Pulled lamb

  • Cook: 600 min
  • Servings: 4


Pulled lamb

  • 1.3 kilos lamb shoulder, de-boned
  • 2 tsp salt
  • 3 tbsp Ras el Hanout spice mixture
  • 5 cloves of garlic
  • 2 onions
  • 2 carrots
  • 200 g prunes
  • 2 dl water
  • fresh herbs such as mint , coriander, and/or flat leaf parsley

Honey yoghurt sauce

  • 4 dl yoghurt
  • 4 cloves of garlic
  • 3 tbsp honey
  • water
  • fresh herbs such as mint , coriander and/or flat leaf parsley
  • salt and pepper


Try crumpling some white cheese on top.


Let the oven do the work for you. Low temperature and long oven-time equal mouth-melting perfection.

Have you tried pulled lamb? If there is one recipe you cannot go wrong with, this has got to be it! A melt-in-your-mouth tenderness is achieved by roasting it overnight at a low temperature. Vary the condiments and side dishes and you’ll never get tired of this recipe! Which by the way is really simple to make and requires practically no work, just time.

Making the lamb ready for oven takes max 10 minutes, and after 10 hours or so, another 10 minutes for shredding and spreading on a serving plate. Pulling the succulent meat apart is ever so easy and, if you are using lamb with bone, you can just discard the bones at this point. I throw some vegetables in the pot to flavour the meat and some liquid to ensure that the lamb won’t dry up. Adding prunes give a nice touch of sweetness that goes well with Ras el hanout. Ras el hanout is a North African spice mix, the Arabic name implying that it's the best spices the seller has to offer. The mixture of some 12 spices may vary, but usually includes cardamom, cumin, clove, cinnamon, nutmeg, chilies, coriander seeds, allspice, peppercorn and paprika. A beautiful spice mix to rub the lamb with, but the recipe works well with other spices too, like your favourite Indian, Asian, Mediterranean or Mexican blend of spices. Just serve along with your favourite accompaniments and the meal will take you to whatever corner of the world you long to go.


Set the oven to 200°. Dry the lamb and rub it with salt and the Ras el hanout spice mixture. You can also use a lamb shoulder or leg with bone for this recipe, but if you use a boneless roast, it will be easier to fit in a Dutch oven. If you use meat with bone, just cover the roasting tin tightly with folio. Put the lamb in the Dutch oven with halved, unpeeled onions, garlic cloves, carrots and prunes. Pour in the water. Close the lid. Put the lamb in the oven and lower the temperature to 110°. Leave for 8-10 hours, or overnight.

For the yoghurt sauce, grate the garlic gloves and chop the herbs. Mix herbs with yoghurt and honey, season with salt and pepper. Make the sauce thinner by adding some water, if necessary. Take the slow roasted lamb from the pot, place it on a cutting board and shred the tender meat with two forks. Strain the liquid from the pot and use it for spooning extra moisture if re-heating the meat. Transfer to a serving plate, sprinkle with salt flakes and lots of chopped herbs. Pour some of the sauce on top and serve the rest on the side. Pulled lamb is wonderful served with couscous, rice or wrapped in flat bread, but it goes well with oven roasted potatoes, carrots and beets as well.


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