friendly)
• Handful coriander

Brussels with bacon bits:

• 1 kg Brussel sprouts
• 2x pieces free-range house-smoked bacon, diced
• 1 Tbsp coconut oil
• Salt & pepper

Roast Pumpkin

• ¼ of a large Jap pumpkin, cut into thin slices
• glug of olive oil
• salt & pepper

Serve with leafy greens.

Method

• Put the lamb should in the base of a slow cooker. Rub all over with the paprika, salt, pepper garlic and olive.  Throw in a stalk of fresh rosemary and ½ a cup of stock (any kind).
• Leave to cook for 8 hours on the ‘high’ setting (or up to 12 hours on ‘low’).
• 45 minutes before the lamb is ready, heat the oven to 200 degrees.
• Chop the brussel sprouts in half and toss with coconut oil, salt and pepper. Place on a lined baking tray and sprinkle with the bacon bits.
• Place the sliced pumpkin on the tray next to the brussels (or a new tray depending on your size tray).
• Bake for 30 mins.
• When the vegetables are nearly done, place the lamb should in a serving dish and proceed to pull apart with tongs and a fork. It will literally fall apart and will be all juicy from the good fats that have melted through the meat.  Sprinkle with some fresh herbs – coriander, parsley and mint all work well.
• Serve the lamb, brussels and pumpkin with some green salad or leafy veg – I used up some crisp cos lettuce drizzled with olive oil and cider vinegar.

Enjoy!