Pulled Lamb Shoulder

Ingedients

• 4 tbsp olive oil
• 2kg (4.8 lbs) bone-in shoulder of Welsh lamb
• 2 tbsp chimichurri mild
• 1tbsp harrisa paste
• 1tbsp chipotle paste
• 4cloves garlic - peeled and minced
• 1tbsp cumin
• 1tsp ground coriander
• 1tbsp dried oregano
• 480ml (2 cups) chicken or lamb stock
• 480ml of water
• 1tsp salt
• 1tsp ground black pepper
• ¼tsp ground cloves
• juice of 2 limes- (about 4 tbsps of fresh lime juice)
• 2kg deboned lamb shoulder

Instructions

Spread the Chimichurri all over the lamb and heat up a large frying pan with 2 tbsp of olive oil.

Sear the lamb on all sides.

Transfer into a large over proof pot.

Add the all remaining ingredients and bring to the boil over a high heat.

Place in a preheated oven at 140 ‘C or gas mark 2 and cook for 6-8 hours.

Remove the lamb, use 2 forks to shred it. Then heat up 2 tbsp olive oil and fry the lamb over a high heat for 3-4 turning every minute. Its ready serve.