Preparation time:
10 mins
Cooking time:
4 hours
6 - 8
Pulled Hungarian Lamb Shoulder with Roasted Root Vegetables
By Anjelica Alanne
  • 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

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.