Directions
1Place lamb into slow cooker
2Pour mint sauce over lamb
3Season generously with salt and pepper
4Cook on low for 8hrs
5Remove lamb from slow cooker and shred, set aside for a moment
6Reserve ¼ cup of cooking liquids, drain the rest and discard
7Make up instant gravy using boiling water as per packet amounts BUT replace ¼ cup of the boiling water with the reserved cooking liquids.
8Return pulled lamb to slow cooker, or serving bowl and pour over gravy to coat
9Serve on soft bread rolls (or with your favourite vegetables if you prefer)
10
Submitted by Paulene Christie
7 Reviews
Paulene @ Slow Cooker Central
June 2, 2020
2 Tablespoons
T is tablespoons, t is teaspoons
Craig
June 1, 2020
What’s the 2T mint sauce? A brand or a measure (2 table spoons)
Emma Brady
April 28, 2020
If I had any of this left over I cook up some winter veg once done, drain then mix this and the veg together and srve with mash potato or rice…
Colleen Bishop
April 26, 2020
Yum, so good. I left a bit too much of the juices in so the gravy was too runny.
Would be nice with mashed potato.
So so good, definitely having it again
Paulene @ Slow Cooker Central
March 20, 2020
Sure would 🙂
Cheryl Warren
March 18, 2020
This looks yum. Would this work with a shoulder of pork.
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Bec
October 6, 2020
A family fav 😋