Pulled shoulder of lamb
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Serves:     people
Notes from Anna

This aromatic slow roast  takes just 15 minutes hands-on prep time and makes a fantastic weekend lunch.  Shoulder of lamb is a budget-friendly cut and a great source of protein and vitamin B12.  The spice and herb combo provide a fantastic mix of antioxidant micronutrients and support digestion.




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  1. PRE-HEAT OVEN TO 160˚C/140˚C FAN/GAS 3
  2. Wash the meat and pat dry with kitchen paper. Put it in a large roasting tin and set aside.
  3. Peel the garlic cloves. Wash the thyme and rosemary sprigs and finely chop the leaves. Zest and juice the lemon.
  4. Put the garlic cloves, cumin and caraway seeds, paprika and sea salt in a pestle and mortar and lightly crush. Add the oil, lemon zest and fresh herbs and work to a paste.
  5. Beat in the lemon juice, add a generous grinding of black pepper and stir to combine.
  6. Rub the aromatic paste over the lamb and add 100ml of water to the tin. Roast in the oven for 40 minutes. Baste the lamb with the cooking juices and cover the tin with foil. Return to the oven and continue roasting for another 3 hours, basting the meat every hour.
  7. Remove the pan from the oven and skim the thin film of fat from the cooking juices. Cover the meat with foil and leave to rest for 10 minutes.
  8. Pull the meat from the bones with a fork and serve drizzled with the aromatic cooking juices.

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