Pulled shoulder of lamb

Pulled shoulder of lamb
 
alt

This recipe was uploaded
by laurensexton

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Fresh:
  • 1.7kg shoulder of lamb on the bone
  • 2 tablespoons fresh thyme leaves
  • 1 sprig rosemary
  • 1 lemon
  • From the storecupboard:
  • 4 garlic cloves
  • 1 tablespoon paprika
  • 1 tablespoon cumin seeds
  • 1 teaspoon caraway seeds
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • Black pepper
PRE-HEAT THE OVEN TO 160˚C/140˚C FAN/GAS 3

1 WASH
Wash the meat and pat dry with kitchen paper. Put it in a large roasting tin and set aside.

2 PREP
Peel the garlic cloves. Wash the thyme and rosemary sprigs and finely chop the leaves. Zest and juice the lemon.

3 PASTE
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.

Beat in the lemon juice, add a generous grinding of black pepper and stir to combine.

4 ROAST
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.

5 REST
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.

6 SERVE
Pull the meat from the bones with a fork and serve drizzled with the aromatic cooking juices.

Pulled shoulder of lamb

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by laurensexton

 
 
A fuss-free and flavoursome Sunday roast that takes just 15 minutes hands-on prep time.

Slow roasting gives time for the herbs and spices to work their way into the meat and fill your kitchen with delicious aromas, making everyone eager to get to the table and tuck into your food.

See more at: http://www.lemonsqueezy.eu

Method


PRE-HEAT THE OVEN TO 160˚C/140˚C FAN/GAS 3

1 WASH
Wash the meat and pat dry with kitchen paper. Put it in a large roasting tin and set aside.

2 PREP
Peel the garlic cloves. Wash the thyme and rosemary sprigs and finely chop the leaves. Zest and juice the lemon.

3 PASTE
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.

Beat in the lemon juice, add a generous grinding of black pepper and stir to combine.

4 ROAST
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.

5 REST
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.

6 SERVE
Pull the meat from the bones with a fork and serve drizzled with the aromatic cooking juices.
Show/hide comments

comments powered by Disqus