Spiced Shredded Lamb Spiced Shredded Lamb

Spiced Shredded Lamb

A slow cooked whole shoulder of lamb combined with a jar of prepared curry paste, tomato puree, chopped tomatoes, stock and chick peas then cooked until meltingly tender and `pulled' until the meat falls away from the bone. A perfect platter for a lamb adventure and sharing.

prep time
10 mins

cook time
4 hours

8 people

  • Energy(KJ)


  • Energy(Kcal)


  • Fat(g)


  • Saturates(g)


  • Carbohydrate(g)


  • Sugars(g)


  • Fibre(g)


  • Protein(g)


  • Salt(g)



  • 1.8kg whole shoulder of lamb
  • 1 x 125g curry paste of your choice (we used madras)
  • 2 tablespoons tomato purée
  • 1 x 400g can chopped tomatoes
  • 300ml good, hot lamb or vegetable stock
  • 1 x 400g can chickpeas, drained
  • Freshly chopped mint and coriander leaves, to garnish


1. Preheat the oven to gas mark 3/160°C/140°C fan.

2. Put the curry paste, tomato puree, chopped tomatoes and stock in a large non-stick roasting tin, approximately 40 x 30cm. Stir well.

3. Place the lamb on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and transfer to the roasting tin. Spoon over the curry mixture.

4. Cover with baking parchment then foil and roast for 4 hours, turning occasionally. 20 minutes before the end of the cooking time, add the chickpeas and continue to cook uncovered.

5. Remove the joint from the tin, transfer onto a chopping board and ‘pull’ the cooked lamb apart by securing with a fork and shredding meat with a second fork.

6. Return the meat to the sauce, garnish with the herbs and serve with warm flatbreads or naans, a selection of relishes and salad.


If preferred, try this recipe with half a shoulder or whole leg of lamb.