Pulled Lamb Wrap Pulled Lamb Wrap

Pulled Lamb Wrap

prep time
10 mins

cook time
4 hours

serves
4 people

Ingredients

  • 1.025 kg half lamb bone-in or boneless shoulder joint
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • Juice of 1 lemon
  • 2 tablespoons rapeseed oil
  • 1 heaped teaspoon each of ground fenugreek, ground paprika, ground cumin and ground cinnamon
  • 12 black peppercorns
  • Sea salt

Method

  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. Transfer the onion and garlic to a food processor or ‘bullet’ blender.  Add the lemon juice, oil, spices, peppercorns and some salt.  Blend to a paste. 
  2. Put the lamb joint into an ovenproof roasting dish or slow cooker.  With a sharp knife cut some slashes into the meat and rub the paste all over the joint.  
  3. Pour a little water into the base of the roasting dish or slow cooker. Cover the roasting dish with foil and roast for 4 hours, or cover the slow cooker and cook on low for 6 hours, or high for 3 hours. 
  4. Remove from the oven or slow cooker and allow to cool slightly before shredding the lamb with two forks.  Serve immediately with accompaniments.   

Tips:

Great served pulled on flatbreads with houmous, salad, Greek style yogurt and pomegranate seeds