Slow-Cooked Pulled Lamb
Make this juicy, fall-apart slow-cooked pulled lamb shoulder with just 10 minutes of hands-on prep time. The extra tender meat is slowly braised straight in a rich, BBQ sauce, turning it into a ready-to-serve lamb filling for a variety of meals including pulled lamb burgers, lamb sandwiches, or tacos.
Braised lamb shoulder – set and forget
- All-in-one: Just like my lamb ragu, this braised lamb shoulder 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.
If you loved this Pulled Lamb Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
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.
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
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 harissa powder 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.
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
See the recipe card for full information on the steps.
1. Combine the dry rub ingredients.
2. Add the lamb dry rub to both sides of the deboned lamb shoulder. Rub it in.
3. Combine all sauce ingredients in a Dutch oven.
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 use 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 using my yeast-free dinner rolls, pita pockets, or lamb kebabs.
- Sandwiches or wraps: Add the meat to grilled lamb sandwiches or make pulled meat wraps for a hearty lunch.
- Tacos or burritos: For a Mexican twist, use the pulled meat as a filling for tacos, burritos, or quesadillas.
- Pulled lamb pie: Use it as a filling for my lamb dinner pie recipe.
Lamb at its best! Juicy, tender, and fragrant!