Pulled Lamb Shoulder

A well-prepared pulled lamb shoulder is a symphony of flavours that come together to create a truly sublime experience. As you take your first bite, you are immediately hit with the rich, savoury taste of slow-cooked lamb, which is perfectly balanced with a subtle sweetness and a touch of tanginess.

The lamb itself has a melt-in-your-mouth tenderness, with the juices bursting forth in a delicious explosion of flavour. The seasoning is expertly blended, with hints of garlic, onion, cumin, and coriander, as well as a hint of smokiness that adds depth to the dish. The overall effect is warm, comforting, and incredibly satisfying.

To make this mouth watering dish, you will need:

  • 1 boneless lamb shoulder
  • 4 cloves of garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken stock
  • 1/2 cup red wine vinegar
  • 1/4 cup honey


Fresh herbs such as parsley or coriander

Lemon wedges

Lets Get Cooking:

  • Preheat your oven to 325°F.
  • In a small bowl, mix together the garlic, cumin, coriander, paprika, oregano, salt, and pepper.
  • Rub the spice mixture all over the lamb shoulder, ensuring that it’s coated evenly.
  • Place the lamb in a large roasting pan and pour in the chicken stock, red wine vinegar, and honey.
  • Cover the pan with foil and roast for about 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.
  • Once the lamb is done, remove it from the oven and let it cool slightly.
  • Using two forks, shred the lamb into bite-sized pieces, discarding any excess fat.
  • Serve the lamb hot, garnished with fresh herbs and lemon wedges.

I love it with some soft bread rolls or pita bread, alongside a simple salad of mixed greens and sliced cucumber. It also pairs well with some creamy buttery mashed potatoes and roast carrots.



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