Herb Crusted Pulled Welsh Lamb Shoulder
Serves: 6-8
Ingredients
- Shoulder Welsh Lamb on the bone (Can be made with boneless shoulder)
- Handful fresh thyme leaves, chopped
- 1 sprig rosemary, chopped
- 1tbsp oil
- 1 lemon, zest and juice
- 4 garlic cloves, roughly chopped
- 1tbsp cumin seeds
- 1tsp fennel seeds
- ½tsp coarse black pepper
- ½tsp sea salt
- 100ml water
Method
- Pre heat oven to 160C/ Gas 3- 4
- Place the Welsh Lamb shoulder in a deep roasting tin.
- Place the garlic, seeds, and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
- Make a few slits in the surface of the shoulder and rub the herby mixture all over the surface. Add the water into the tin.
- Place in the oven for 45 minutes until crust has browned then cover with foil and return to the oven for approximately 2 ½ hours until the meat is very tender, basting occasionally.
- Remove from the oven and rest for 20 minutes. To pull / shred the meat use 2 forks to pull the meat off the bone.
- Delicious served in flatbreads with a minty yogurt dip and crispy salad, or have a go at making our crispy Welsh Lamb pancake recipe…… (link)
- You can also serve the Welsh Lamb sliced with vegetables and gravy as a roast shoulder of Welsh Lamb
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