About the Recipe
Slow, tender and packed with flavour - This 4 hour Pulled Lamb is worth the wait. Sunday dinner or feeding a large crowd, this Pulled Lamb is perfect.
Ingredients
1 Leg of Lamb
Dijon Mustard (enough to coat)
Lamb Seasoning (whatever you have on hand)
2-3 Cups of Water
Mint Jelly - Optional glaze
1/2 Jar of Brandy or Whiskey of choice
1 additional cup of water (for glaze)
Preparation
Step 1
Pat the leg of lamb dry with paper towels.
Step 2
Rub the entire leg of lamb generously with Dijon Mustard.
Season well with your favourite lamb seasoning.
Step 3
Once your Kiwi Outdoor oven is at 200c, place the lamb on the rack inside.
Roast for an hour, spritzing occasionally so it does not dry out.
Step 4
If the lamb has rendered nicely after an hour, transfer it to a deep dish.
Add 2-3 cup of water to the base of the dish. Cover tightly with 2-3 layers of tinfoil, making sure there are no gaps.
Step 5
Return to the oven at 200c for 3 hours, keeping the heat consistent.
Step 6
After 3 hours, remove from oven and probe the lamb. If there is no resistance, it's ready.
Step 7
Once it is ready, take the lamb out of the dish to wrap it up in tinfoil. Let the lamb rest for an hour or until ready to serve.
After resting, unwrap the lamb, grab the bone and watch he meat just slide off. Pull & Serve.
Optional - Minty Glaze
Empty 1 jar of mint jelly into a pot.
Fill half the jar with a Brandy or Whiskey of your choice & shake. Pour into pot.
Add a cup of water.
Heat gently, stir until slightly thickened. (not too thick, it's more like a sauce than a glaze)