Pulled lamb (denningvleis)

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PHOTO: Annelien Pienaar
PHOTO: Annelien Pienaar

We grew up in a community of different nationalities. Accompanying my mother on her rounds to deliver goods, I was introduced to pullet meat, or denningvleis, made by a Dutch family. They also marinated their meat, usually from an older animal, for two days in real buttermilk (not the soured product we buy in the shops).

1. Marinade Combine all the marinade ingredients and rub into the meat. Leavein the fridge for 2 days to tenderise. Turn the meat twice a day.

2. Cook the meat in a slow cooker on high heat for 8 hours. Remove the meat, transfer to a drip rack in a roasting pan and grill until browned.

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