HomeFood & drinkPulled Shoulder of Lamb with Home-Made Slaw

Pulled Shoulder of Lamb with Home-Made Slaw

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Origin of dish:  North America
Preparation time: 25 minutes
Cooking time: 240 minutes
Ingredients (for 6-8 people) :

    - 1.3kg 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, de-seeded and finely chopped
    - 3 tbsps ground coriander
    - Juice of 1 lemon
    - 2 tbsps rapeseed or olive oil
    - 300ml red grape juice

    For the fennel, carrot and chilli slaw:
    - 1 small fennel bulb, finely sliced or shredded
    - 2 medium carrots, peeled and grated
    - 4 tbsps sweet chilli sauce
    - 4 tbsps light mayonnaise
    - Juice of ½ lemon
    - 2 tbsps freshly chopped flat-leaf parsley


Preheat the oven to 170°C or gas mark 3. To prepare the spiced rub, mix all the ingredients except the grape juice in a small bowl.

Place the joint on a non-stick roasting tin and coat on both sides with the rub. Pour the grape juice around the lamb, and cover with baking parchment then foil.

Roast for 4 hours, turning half way during cooking.

Meanwhile, to prepare the fennel and chilli slaw: mix together the ingredients in a large bowl and set aside.

Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side.

Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with one fork and shredding the meat with another fork.

Serve the lamb in flatbreads or pitta breads with the coleslaw.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This one takes a while in the oven because the slow roasting makes the lamb really succulent and tender. Plan in advance and you'll be free to entertain your guests while it's cooking. This recipe was provided by Simply Beef and Lamb.

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