Delicious slow cooked pulled lamb served in low carb lettuce cups

Prep 15 min | Cook 8 Hours | Serves 6
Recipe By: Camilla / @4healthsakes


Pulled Lamb:

  • 1.5kg lamb shoulder
  • 1 onion - chopped
  • Handful of each of the following herbs, chopped - rosemary, mint, chives, sage, parsley
  • 1 tbsp Gevity Rx Natural Bone Broth Body Glue
  • 1 litre water
  • Salt & pepper to taste
  • Roast veg of choice - Camilla used capsicum and tomato
  • 2 x heads Cos lettuce
    1. Rinse lamb shoulder & place in a slow cooker
    2. Add herbs, broth, water, salt & pepper
    3. Cook on high for 6-8 hours
    4. When meat is half an hour from being done start prepping veb
    5. Cut capsicum and tomatoes in halves and toss in salt, pepper and broth
    6. Pop coated veg onto a tray lined with baking paper
    7. Bake for 30 minutes at 180 
    8. Once meat is cooked, pull meat apart with two forks
    9. Load your washed lettuce leaf with pulled meat, roast veg and SERVE!
  • Make it Mexican: with cucumber and tomato salsa, capsicum and Mexican spices like chilli, oregano, paprika and cumin
  • Make it Indian: spice it up with our Curry Broth, goat or coconut yoghurt and some fresh coriander
  • Make it Thai:  add fresh Thai basil, chilli, lime, shallots and crushed peanuts.  Or if you have more time, home-made satay sauce YUM!