Herb Crusted Pulled Welsh Lamb Shoulder



Method

  1. Pre heat oven to 160°C / Gas 3 - 4
  2. Place the Welsh Lamb shoulder in a deep roasting tin.
  3. Place the garlic, seeds, and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
  4. Make a few slits in the surface of the shoulder and rub the herby mixture all over the surface. Add the water into the tin.
  5. Place in the oven for 45 minutes until crust has browned then cover with foil and return to the oven for approximately 2½ hrs until the meat is very tender, basting occasionally.
  6. Remove from the oven and rest for 20 minutes. To pull / shred the meat use 2 forks to pull the meat off the bone.
  7. Delicious served in flatbreads with a minty yogurt dip and crispy salad. You can also serve the Welsh Lamb sliced with vegetables and gravy as a roast shoulder of Welsh Lamb.

Recipe Information

Serves 8
Calories kcals
Cooking Time

Ingredients

Shoulder Welsh Lamb on the bone (can be made with boneless shoulder)

Handful fresh thyme leaves, chopped

1 sprig rosemary, chopped

1tbsp oil

1 lemon, zest and juice

4 garlic cloves, roughly chopped

1tbsp cumin seeds

1tsp fennel seeds

½tsp coarse black pepper

½tsp sea salt

100ml water


Nutrition Information