Ingredients
For the slow cooked lamb
500g lamb shoulder (remove the skin and set aside for later)
Sea salt
4 sprigs of thyme
1 onion peeled and roughly chopped
4 cloves of garlic peeled and roughly chopped
1 litre of beef stock
For the slaw
½ head red cabbage, sliced on a mandolin
1 large carrot, grated
1 tbsp mayonnaise
1-2 tbsp lemon juice
Sea salt and black pepper
To serve
Sliced sourdough bread
Dijon mustard
Method
For the lamb
Place it into a casserole dish and season with salt and pepper.
Add in the thyme, garlic, onion and stock.
Cover with tin foil and cook in a preheated oven at 150oC for 3hours.
Once cooked remove from the stock and pull the lamb apart with two forks. Place into a a dish spooning over some of the stock to keep it moist. Keep warm.
For the slaw
Combine all the ingredients together in a bowl and season to taste with salt and pepper.
For the lamb crackling
season the skin and lay onto some parchment paper.
Place between two trays and bake in the oven at 200oC until crisp and delicious (usually15-20 mins).
To serve
Spread some Dijon mustard into some toasted sourdough, top with the lamb, then the slaw and finish with the crackling.