Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

A flavoursome slow cook whole shoulder of lamb dish coated in a spiced rub of garlic, red chillies, ground coriander, lemon and grape juice.

prep time
25 mins

cook time
4 hours

8 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 1.3kg/3lb lean whole shoulder of lamb
  • Flatbreads or pitta breads, to serve
  • For the Spiced Rub:

  • Salt and freshly milled black pepper
  • 3 large garlic cloves, peeled and finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 45ml/3tbsp ground coriander
  • Juice of 1 lemon
  • 30ml/2tbsp rapeseed or olive oil
  • 300ml/½pint red grape juice
  • For the Fennel, Carrot and Chilli Slaw:

  • 1 small fennel bulb, finely sliced or shredded
  • 2 medium carrots, peeled and grated
  • 60ml/4tbsp sweet chilli sauce
  • 60ml/4tbsp light mayonnaise
  • Juice of ½ lemon
  • 30ml/2tbsp freshly chopped flat-leaf parsley


1. Preheat the oven to Gas mark 3, 170°C, 325°F. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice.
2. Place the joint in a non-stick roasting tin and coat on both sides with the rub.  Pour the grape juice around the lamb, cover with baking parchment then foil.  Roast for 4 hours, turning half way during cooking.
3. Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the  ingredients and set aside. 
4. Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional).
5. Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork. 
6. Serve the lamb in flatbreads or pitta breads with the coleslaw.