This pulled lamb shoulder is great with flat breads and salad.

Lamb

This pulled lamb shoulder is great with flat breads and salad.

Serves 4
Preparation Time1 Hour
Cooking Time2 Hours

Ingredients

  • Lamb shoulder
  • Olive oil
  • 10g Smoked paprika
  • 10g Cumin
  • 5g Dry chilli
  • 3g Salt
  • 3g Pepper
  • 5g Coriander (dried)
  • 2-3 Cloves of garlic
  • 30g Honey
  • 1 Cup of water
  • 30ml Balsamic vinegar

 

Method

Step 1

Pre heat oven to 170C. You will need to de-bone the lamb shoulder, or ask Honeywells butchers to do this for you. Drizzle the lamb with the olive oil, then rub in spices, herbs and seasoning. Drizzle with honey.

Step 2

Lay in a roasting tray, add half a cup of water to keep the lamb moist whilst cooking. Cover with baking paper first and then foil. Place in the centre of the oven for 2 hours or until tender for it to fall apart when handled with a fork.

Step 3

Remove the lamb from the oven and drizzle with balsamic vinegar. With two forks pull the meat apart and serve immediately.

 

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