Barbecue pulled pork has become all the rage, but have you ever tried pulling a lamb shoulder? It works wonderfully!
For the Pulled Lamb Shoulder:
1x Cilwg Meats Grass-Reared Shoulder of Lamb
Salt and Black Pepper
3x Large Garlic Cloves – peeled and finely chopped
1x Large Red Chilli – deseeded and finely chopped
3tbsp Ground Coriander
Juice of 1x Lemon
2tbsp Rapeseed or Olive Oil
300ml Red Grape Juice
For the Fennel, Carrot and Chilli Slaw:
1x Small Fennel Bulb – finely sliced or shredded
2x Medium Carrots – peeled and grated
4tbsp Sweet Chilli Sauce
4tbsp Light Mayonnaise
Juice of Half a Lemon
2tbsp Freshly Chopped Flat Leaf Parsley
- Firstly, prepare your lamb shoulder by trimming the fat and removing the bone.
- Preheat the oven to 170C (Gas Mark 3/325F).
- Prepare the spiced rub for the lamb by mixing together all the ingredients apart from the grape juice (and the lamb shoulder!).
- Place the shoulder in a non-stick roasting tin and coat both sides with your prepared rub.
- Pour the grape juice over the shoulder in the roasting tin.
- Cover with baking paper and then cover with foil over the top.
- Roast in the oven for 4 hours, turning halfway through.
- Meanwhile, to prepare the slaw, mix all the ingredients together in a large bowl.
- Once cooked, remove the lamb from the roasting tin. (In the summertime, you may wish to ‘finish’ the joint over a barbecue for 10 minutes on each side, but this is not necessary.)
- Place the joint on your chopping board and pull using two forks to shred the meat.
- Serve with flatbreads or bread rolls – or however you like!
Do share your photos and opinions with us if you decide to try this recipe! We'd love to hear from you.