Pulled Lamb Shoulder
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
4 hrs 20 mins
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Servings
6 servings (with leftovers)
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Pulled Lamb Shoulder
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Enjoy this succulent pulled lamb shoulder, cooked to perfection in the oven! It's marinated with flavorful spices and simmered in beer for an extra kick.
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Ingredients
- 3.5-4.5 lbs lamb shoulder 1.6 – 2 kg, Note 1
- 5 garlic cloves grated, Note 2
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 2 teaspoons sweet paprika
- ½ teaspoon smoked paprika
- 2 ½ teaspoons fine sea salt or kosher salt
- ½ teaspoon ground black pepper
- 1 lemon juice and zest, Note 3
- 2 Red Onions
- 2 cups beer or stock, Note 4
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Instructions
- Prepare the lamb shoulder. Trim and discard excess fat or skin (if there is still some skin on).3.5-4.5 lbs lamb shoulder / 1.6 – 2 kg
- Marinate lamb shoulder: Mix all the marinade ingredients in a small bowl. Spread the mixture all over the lamb. Place the meat in the marinating container and cover it with plastic wrap. Marinate the lamb in the refrigerator for at least 3-4 hours and up to 24 hours. Remove the lamb from the fridge 1 hour before cooking.5 garlic cloves + 1 teaspoon cinnamon + 1 teaspoon cardamom + 2 teaspoons sweet paprika + ½ teaspoon smoked paprika + 2 ½ teaspoons fine sea salt + ½ teaspoon ground black pepper + 1 lemon
- Preheat the oven to 320°F/ 160°C. Remove the wrap from the meat and place the lamb into the roasting tin.
- Assemble: Thickly slice the onions and place them around the lamb shoulder in the tin. Pour the beer or any other cooking liquid around the meat (not on top of it). Cover the dish tightly with aluminum foil (Note 5).2 red onions + 2 cups beer / 500 ml
- Slow-cook the lamb, covered, at low temperature for 4 hours.
- Increase the oven temperature to 430°F/ 220°C. Cook, covered, at high temperature, for 15 minutes.
- Baste the lamb and cook, uncovered, for another 20 minutes until deeply browned (Note 6).
- Let the pulled lamb rest for 15 minutes. Reserve the cooking juices; you will need them if you want to reheat the pulled lamb.
- Pull the lamb shoulder on a large chopping board using two forks.
Notes
- Lamb: As long as your meat weighs between 3.5 – 4.5 lbs/ 1.6 – 2 kg and you follow the recommended cooking time, there's minimal risk of overcooking.
- Spices: You can use other spices or rub mixtures to marinade the lamb, but add grated garlic, lemon juice, and olive oil to the dry rub to form a thick paste.
- Lemon: Using an unwaxed, organic lemon is preferable as you will need its zest. One medium lemon yields about 4 tablespoons of juice.
- Beer: You can use pils, lager, or a dark stout like Guinness. Each imparts a slightly different flavor to the pulled lamb. You can also use lamb stock, beef stock, chicken stock, red or white wine, or plain water instead of beer.
- Foil: If your aluminum foil isn't large enough to cover your roasting pan, simply overlap two sheets, ensuring no gaps or holes.
- Cooking juices: Let them cool and refrigerate in an airtight container or a large jar. After a few hours (overnight), the fat solidifies on the surface, making it easy to remove. Use the cooking juices to reheat the pulled lamb.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
283kcal
(14%)
Carbohydrates
10g
(3%)
Protein
35g
(70%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
107mg
(36%)
Sodium
1104mg
(46%)
Potassium
615mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
423IU
(8%)
Vitamin C
13mg
(14%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (with leftovers)
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 283kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 1104mg | 46% |
| Potassium | 615mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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