Slow Cooked Pulled Lamb with Shallots, Garlic and Balsamic Vinegar
spaulyseasonalservings
spaulyseasonalservings
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Ingredients

  • 1.25 x 1.5kg Lamb shoulder
  • 1 tbsp olive oil
  • Good crack of black pepper and sea salt
  • 400 g shallots, peeled and left whole
  • 2 garlic bulbs, peeled and cloves left whole
  • Small bunch of sage
  • Small bunch of thyme
  • 300 ml lamb or vegetable stock
  • 250 ml balsamic vinegar

Instructions

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