Smokey Persian Pulled Lamb
To make this super simple Smokey Persian Pulled Lamb recipe you can purchase your lamb shoulder pre-coated in the dry-rub from Millin’s Free Range Butcher! Otherwise, follow the below steps:
Cook Time and Yield
Time: | Serves: 6.
- 1 Millin’s Lamb Shoulder (approx 1.6kg)
- 250ml Apple Cider or Apple Juice
- 2 tbsp fennel seeds
- 1 tsp cracked black pepper
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp chilli flakes
- Good pinch of salt
- Grind the dry rub ingredients until coarse. Coat the lamb shoulder in the dry rub, making sure you get in all the nooks and crannies and place in an oven bag, then sit it in a baking dish.
- Pre-heat conventional oven to 150º. Pour the cider into the oven bag, covering the lamb shoulder. Place in the oven for 4 hours.
- Remove the lamb shoulder from the oven and let it rest for 15 minutes, still in the bag.
- When rested, tip contents from the bag into the dish, pull apart the lamb shoulder with two forks and discard the bone.
- To serve, transfer the meat to a platter and drizzle with meat juices. Scatter the leaves on top. Roll the pomegranate on the bench first to loosen the seeds, then cut across the middle.
- Squeeze the pomegranate juice and seeds over the pulled lamb, tapping the outside with a wooden spoon to further release the seeds.