Pulled Lamb Wrap Pulled Lamb Wrap

Pulled Lamb Wrap

prep time
10 mins

cook time
4 hours

4 people


  • 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


  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.   


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