Preparation time:
 10 mins
Cooking time:
 4 hours
Serves:
 6 - 8
In this recipe
Slow Cooker Hungarian Beef Goulash
Pulled Hungarian Lamb Shoulder with Roasted Root Vegetables
By Anjelica Alanne
Ingredients
  • 1.5kg boneless lamb shoulder
  • 1 jar Beerenberg Slow Cooker Hungarian Beef Goulash
  • ¼ cup olive oil
  • ½ bunch oregano leaves
  • 1 bunch baby carrots, peeled
  • 1 bunch baby beetroots, peeled and halved
  • 1 bunch baby parsnips, peeled
  • 8 shallots, peeled
Method:

Preheat the oven to 150°C. Place the lamb shoulder in a large baking dish. Massage the jar of Beerenberg Slow Cooker Hungarian Beef Goulash, olive oil and oregano into the lamb. Add 1 cup of water to the dish and cover with aluminium foil. Place into the oven for 3 hours.

Turn the oven to 180°C and scatter the carrots, beetroots, onion and parsnips around the lamb. Cook for another 60 minutes or until the vegetables have cooked.

Beerenberg Farm, Mount Barker Road, Hahndorf South Australia 5245

p: +61 8 8398 8210     e: shop@beerenberg.com.au     w: beerenberg.com.au     abn: 69 158 498 974