Slow Roasted Pulled Lamb is a beautifully tender, melt-in-your-mouth dish that’s perfect for casual gatherings, Sunday lunches, or even meal prepping for the week. The lamb is slow-cooked with aromatic spices and herbs until it’s so tender it can be shredded effortlessly with a fork.
Here’s a flavorful and easy recipe for Slow Roasted Pulled Lamb:
Ingredients:
- Lamb shoulder or leg: 1.5–2 kg (3–4 lbs), bone-in preferred for maximum flavor
- Garlic: 4–5 cloves, minced
- Fresh rosemary: 2 tablespoons, chopped
- Fresh thyme: 1 tablespoon, chopped
- Paprika: 2 teaspoons
- Ground cumin: 1 teaspoon
- Olive oil: 3 tablespoons
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Lemon juice: 2 tablespoons
- Chicken or beef stock: 1 cup
- Optional: A splash of red wine for extra richness
Instructions:
1. Preheat and prepare:
- Preheat your oven to 160°C (320°F).
- Pat the lamb dry with paper towels and place it in a large roasting tray.
2. Make the rub:
- In a small bowl, mix together the minced garlic, chopped rosemary, thyme, paprika, cumin, salt, pepper, olive oil, and lemon juice to form a thick paste.
3. Season the lamb:
- Rub the spice paste all over the lamb, massaging it into all the nooks and crannies.
4. Roast:
- Pour the stock (and wine, if using) into the base of the roasting tray.
- Cover the lamb tightly with aluminum foil or a lid.
- Roast in the preheated oven for about 4 to 5 hours, basting the lamb with the juices every hour or so.
- The lamb is done when it’s fork-tender and easily pulls apart.
5. Crisp the exterior (optional but recommended):
- Increase the oven temperature to 220°C (430°F).
- Remove the foil and roast the lamb uncovered for an additional 20 minutes to develop a beautiful, golden crust.
6. Rest and shred:
- Let the lamb rest for 15 minutes after roasting.
- Then use two forks to shred the meat directly in the tray, mixing it with the delicious juices.
Serving Suggestions:
- Serve Slow Roasted Pulled Lamb piled onto flatbreads or pita with tzatziki, fresh herbs, and pickled onions.
- It’s also fantastic in tacos, over rice pilaf, or alongside a big Mediterranean salad.
- Don’t forget to drizzle over plenty of the roasting juices!
This pulled lamb is succulent, juicy, and packed with flavor — an easy showstopper that tastes even better the next day.
Would you also like a smoky version with a little chipotle or BBQ twist? 🔥🍖
