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
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 🙂
Submitted by Paulene Christie
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