Slow-Cooked Pulled Lamb
Are you craving succulent lamb meat but are short on time? Look no further than this slow-cooked pulled lamb shoulder. 10 minutes of hands-on prep time is all you need to make this juicy and extra tender pulled lamb which makes a tasty addition to a variety of meals. The fall-apart meat is slow-cooked straight in a rich, BBQ sauce, turning it into a ready-to-serve lamb filling for burgers, sandwiches, or tacos.
Why you’ll love this easy pulled lamb recipe
- All-in-one: Just like my Italian goulash, this seasoned lamb is cooked straight in the sauce making this an easy all-in-one dish. This easy recipe requires minimal hands-on prep time and is perfect for busy weeknights.
- Perfect for meal prep: Make a larger batch of pulled lamb shoulder as part of your weekly meal prep routine as it can be used in a variety of dishes, from sandwiches, burgers, and wraps, to tacos.
- Budget friendly: This recipe works any boneless cut of lamb making it a budget-friendly hearty dish that’s perfect for a crowd.
Ingredients and substitutions
- Lamb: I typically us boneless lamb shoulder but you can also use a boneless leg of lamb. Make sure to choose organic grass-fed and finished lamb for the best flavor.
- Lamb dry rub: Smoked paprika powder adds smokiness to the lamb while the garlic, cumin, coriander, and cinnamon powder give the meat extra richness and flavor. You can also use a ready-made spice mix or dry rub such as my Mediterranean seasoning or Chermoula spice mix for a North African twist.
- BBQ sauce: Garlic, balsamic vinegar, and brown sugar balance out the flavors of the tomato sauce which also includes the rich meat juices. I use my homemade lamb stock but beef broth is a great alternative. You can use garlic powder instead of fresh garlic if needed and choose red wine vinegar rather than balsamic vinegar. Brown sugar and the smokiness from the paprika in the dry rub give the sauce a BBQ-like taste, perfect for smothering the juicy and tender lamb meat.
See the recipe card for full information on ingredients and quantities.
Variations
Spice it up: Add 1/2 tsp of cayenne or red pepper flakes to the dry rub for a spicier flavor.
Mexican twist: Use 2-3 tablespoons of my burrito spice mix or your go-to Mexican seasoning to make Mexican pulled lamb. Perfect for burritos and tacos.
How to slow-cook pulled lamb in the Dutch Oven
Step 1: Combine the dry rub ingredients.
Step 2: Add the lamb dry rub to both sides of the deboned lamb shoulder. Rub it in.
Step 3: Combine all sauce ingredients in a Dutch oven.
Step 4: Roll up the shoulder and place it into the sauce. Add the lid and slow cook for 4 hours at 340F (170C).
How to make pulled lamb in the slow cooker
Simply follow the recipe instructions below and cook the lamb on low for 8 hours in your slow cooker. If you’re using the slow cook function on your Instant Pot, make sure to set the valve to vent.
How to serve pulled lamb
You can enjoy this succulent and tender lamb in a variety of ways:
- Burgers and pitas: The BBQ lamb makes delicious BBQ pulled lamb burgers, sliders, or pita pockets.
- Sandwiches or wraps: Add the lamb to subs, Turkish flatbreads, or instead of meatballs to wraps for a hearty lunch.
- Tacos or burritos: For a Mexican twist, use the pulled meat as a filling for tacos, burritos, or quesadillas.
- Simply serve the tender pulled lamb ragu over rice, potato, or swede mash, or roast vegetables.
- Pulled lamb pie: Use it as a filling for my lamb dinner pie recipe.
Recipe FAQs
Lamb can be stored for up to 4 days in the fridge.
Yes, you can freeze leftover pulled meat for up to 3 months in a freezer-proof container. Simply thaw it first before reheating it on the stove or in the microwave.
A Dutch oven offers even heat distribution and seals in moisture for extra juicy meat, making it ideal for slow-cooking lamb meat.
More delicious lamb recipes
For more easy lamb dishes, check out the following recipes:
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Slow Cooked Pulled Lamb
Ingredients
Lamb Spice Rub
- 1 tbsp smoked paprika powder
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp ground cinnamon
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2.2 lb boneless lamb shoulder
Sauce
- 15 oz crushed tomatoes
- 1/2 cup lamb stock or beef stock
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 340F or 170C.
- In a small bowl, combine the dry rub ingredients.1 tbsp smoked paprika powder, 1 tsp garlic powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp ground cinnamon, 2 tsp salt, 1/2 tsp ground black pepper
- Lay out the lamb meat on a clean plate. Trim any excess fat and pat the lamb shoulder dry with a paper towel.2.2 lb boneless lamb shoulder
- Rub the lamb meat with the dry rub on both sides and roll it up.
- Pour all sauce ingredients into a Dutch Oven, lidded casserole dish, or crockpot. Stir to combine.15 oz crushed tomatoes, 1/2 cup lamb stock, 2 garlic cloves, 1 tbsp balsamic vinegar, 1 tbsp brown sugar, 1 tsp salt, 1/4 tsp ground black pepper
- Place the seasoned lamb meat into the sauce and add the lid. Slow cook for 4 hours but check the liquid levels halfway through. Add extra lamb or beef stock if needed.
- Once cooked the lamb meat will be super tender and fall apart. Shred the meat with two forks and combine it with the sauce at the bottom. Serve immediately or store it in an airtight container in the fridge once cooled.
Lamb at its best! Juicy, tender, and fragrant!