Pulled Welsh Lamb wrap

  • Prep time 10 mins
  • Cook time 3 hrs 30 mins
  • Serves 4


  • 1.025kg half bone-in or boneless PGI Welsh Lamb shoulder joint
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • Juice of 1 lemon
  • 2 tbsp rapeseed oil
  • 1 heaped teaspoon each of ground fenugreek, ground paprika, ground cumin and ground cinnamon
  • 12 black peppercorns
  • Sea salt


  • Energy: 2644 KJ
  • Calories: 636 kcals
  • Fat: 44.7 g
  • Of which saturates: 18.6 g
  • Salt: 0.37 g
  • Protein: 52.1 g
  • Fibre: 2.5 g
  • Carbohydrates: 5 g
  • Of which sugars: 2.5 g


  1. Preheat the oven to 170°C / 150°C Fan / Gas 3.
  2. Transfer the onion and garlic to a food processor or ‘bullet’ blender. Add the lemon juice, oil, spices, peppercorns and some salt. Blend to a paste.
  3. Put the lamb joint into an ovenproof roasting dish or slow cooker. With a sharp knife cut some slashes into the meat and rub the paste all over the joint.
  4. Pour a little water into the base of the roasting dish or slow cooker. Cover the roasting dish with foil and roast for 3 hours 30 minutes, or cover the slow cooker and cook on low for 6 hours, or high for 3 hours.
  5. Remove from the oven or slow cooker and allow to cool slightly before shredding the lamb with two forks. Serve immediately.

Tip: great served pulled on wraps or flatbreads with hummus, salad, Greek style yogurt and pomegranate seeds

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