Herb crusted pulled Welsh Lamb shoulder

  • Prep time 10 mins
  • Cook time 4 hrs
  • Serves 5+


  • Shoulder of PGI Welsh Lamb, on the bone (can be made with boneless shoulder)
  • Handful of fresh thyme leaves, chopped
  • 1 sprig of rosemary, chopped
  • 1 tbsp oil
  • 1 lemon, zest and juice
  • 4 garlic cloves, roughly chopped
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp coarse black pepper
  • ½ tsp sea salt
  • 100ml water


  1. Preheat oven to 160°C / 140°C fan / Gas 3 – 4.
  2. Place the 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 two and a half hours until the meat is very tender, basting occasionally.
  6. Remove from the oven and rest for 20 minutes. To pull/shred the meat use two 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 lamb sliced with vegetables and gravy as a roast shoulder of lamb.
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