Pulled Lamb Shoulder



This was in my cooking mag this week and jumped straight out as I love all the ingredients involved! Luckily I have more time on my hands at the moment so can get to try more things!

Give yourself some time if you want to give this a try, it needs 24 hours marinade time and 3 hours to cook! Very tasty though and would be good as party food, I just stuffed it in pitta halves but you could also make tasty wraps.


3 large cloves of garlic
30g Butter
2 tsp Ras el Hanout
1 tsp Ground Coriander
Olive oil
1.5kg Lamb shoulder
Handfull of chopped Flat leaf parsley and Mint to garnish
50g Feta
Pomegranate seeds.
Pitta/wraps to serve.

Optional dip

1/2 tub creme fraiche mixed with 2 tsp Harissa.


Crush the garlic with some salt and add the butter, spices and olive oil and mix to a paste.

Prick holes in the lamb shoulder and rub the mixture all over the meat and leave in the fridge overnight.

When ready to cook bring the lamb back to room temperature then pre heat the oven to 220c fan/gas mark 7. Place the lamb in a roasting tray with 100ml water and cover tightly with foil. Reduce to 200c/gas mark 6 and cook for 3 hours. I would check after 2.5 to see if it is tender enough to be pulled apart.

Let the lamb rest for 15 minutes then shred with 2 forks.

Place on a large patter and season with salt, scatter over the chopped herbs, feta and pomegrante seeds and scoff however you like!

I also served with a creme fraiche and harrisa dip.





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