Pulled slow-cooked lamb shoulder rolls
Serves: 6 – 8
Well, that was predictable.
A 10-hour, slow-cooked lamb shoulder, a wonderful cumin mayo, rocket, caramelised red-onion and a baguette from the best patisserie within 10 miles of North Sydney.
Predictably amazing. 9/10 sort of stuff.
We had this as part of a dusk picnic last weekend and it took the whole thing into memorable category.
It might seem a bit of work for a sambo, though come out the other side and you’ll be a bloody sambo hero.
1 bone-in lamb shoulder, about 1.4 – 2kg
¼ cup currants
1 onion, diced
2 garlic cloves, finely chopped
2 tbsp parsley and rosemary, finely chopped
1 tbsp finely grated orange rind
¼ cup pine nuts
1 cup verjuice or white wine
Extra virgin olive oil
- Preheat the oven to 140c.
- Soak the currants in the verjuice to soften.
- Heat a saucepan with plenty of the oil and cook the onion and garlic until softened. Allow to cool and then mix with the remaining ingredients including the currants and verjuice.
- Place the mixture in a heavy casserole dish and place the lamb on top. Cover with a lid or a tight layer of foil and place in the oven for 10 hours, checking periodically to ensure it doesn’t dry out and to marinate the meat. Add more verjuice or wine if necessary.
- When cooked, remove the lamb and set aside to cool slightly. Shred the meat from the bone and discard the bone and any fat etc.
- If keeping the sauce (which you should!), return the casserole dish to the stove, heat to high, add a splash of wine and stir until you have a thick sauce. Use a fat separator or other method (look up the ziplock bag method) to separate the sauce and discard the fat.
- If serving without a roll, flake the lamb onto a platter and pour over the sauce.
- If serving with a roll, stuff with the lamb, a dash of the sauce, rocket, caramelised onion and cumin mayonnaise.
- Stand back and prepare for the accolades.