Lebanese Style Pulled Lamb Shoulder
Ingredients
- 1.3kg half lamb shoulder (bone in)
- 3 tbsp olive oil
- 2 tsp finely grated garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- A squeeze of lemon
- 1/2 tsp lemon rind finely grated
- 1 tsp sea salt
Preparation
Prepare and marinade the lamb a day in advance. Dry off the lamb and use a knife to make five or six deep incisions at an angle into the meat.
Put the remaining ingredients into a large bowl to make the marinade and mix well. Add the lamb to the bowl and cover with the marinade, rub it all over well and into the incisions. Cover and put in the fridge overnight.
Take the lamb out of the fridge before you want to cook it. Heat the oven to 130 degrees Celsius. Use a roasting tin with a meat rack or a grill pan and the metal rack to rest the meat on, add 1cm of water to the bottom of the pan, cover tightly with foil and roast for 3 hours. Remove the foil and roast for another 1.5 hours.
Remove from the oven. Wrap the lamb in the foil to rest for 30 mins and set the pan juices aside to cool. When the juices have been cooling for a while the fat will start to solidify, remove the fat and put the remaining juices into a pan and heat up for serving.
When the lamb is rested, pull apart with two forks and dress the meat with the pan juices for extra flavour.
Tips
For a whole large shoulder lamb, add 50% more marinade and cook for 6 hours.
