8+ hrs, Lamb
March 9, 2020
1-2k boneless lamb rump roast
Himalayan or Sea Salt flakes
Cracked black pepper
2T mint sauce
1 Sachet roast meat instant gravy + boiling water
Bread rolls to serve
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)
Submitted by Paulene Christie
June 2, 2020
T is tablespoons, t is teaspoons
June 1, 2020
What’s the 2T mint sauce? A brand or a measure (2 table spoons)
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…
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
March 20, 2020
Sure would 🙂
March 18, 2020
This looks yum. Would this work with a shoulder of pork.
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