Shredded lamb

Method
Prep:15min  ›  Cook:5hr  ›  Ready in:5hr15min 

1. Take the hogget breast and unroll it. Take a large proportion of the fat off the breast (particularly the really big chunk at the top).
2. Brown the breast in a frying pan. Render a lot of the fat off; you want it to be brown all over (keep the fat in the pan if you are going to do roast potatoes, if not discard or reserve for another day).
3. Place the browned breast in a slow cooker and add the tomatoes, onion, garlic, rosemary and seasoning.
4. Cook for 1 hour on High, then reduce to Low and cook an additional 4 hours (or simply cook for 6 to 8 hours on Low).
5. At the end of the cooking time, take the hogget out of slow cooker and begin taking all the meat off (there will still be an insane amount of fat; you just want to pull it all off with your fingers). If you want a pot roast style dinner serve this with mash or roasties and it tastes great. If not move to the next step.
6. Place the meat in a ovenproof pan and shred it. Add smoked paprika garlic powder and some chopped rosemary. Cook on a relatively high temperature (200-220 C / Gas 6-7) for about 20 minutes.
7. Enjoy your shredded lamb with wraps, salad, potatoes - whatever you like, it is a really versatile dish.

Tip

These are not exact cooking times. All ovens vary. Just cook it as slow as you can to start in the slow cooker and for as long as possible and after that cook it until it goes crispy in the oven. Simple!