Dairy Free, Gluten Free, Lactose Free, Lamb
April 21, 2015
2kg lamb (I used a boned shoulder cut into 8 chunks)
3 tblspns tomato sauce
2.5 tblspns vinegar
1.5 tblspn Worcestershire sauce
1 tblspn hot water
Pinch sea salt
Pinch cracked pepper
4 carrots, sliced in rings
1Mix together sauces, vinegar, water, salt and pepper.
3Place lamb in slow cooker bowl, toss carrot rings on top, pour sauce over.
5Cook 5hrs on low (Contempo 5.5L sc).
7Served in photo with Savoury Zucchini recipe
Submitted by Felicity Barnett
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