Warm Shredded Shoulder of Lamb
Succulent, flavorful, and irresistibly tender, this Warm Shredded Shoulder of Lamb is the ultimate crowd-pleaser for your next family meal or special occasion. Slow-roasted to perfection over a bed of caramelized carrots and onions, this recipe infuses every bite with the aromatic richness of garlic, fresh rosemary, and a perfectly balanced spice rub featuring cumin and paprika. Cooked low and slow in a bath of white wine and broth, the lamb becomes melt-in-your-mouth tender, while a final blast of heat creates a golden, crispy crust that's utterly irresistible. Effortlessly elegant yet comforting, this dish is perfect for festive gatherings or hearty Sunday suppers. Serve it warm, paired with its roasted vegetables and the luscious pan juices for an unforgettable dining experience. Keywords: shredded lamb recipe, slow-roasted lamb, tender lamb shoulder, lamb with rosemary and garlic.
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Recipe Information
Ingredients
- 2 kg bone-in lamb shoulder
- 6 garlic cloves
- 4 fresh rosemary sprigs
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 tsp sea salt
- 1 tsp black pepper
- 250 ml white wine
- 500 ml lamb or chicken stock
- 3 carrots, peeled and halved
- 2 onions, peeled and quartered
Instructions
Preheat your oven to 160°C (320°F).
Using a sharp knife, make 6 small incisions across the lamb shoulder.
Peel and halve the garlic cloves. Insert a piece of garlic and a small sprig of rosemary into each incision.
In a small bowl, mix the olive oil, ground cumin, ground paprika, sea salt, and black pepper.
Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
In a large roasting pan or Dutch oven, lay the carrots and onions at the bottom to create a bed for the lamb.
Place the lamb shoulder on top of the vegetables.
Pour the white wine and lamb or chicken stock into the roasting pan, being careful not to wash off the spice rub on the lamb.
Cover the roasting pan tightly with foil or a lid to trap in moisture.
Roast the lamb in the preheated oven for 4 hours, basting every hour with the juices at the bottom of the pan.
After 4 hours, remove the foil or lid and increase the oven temperature to 200°C (400°F). Let the lamb cook uncovered for an additional 20 minutes to create a crispy, golden crust.
Remove the lamb from the oven and allow it to rest for 15 minutes.
Using two forks, gently shred the lamb shoulder into tender pieces. Discard any large pieces of fat as desired.
Serve the shredded lamb warm with the roasted carrots and onions, drizzled with the rich cooking juices from the pan.
Nutrition Facts
Calories |
5794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.4 g | 568% | |
| Saturated Fat | 166.7 g | 833% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 6207 mg | 270% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.9 g | ||
| Protein | 366.3 g | 733% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 6253 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
