Pulled Hungarian Lamb Shoulder with Roasted Root Vegetables

Ingredients

• 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

Method:

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.