April 05

Aussie Shredded Lamb

We love our lamb in this house. As I work part-time, I am fortunate enough to have my parents stay with us during the week to help with my kids whilst I’m at work, so we eat alot of lamb as it feeds alot. With 4 adults and 2 kids, we find we have our meal plus leftovers.

I find the flavour combinations fairly endless when you slow cook lamb. I came up with this one as a homage to the humble meat pie, now I’m not saying it tastes exactly like a meat pie as it’s obviously missing the pastry, but I made it as a filling for my homemade meat pies. It was however too liquid, and far too tasty, so it never made it into the pastry.

It’s lovely with any type of salad (fancy or simple), on some gluten free or paleo bread or toast, in a gluten free or paleo wrap with salad, as left overs, frozen then reheated, or even breakfast with a poached egg on top and some avocado on the side. Basically, anyway.

Aussie Shredded Lamb

Prep time Cook time Total time
5 mins 6 mins 6 hours 5 mins

Use a slow cooker on the low setting or oven on very low

Author: Tracey Francis of Essential Olie


  • Leg of lamb*
  • 1 Litre of beef OR beef bone broth
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce**
  • 4 fresh or dried bay leaves
  • 2 cloves garlic (crushed)
  • ½ teaspoon of salt***
  • ½ teaspoon of crushed black pepper


  1. Put beef stock/broth, tomato paste, Worcestershire sauce, bay leaves, crushed garlic, salt and pepper into a slow cooker.
  2. Add leg of lamb.
  3. Cover and slow cook for 5-6 hours.
  4. Shred using tongs or forks.


* I use a leg that is approximately 2½ kgs.
** Check out my homemade corn-free Worcestershire sauce.
*** I use Pink Himalayan Sea Salt.

Don’t waste the juice from cooking. Strain it then freeze it. The next time you make Aussie Lamb you already have your stock.

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