“Pulled lamb” in the mijoteuse

I haven't said much about it since mid-September, but I am pretty happy with the slow-cooker or mijoteuse/mijoteur that we bought back then. I've cooked pork roasts, chickens, and beef stews in it. I've also cooked dried beans with good results.

Night before last, I cooked a whole lamb shoulder that was on promotion at a good price over at Intermarché in Noyers-sur-Cher. I had about 6 cups of rich vegetable/chicken broth in the fridge, so I put the lamb on a rack in the bottom of the cooker and poured the broth over it. Basically, the lamb steamed in the cooker overnight, for eight hours, on the low temperature setting. A side benefit is that we are taking advantage of the lower electric rates charged during nighttime hours.

After it was cooked, I pulled all the meat off the bones and separated the fat from the lean meat. (I'm sorry I forgot to take a photo of it before I pulled it all apart.) That nice lean meat ("pulled lamb") can be sliced or diced and seasoned to make different kinds of dishes — we had tacos with beans, rice, lamb, lettuce, and cilantro for lunch yesterday, for example. I can see a nice shepherd's pie in our near future. Or a Greek moussaka. Or some Kentucky-style barbecue.