Pulled Welsh lamb
Make this herb crusted Welsh lamb recipe with a modern twist on classic cooking.
Published: July 15, 2019 at 10:55 am
Ingredients
- Welsh lamb shoulder, can be made on or off the bone
- A handful of fresh thyme leaves, chopped
- 1 Sprig of rosemary, chopped
- 1tbsp Oil
- 1 Lemon, zest and juice
- 4 Garlic cloves, roughly chopped
- 1tbsp Cumin seeds
- 1tbsp Fennel seeds
- ½tbsp Coarse black pepper
- ½tsp Sea salt
- 100ml Water
Method
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.
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Polly Webster
