Pulled Shoulder of Lamb

Although I love pulled pork I wanted to keep the low and slow principle but experiment with an other meat.

And lamb is perfect! This recipe is fool proof and takes less time to cook as a shoulder of lamb is smaller than pork.


  • 1 Shoulder of Lamb
  • Salt and Pepper
  • Rosemary
  • Garlic
  • Onion
  • For the Rub:
  • 1 tbsp Smoked Paprika
  • 1 tsp Cumin
  • 1tsp Coriander seeds
  • 4 tbsp Olive Oil
  • 2 cloves Crushed Garlic
  • 2 tsp Garam Masala


  • Lightly score the fat side of the lamb all over with a sharp knife then stab it a few times and use your fingers to make little holes.
  • Spread the spice paste over the lamb and into the holes, then stuff the holes with slices of garlic.
  • Cover and marinate overnight or as long as you can!
  • Preheat the oven to 200°C and take your lamb out of the fridge to come up to room temperature wile the oven is heating.
  • Place the lamb ontop of the haved onions, garlic and rosemary
  • Tighty cover the roasting tray tightly with two layers of tinfoil.
  • Turn the oven down to 160 degrees and cook the lamb for 4hours
  • Remove the lamb from the pan and leave to rest, then pull apart the lamb with 2 forks, to serve.

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