Slow Cooked Pulled Lamb
Make succulent pulled lamb with 10 min only hands-on prep time. Slow-cooked tender lamb shoulder in a rich BBQ sauce - perfect for burgers, sandwiches, or tacos.
Servings: 6 servings
Calories: 268kcal
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
Lamb cut: You can also use a butterflied leg of lamb. Simply adjust the amount of dry rub and sauce proportionally if you're cooking a larger piece of meat.
Dutch oven: A Dutch oven offers even heat distribution and seals in moisture for extra juicy meat, making it ideal for slow-cooking lamb meat.
Meal prep: This is a perfect meal prep item as the flavor intensifies over time. Simply reheat and serve as pulled lamb burgers, tacos, or over pasta.
Storage: Leftover pulled lamb can be stored for up to 4 days in the fridge. 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.
Nutrition
Calories: 268kcal | Carbohydrates: 10g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 108mg | Sodium: 2945mg | Potassium: 739mg | Fiber: 2g | Sugar: 6g | Vitamin A: 734IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 5mg
