Shredded Lamb with Rich Ranch Gravy

Directions

1Remove any netting from lamb and place lamb, raw, into slow cooker

2Whisk tomato paste with one cup of hot water and pour this over the lamb

3Combine the ranch powder and gravy powder and sprinkle this over the lamb

4Cook on HIGH for 7hrs *see notes* turning over half way

5Remove lamb from slow cooker onto a cutting board and using two forks or a knife and fork, pull the meat apart into thin striips then return this shredded meat to the slow cooker

6Let meat sit in cooking liquids on LOW for an additional 15mins and it will soak up all that lovely gravy and coat the meat in deliciousness

7I served with creamy mashed potatoes and chives but it would be equally as nice with your favourite vegetables or even hot chips and/or bread rolls

Notes

1This recipe could instead be cooked longer on low for 10hrs+ but I highly recommend high for pulled lamb as the result is reliably fall apart tender. It melts like butter when you shred it.

2Dry ranch seasoning, while popular and widely available in America, can be purchased online in Australia or our latest book has the recipe to make your own . It's a delicious blend that I'm using more and more in recipes and you won't regret buying or making some to have on hand to use in future dishes also 🙂

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