Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Garlicky Pulled Lamb


Garlicky Pulled Lamb

Roast lamb, the classic dish that can be called on any time of the year… This recipe is for a slow cooked shoulder, the meat simply falls apart, no knives needed. Using a traditional flavour combo to complement, brings back wonderful memories of meals past.

Equipment required

1 mortar and pestle
1 medium baking tray
Aluminium foil

Shopping list for 2-3 people

Half a lamb shoulder
3 cloves of garlic
2 sprigs of fresh rosemary
Good pinch of salt
Good splash of olive oil

Method to the madness

Preheat the oven to 180 degrees

Score the lamb skin evenly on an angle with a 1-2cm gap between each cut

Put the other ingredients into a mortar and pestle and smash until the garlic is roughly crushed into pieces

Rub the ingredients over the lamb, making sure to get it in the cuts

Put a small amount of water in the base of the baking tray, place the aluminium foil over the top of the lamb making a snug cover

Bake the lamb for approx 4 hrs, removing the aluminium foil for the last hour. If the lamb is getting too dark, replace the aluminium foil

Test the meat before removing from the oven, the meat should come away with a fork, if it doesn’t put it back in

Remove the lamb and leave it to rest under the aluminium foil for about 15-20 minutes

Serve along side your fav non starchy veges and top with gravy. ENJOY!


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