Slow Cooked Pulled Lamb shoulder

Slow cooked pulled lamb shoulder is melt in the mouth fall off the bone deliciously juicy tender meat cooked at a very low temperature.

5 from 3 votes

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Prep Time 20

Cook Time 4

Resting time 30

Total Time 4 50

Course Main Courses

Cuisine Cape Malay

Servings

Calories 276 kcal

Ingredients

2 kg lamb shoulder (bone in)
6 cloves garlic
6 sprigs rosemary
250 grams brown onion, quartered approximately 1 large
65 grams large carrot, peeled and halved
10 ml salt; adjust to taste approximately 2 teaspoons
5 ml black pepper, freshly ground approximately 1 teaspoon
2 heads garlic
500 ml water or vegetable stock approximately 2 cups
30 ml olive oil approximately 2 tablespoons
5 ml lemon juice or pomegranate molasses, optional approximately 1 teaspoon

Instructions

Preheat the oven to 220°C/200°C Fan /Gas Mark 7/ 428ºF.
Make slits in both sides of the lamb shoulder with a sharp knife and insert a clove of garlic and rosemary leaves. Do not cut right through the flesh.
Pour the oil over the meat and sprinkle with the salt and pepper.
Put a heavy bottom frying pan or heavy bottom roasting pan that you will use on a high heat on the stove.
Brown the lamb shoulder on both sides for a few minutes then remove from the heat. This should take about 10 minutes.
Place the lamb over the onion wedges, carrot and remaining rosemary sprigs in the roasting pan. Add the full heads of garlic too.
Add one cup of the water or vegetable stock to the roasting pan and cover the lamb with two layers of alumunium foil, making sure that it is fully sealed.
Place the roasting pan in the oven and reduce the temperature setting to 140°C. Roast for 4 hours. Check that there is enough water and add up to a 1/2 cup more of your chosen liquid to prevent scorching the vegetables.
Increase the temperature to 200°C. Remove the foil and allow to brown for another 20-30 minutes.
Remove the roasting pan from the oven and check whether the you can pull the meat apart with two forks. If it pulls apart then it is ready.
If not, return and cook for a further 20-25 minutes or until the meat can pull apart.
Place the meat on a serving platter and cover with foil then leave it to rest for at least 20-30 minutes before serving.

Roasted garlic pan sauce

Drain any remaining stock from the roasting pan to use for a pan sauce.
Skim any oil off the pan stock and add to a small pot or high sided pan.
Squeeze the soft squidgy garlic cloves from the whole heads of garlic into the pan sauce.
Add a cup of vegetable stock and blend with a hand blender until emulsified.
Adjust the seasoning with salt and pepper and add a dash of lemon juice or pomegranate molasses.
Serve the sauce on the side with the pulled lamb.

Notes

If the lamb shoulder is slightly bigger just adjust the seasoning of the meat.

The lemon juice or pomegranate molasses is optional for the pan sauce but the acidity helps cut down the fattiness of lamb meat.

Nutrition

Calories: 276kcalCarbohydrates: 8gProtein: 33gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 101mgSodium: 852mgPotassium: 571mgFiber: 1gSugar: 2gVitamin A: 1498IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipe, simple recipe, slow cooking

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