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Pulled Lamb

This Pulled Lamb recipe offers rich, aromatic flavors with minimal effort, making it perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece boneless lamb shoulder (about 4-5 lb / 1.8-2.3 kg)
  • 2 large red onions, quartered
  • 2 whole garlic heads, halved crosswise
  • 3 tablespoons olive oil
  • 2 tablespoons Baharat (Middle Eastern 7-spice blend)
  • 1 teaspoon ground cardamom
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 leaves bay leaves
  • 1 cup chicken stock
  • 1/2 cup dry white wine (optional) Can be omitted
  • 1 tablespoon lemon juice (optional, for serving) Adds freshness

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C).
  2. Arrange quartered onions, halved garlic heads, rosemary, thyme, and bay leaves in a roasting pan.
Spice Preparation
  1. Combine Baharat, cardamom, garlic powder, salt, and black pepper in a small bowl.
Lamb Preparation
  1. Pat the lamb shoulder dry and score the fat cap if desired.
  2. Rub the spice mixture over the lamb and drizzle with olive oil.
High-Heat Roast
  1. Place the lamb on the vegetable bed and roast uncovered for 20 minutes.
Slow Roast
  1. Reduce oven temperature to 300°F (150°C) and add chicken stock and wine around the lamb.
  2. Cover the pan tightly with a lid or foil and roast for 4 to 5 hours.
Finishing Touch
  1. Remove the cover and baste the lamb with pan juices.
  2. Broil for 10 to 15 minutes until browned.
Rest and Shred
  1. Let the lamb rest for 10 to 15 minutes, then shred with forks and mix with juices.
Serving
  1. Serve warm with sides like rice, pita, or salads.

Notes

For maximum juiciness, always let meat rest before shredding. Storing in an airtight container keeps leftovers fresh for up to 4 days.