Pulled Lamb, Spiced Apple Chutney


I don’t know about you, but I have grown a little tired of pulled pork – it seems to crop up everywhere! Don’t get me wrong I do find a beautifully cooked piece of pork shoulder as delicious as the next person, but overuse has me searching for an alternative.

I adore lamb. Loin and leg are beautiful in the spring where the meat is tender and sweet, but when the lamb is turning to hogget (around this time of the year) I prefer slow cooking a piece of shoulder to release those wonderfully rich flavours. This got me thinking – surely I can substitute pulled lamb shoulder for pork in my next dish. Not only is lamb shoulder underused, it is also relatively inexpensive – making for a great midweek supper.

I combined my slow roast lamb with homemade spiced apple chutney (fitting for this time of year) and pea shoots. This dish is incredibly simple – put the lamb in the slow cooker on low in the morning and it will be ready for when you return home.

Pulled Lamb, Spiced Apple Chutney
Serves 4


For the Lamb: 600g Rolled Lamb Shoulder, 2 Onions, Vegetable Stock, 3 Carrots, 150ml Red Wine, 3 Sprigs Rosemary, 6 Peppercorns

For the Chutney: 1 Large Onion Finely Chopped, 4 Granny Smith Apples Peeled and Diced, 1 Red Chilli Chopped, 100ml Red Wine Vinegar, 1tbsp Unsalted Butter, 4tbsp Sugar, 1tsp Mixed Spice, Pinch of Sea Salt

To Serve: Ciabatta Rolls, Pea Shoots

1) Put the lamb on to slow cook with all the other ingredients, covering with stock. It will take a minimum of 4 hours on medium or all day on low in a slow cooker. Alternatively – slow roast in the oven.
2) Whilst the lamb is cooking, make the chutney. Cook the onion and chilli with a little salt in the butter until soft. Turn up the heat and add the vinegar.
3) Allow the pungent vapors to cook off the vinegar. Add the apples, mixed spice and sugar. Cook covered over a low heat until the apple is soft but has not disintegrated. Set aside to cool.
4) When ready to serve, remove the lamb from the cooker and shred.
5) Serve the lamb on ciabatta rolls with the chutney and some fresh pea shoots.