Quick Pulled Lamb Mexi Bowl 🌮🥗

Juicy, fall-apart lamb shoulder cooked in the pressure cooker and served up with fresh, zesty toppings for the ultimate weeknight dinner. Quick, hearty, and full of flavour! Perfect for meal prep or feeding a crowd and you can mix it up with wraps, nachos, or tacos too 🙌 Ingredients Lamb: • 800g–1.2kg lamb shoulder (pre-marinated if possible) • ½ cup stock (to stop it catching in the cooker) Mexi Bowl Toppings: • Brown rice (base) • Tomatoes, diced • Cucumber, diced • Pickled red onion • Charred corn off the cob • Chipotle in adobo • Sour cream • Coriander + lime to finish 🌿🍋 Method Lamb: Add lamb and stock to the pressure cooker. Cook for 50 mins–1 hour (depending on size), then let pressure release naturally for 15 mins. Shred once done. Serve: Build your bowls! Start with brown rice, top with lamb, add your fresh toppings and a drizzle of chipotle and sour cream. Finish with coriander and lime juice. Fresh, bold, and seriously satisfying. IG: @foodwithtiahn #pulledlamb #lamb #australianlamb #easydinner #shortcutseries #mexibowl #recipes #cooking