Shredded Lamb with Rich Ranch Gravy

• Remove any netting from lamb and place lamb, raw, into slow cooker
• Whisk tomato paste with one cup of hot water and pour this over the lamb
• Combine the ranch powder and gravy powder and sprinkle this over the lamb
• Cook on HIGH for 7hrs *see notes* turning over half way
• Remove 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
• Let 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
• I 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

• This 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.
• Dry 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 🙂