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Article: Pulled Lamb Shoulder

Pulled Lamb Shoulder


  • 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



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.

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