Slow Cooked Pulled Lamb Shoulder
User Reviews
5
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Total Time
4 hrs 35 mins
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Servings
6
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Calories
355 kcal
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Course
Main Course
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Cuisine
Australian
Slow Cooked Pulled Lamb Shoulder
Description
The preparation starts by grinding fresh rosemary leaves, cumin seeds, garlic, salt, and olive oil into a coarse paste, which is spread thoroughly over trimmed bone-in lamb shoulder. The lamb is covered with parchment paper, then tightly sealed in foil to cook slowly in a 140°C oven for about 3 hours, resulting in tender, fork-ready meat.
If not fully tender at 3 hours, the lamb is returned to the oven. Once done, carrots added to the collected juices are roasted with the lamb uncovered at 180°C to soften and caramelize, while a slight crust forms on top of the meat. The result is moist, easily shredded lamb with succulent texture and herbaceous, savory flavors.
The pulled lamb pairs with the cooked carrots and pan juices, making it suitable for hearty dinners or as filling for sandwiches and wraps. Adjusting cooking based on weight and carrot size is advised. The method of covering with parchment and foil prevents sticking and keeps moisture balanced.
Ingredients
- 1.5 - 1.8 kg lamb shoulder trimmed slightly, bone in
- 2 teaspoon rosemary fresh leaves
- ½ teaspoon cumin seeds
- ½ teaspoon rock salt
- 3 garlic large cloves
- 1 teaspoon olive oil
- 1 bunch carrot scrubbed & peeled, dutch, mini, or baby
- 1 ½ tablespoon all-purpose flour aka plain flour
- 1 - 1 ½ cups beef stock (see notes)
- salt to taste
Instructions
- Preheat oven to 140c / 280f.
- Place rosemary leaves, cumin seeds, garlic, salt & olive oil into a mortar & pestle, and mash/grind until you have a coarse paste.
- Place lamb shoulder fat side up in a baking dish/roasting tray, and rub all over with herb paste (including the bottom side). Place a piece of baking/parchment paper on top of the lamb, then cover entire baking dish/tray tightly with aluminium foil (see notes).
- Bake for 3 hours, carefully remove the foil and baking paper and check lamb. It should be soft and fork-tender, if not return to oven (with baking paper & foil) for a further 30 mins.
- Once lamb is tender, turn the oven up to 180c / 355f. Then add carrots (if using) to liquid which has collected in the base of the tin, baste the top of the lamb with some of this braising liquid & return lamb to the oven, uncovered and bake for a further 30 to 45 mins to form a slight crust on top and until carrots are cooked to your liking (see notes).
- Remove lamb from oven & cover lightly with foil to rest for a few minutes while you make the gravy (optional) - if not proceed to step 12.
- To make the gravy, remove the braising liquid from the baking dish and reserve, skimming off any excess fat ( but reserving approx 1 ½ tablespoons).
- Add reserved lamb fat back to the roasting tin, add flour and mix to make a paste.
- Place baking dish on the stove over a low heat, and stir the flour mixture constantly over low heat until it starts to foam - about 2 -3 mins.
- Remove pan from heat and allow to cool just slightly, then mix in beef stock 1 - 2 tablespoons at a time (fully incorporating each time until you have no lumps - before you make the next addition) for the first approx ½ cup, then add remaining beef stock (see notes) and reserved braising liquid, stirring well to combine.
- Place baking dish back over low heat, and bring to boil while stirring & scraping up any flavour remnants from the base of the roasting tin and add salt if required.
- Pull apart the lamb with two forks & serve with carrots & gravy (if making).
Notes
- Using baking/parchment paper under foil prevents lamb from sticking to foil during cooking.
- The large piece of foil should be wide enough to cover the roasting tray in one sheet or two sheets can be joined tightly, avoiding holes.
- Cooking time varies with lamb size and fat content; check tenderness at 3 hours and extend as needed.
- Increase oven temperature at the end to 180°C to roast carrots and develop a crust on the lamb.
- Use 1 to 1.5 cups beef stock to adjust gravy thickness depending on collected pan liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 355kcal | 18% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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