PULLED ITALIAN LAMB | CRANBERRY PANZA SALAD


PULLED ITALIAN LAMB
PULLED ITALIAN LAMB
Print Recipe
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
Servings Prep Time
8 people 15 minutes
Cook Time
3 hours
PULLED ITALIAN LAMB
PULLED ITALIAN LAMB
Print Recipe
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
Servings Prep Time
8 people 15 minutes
Cook Time
3 hours
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
  1. Oven: 160*
  2. Coat the lamb with the olive oil. Season liberally with salt and pepper.
  3. Add the lemon zest and massage into the meat.
  4. Arrange the garlic, thyme and rosemary in a roasting pan. Place the lamb on top.
  5. Drizzle the lemon juice over it.
  6. Pour the wine into the pan. Cover with tin foil and bake at 160* for 3-4 hours or till the meat pulls apart.
  7. Check the liquid and add wine or chicken stock if needed.
  8. Remove lamb and strain any juice in the pan.
  9. Pull the lamb meat apart by using your fingers or a fork.
  10. Add the reduced juice or drippings if desired.
CRANBERRY PANZA SALAD
  1. Crush some of the pink peppercorns in a pestle and mortar or on a cutting board using a flat blade.
  2. Mix the ingredients for the dressing and set aside.
  3. Blanch the carrots in boiling water for 10min.
  4. Shock them in ice water and carefully skin them using a small serrated blade.
  5. Rinse the basil and select fresh looking whole leaves or florets.
  6. Remove the crust from the slices of bread, cut into rectangles. Brush with Blood Orange Oil and toast on a griddle pan.
  7. Arrange the carrots, toast, and basil leaves on a platter.
  8. Sprinkle the cranberries over the salad and finish with the dressing just before serving.