Pulled Lamb
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs
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Resting time
15 mins
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Total Time
4 hrs 10 mins
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Servings
10 people
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Calories
448 kcal
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Course
Main Course, Lunch
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Cuisine
British
Pulled Lamb
Description
Pulled Lamb uses a 2.6 kg leg of lamb seasoned with a mixture combining a spice blend, fresh lemon juice, and olive oil, creating a zesty and aromatic crust. The lamb is roasted at a moderate temperature for four hours until it becomes tender enough to be shredded with forks. This slow roasting ensures the meat is flavorful and moist, with the seasoning fully absorbed.
The accompanying slaw includes shredded red and white cabbage, carrot, and red onion, dressed in a mixture of lemon juice, yogurt, apple cider vinegar, Dijon mustard, and seasoning to provide a creamy, tangy contrast to the rich lamb. The dish is served with mini flour tortillas, arugula, and various dips, allowing diners to assemble their own wraps.
Substitutions and additions are possible, such as making a spice blend if the pre-mixed seasoning is unavailable, or adding sweet chili sauce for extra heat. Leftover pulled lamb freezes well and can be reheated for use in salads, sandwiches, or quesadillas, making it a flexible option for meals beyond the initial serving.
Ingredients
For the lamb:
- 2.6 kg leg of lamb
- 2 tablespoon Season All spice mix
- 2 lemon (juice only)
- 2 tablespoon olive oil
For the slaw:
- 500 g red cabbage shredded
- 500 g cabbage shredded, white
- 1 red onion small; finely diced
- 3 carrot small; grated
- 0.5 lemon (juice only)
- 100 g yogurt low fat
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
To serve:
- 20 flour tortilla mini
- 60 g arugula aka rocket
- Dips (hummus, tzatziki, pea and mint, red pepper)
- olive
Instructions
- Preheat your oven to 180°C/160°C(fan)/360°F/Gas 4.
- Mix together 2 tablespoon "Season All" spice mix, juice of 2 Lemon and 2 tablespoon Olive oil.
- Put the 2.6 kg Leg of lamb on a large baking tray and then rub the seasoning mix over the lamb, making sure it is all covered.
- Put into the oven for 4 hours.
- Once cooked, let the meat rest for 15 minutes. Use 2 forks to shred the meat and pull apart.
- Make the slaw by mixing together 500 g Red cabbage, 500 g White cabbage, 3 Carrot, 1 Red onion, juice of 0.5 Lemon, 100 g Low fat yogurt, 2 tablespoon Apple cider vinegar, 1 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper.
- Serve the lamb with 20 Mini flour tortillas, the slaw, 60 g Rocket (arugula), Dips and Olives and let everyone build their own lunch.
Notes
- If unavailable, create 'season all' spice by mixing paprika, cumin, garlic, coriander, cayenne, salt, and pepper in equal parts.
- Add sweet chili sauce before serving to increase spiciness.
- Serve the lamb in mini tortillas, naans, pitas, or homemade flatbreads as preferred.
- Freeze leftover lamb for reheating in salads, sandwiches, or quesadillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1portion (no dips) | |
| Calories | 448kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 166mg | 7% |
| Potassium | 826mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3820IU | 76% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 97mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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