Are you lucky enough to own a slow cooker? If yes, you’re in the right spot to learn how to use it properly.
Having a slow cooker means you get to plan ahead and enjoy meals you’re used to having outside. But, before you become a master, you have to study the craft from those who know it best.
Bayshore Club is one of Miami’s premiere restaurants, and we’re here to teach you how to prepare slow-cooked pulled lamb at home.
It doesn’t matter if you’re craving a sandwich or a stir fry; slow-cooked lamb is the answer. Check out our tips on how to do the job properly and start making delicious meals ASAP.
First of all, the slow cooker is there to make your life easier. It won’t require high-level cooking skills, and you don’t need to be a master chef to prepare lamb in a slow cooker. In fact, this is most likely the easiest way to prepare lamb. And, if you ask us – the most delicious one for sure.
All you have to do to have slow-cooked lamb is to put the meat inside the cooker and leave the cooker on for a few hours. So, if you have somewhere else to be or something else to do, this is the perfect solution.
You won’t have to eat something on the go once you’re done with your chores. Instead, you’ll have slow-cooked pulled lamb waiting at home.
Now, when it comes to extra seasoning and flavor modifications, you have multiple options. Quite often, we like to cook lamb on its own. That means with no added herbs or flavors. But that’s just our choice.
If you enjoy gravy along with your meat, simply add some water (about an inch) to the pan. Or even better, add some wine.
On the other hand, you can cook the meat “dry” and still enjoy it. This doesn’t mean the lamb will burn and be dry when consumed. In fact, it will still produce a fair amount of juice at the bottom of the cooker.
Cooking lamb “dry” is perfectly fine. However, sometimes we feel like doing something special, and that’s when we use this recipe.
Rosemary is a woody type of herb that goes with the lamb perfectly, and that’s why it’s our choice. With it, add whole garlic cloves to the mix. After a long cooking time, they will turn into delicious mush. This gravy will be almost perfect as is. But, to take it to that final step of perfection, mint sauce is key.
Once again, this is just one of our preferred recipes. If you don’t have some of these ingredients, don’t be afraid to cook the meat by itself. It will still be breathtaking.
Choosing the perfect lamb leg can be trickier than you imagine. The first thing you have to keep in mind is if the leg can fit inside the slow cooker you own.
So, make sure you pick a half-leg squat dumpy instead of the whole thing. It will be way easier to work with. Or, you can buy two thigh halves. Thighs have more meat than the rest of the leg, and the results will be just as impressive.
Using any other lamb cut is also acceptable. But, if we had to pick a different piece, it would be the shoulder.
Once you put it into the cooker, add boiling water or even some red wine to begin the process. Remember that wine gives a completely different flavor profile to the meat.
Let’s get the numbers out first. If you’re cooking on high, 4-6 hours will be enough. If you’re using low temperature, give lamb between 8 and 10 hours to finish cooking and get the perfect results. But this isn’t set in stone.
Slow cookers aren’t high maintenance. They work slowly and simmer the food to perfection each time. Even if you try, you aren’t likely to get dry or burned meat as the final product.
So, the cooking time isn’t the most important factor. You don’t have to be precise and cook it to perfection each time. You’re likely getting something tasty whenever you stop cooking.
These things are designed to stay on an entire day, so you don’t have to worry about leaving the house or going to sleep while the cooker makes you dinner.
Higher-quality brands and models have a timer that lets you set a cooking start delay if necessary. That way, you have more control over when the meat will be finished. Other models lower the temperature after the cooking time and keep your slow-cooked pulled lamb warm until it’s time to eat. Quite handy, right?
Coming into the world of cooking with a slow cooker machine is the right way to go. You’ll get to enjoy tasty food even before you become a master in the kitchen. Give it a go and see why we love it so much.
Two forks will be enough to turn your meat into a pulled masterpiece.
Slow-cooking lamb will produce meat that easily pulls away from the bone.
Take two forks and start shredding the meat on the chopping board. If you run into any extremely fat parts, remove them.
Then, choose your favorite way of consuming pulled meat and dive in.
Keep in mind that lamb is fatty meat. During the slow-cooking process, it will release too much fat into the juices. Luckily, removing the fat won’t be difficult.
Fat floats on top of the juices, so scooping the unwanted liquid with a spoon will be the best way to go about it.
This type of fat has a specific flavor, so using it for cooking isn’t our favorite solution. If you aren’t a fan either, simply throw it away.
But forget about pouring it all in the sink if you don’t want to clog the drain.
The juices at the bottom of your slow cooker will be full of flavor and the perfect solution to keeping your meat moist.
Once you pull the lamb apart, pour the juices on top and enjoy the tastiest meat you’ve ever made. You can even mash the garlic and turn it into a paste. Now, you can start making pulled lamb sandwiches and many more delicious treats.
If you ever find yourself in Miami’s oldest neighborhood, make sure to visit Bayshore Club.
We’re here to serve you the tastiest food in the area and let you enjoy the best views you can find.
Check out our waterfront patio and see why we’re many people’s favorite spot in Florida!