Gluten Free, Dairy Free

A slow cooked, rich and satisfying meal

Ingredients

• 1 lamb shoulder
• 2 cups beef stock
• 1 teaspoon thyme
• 2 cloves garlic
• 1 medium sweet potato
• 1 tablespoon grass fed ghee
• Cracked pepper, to taste
• Sea salt, to taste

Method

1. Heat a frying pan and brown the lamb shoulder on all sides.
2. Place the browned lamb into a slow cooker.
3. Add the beef stock, thyme, and garlic.
4. Cook on low for 12 hours until the lamb becomes tender. (Alternatively, use a slow cooker or pressure cooker to speed it up)
5. Carefully remove the lamb from the slow cooker and place it on a board.
6. Using a fork, pull the lamb apart into shredded pieces.

Sweet Potato Mash

1. Peel and dice the sweet potato.
2. Steam for about 20 minutes until soft.
3. Mash with grass fed ghee, cracked pepper, and sea salt.
4. Finish by Whisking or smoothing through with a spatula.

Serving

1. Spread the sweet potato mash onto a plate.
2. Place the pulled lamb over the top.

Serve with a fresh salad on the side, or in a smaller portion as an entrée.

Tip

Add your favourite gravy if desired to finish the dish.