12 Oct PULLED ITALIAN LAMB | CRANBERRY PANZA SALAD

Pulled or shredded meat has been all the rage in gastronomy lately, and it’s a great way to enjoy lamb as well. Slow roast lamb shoulder has tremendous flavour, and doing it Italian style is a full, robust and delectable way of preparing pulled Lamb.
Servings | Prep Time |
8 people | 15 minutes |
Cook Time |
3 hours |
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Pulled or shredded meat has been all the rage in gastronomy lately, and it’s a great way to enjoy lamb as well. Slow roast lamb shoulder has tremendous flavour, and doing it Italian style is a full, robust and delectable way of preparing pulled Lamb.
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Ingredients
PULLED ITALIAN LAMB
- 2 kg 1 Deboned Lamb Shoulder
- 20 g fresh thyme
- 20 g Fresh Rosemary
- 750 ml Dry White Wine
- One whole head of garlic, cut into half.
- Two lemons cut into halve
- Zest and juice from one lemon
- 15 ml olive oil
- Cracked black pepper
- salt
CRANBERRY PANZA SALAD
- 1 Sasko Low GI Cranberry bread
- 250g Rainbow Carrots
- 40g Fresh Sweet Basil
- 50g Fresh or dried cranberries
- Pea Shoots
- 50ml Willow Creek Blood Orange Olive Oil
- 30ml Willow Creek Pomegranate Balsamic Reduction
- 15ml Pink peppercorns
- Salt to taste
Instructions
- Oven: 160*
- Coat the lamb with the olive oil. Season liberally with salt and pepper.
- Add the lemon zest and massage into the meat.
- Arrange the garlic, thyme and rosemary in a roasting pan. Place the lamb on top.
- Drizzle the lemon juice over it.
- Pour the wine into the pan. Cover with tin foil and bake at 160* for 3-4 hours or till the meat pulls apart.
- Check the liquid and add wine or chicken stock if needed.
- Remove lamb and strain any juice in the pan.
- Pull the lamb meat apart by using your fingers or a fork.
- Add the reduced juice or drippings if desired.
CRANBERRY PANZA SALAD
- Crush some of the pink peppercorns in a pestle and mortar or on a cutting board using a flat blade.
- Mix the ingredients for the dressing and set aside.
- Blanch the carrots in boiling water for 10min.
- Shock them in ice water and carefully skin them using a small serrated blade.
- Rinse the basil and select fresh looking whole leaves or florets.
- Remove the crust from the slices of bread, cut into rectangles. Brush with Blood Orange Oil and toast on a griddle pan.
- Arrange the carrots, toast, and basil leaves on a platter.
- Sprinkle the cranberries over the salad and finish with the dressing just before serving.