Pulled Welsh lamb

  • Serves 10
  • Easy

Make this herb crusted Welsh lamb recipe with a modern twist on classic cooking.

Herb crusted Welsh Lamb Shoulder

This herb crusted pulled Welsh lamb shoulder combines seasonal produce with flavoursome spices



  • Welsh lamb shoulder can be made on or off the bone
  • Fresh thyme leaves A handful, chopped
  • Rosemary 1 sprig, chopped
  • Oil 1 tablespoon
  • Lemon 1, zest and juice
  • Garlic 4 cloves, roughly chopped
  • Cumin seeds 1 tablespoon
  • Fennel seeds 1 tablespoon
  • Coarse black pepper 1/2 tablespoon
  • Sea salt 1/2 teaspoon
  • Water 100ml


  • Step 1

    Place the shoulder in a deep roasting tin.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place in the oven for 45 minutes or until the crust has browned. Cover with foil and return to the oven for approximately 2 ½  hours until the meat is very tender – basting occasionally.

  • Step 5

    Remove from the oven and rest for 20 minutes. To pull or shred the meat, use 2 forks to pull it off the bone.

Delicious served in flatbreads with a minty yogurt dip and crispy salad, or you can serve the lam sliced with vegetables and gravy as a traditional roast.