Port, Mint & Balsamic Pulled Lamb with Feta


Serves 8

Preparation time - 20 mins plus overnight marinating

Cooking time 5-6 hours


½ leg of British lamb (this one was 1.3kg)

60ml littleseed Rapeseed Oil

60ml port or if you prefer a good red wine

60ml organic balsamic vinegar

A good handful of fresh mint

4 garlic cloves

A good pinch of salt and twist of black pepper

200g Feta cheese


First create the marinade by mixing the port, balsamic and rapeseed oil. Chop the mint and crush the garlic and add to the mix. Finally add a good pinch of salt and a twist of black pepper. Place the lamb in a lidded casserole dish or slow cooker. Cover with the marinade and rub in so all the meat has a good coating. Place the lid on the dish and refrigerate overnight if possible.

When you are ready to cook your lamb heat your oven to 130C.

Remove the lamb from the fridge and crumble over around 120g of the crumbled feta. Rub onto the lamb along with any marinade that has collected in the bottom of the dish.

Place the lid securely onto the casserole dish and slow cook in the oven for 5-6 hours.

When you are ready to serve the lamb, remove from the oven. Pull out any bones (these should come away easily). Then use two forks to shred the lamb making sure all the marinade and juices are mixed into the pulled lamb. Crumble over the remaining feta to serve.

We love to serve this either in crusty bread rolls, with crisp salad and minted mayo, alternatively it works beautifully served as part of a Sunday roast!

Jennie Palmer