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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Using a sharp knife, make 6 small incisions across the lamb shoulder.

Step 3

Peel and halve the garlic cloves. Insert a piece of garlic and a small sprig of rosemary into each incision.

Step 4

In a small bowl, mix the olive oil, ground cumin, ground paprika, sea salt, and black pepper.

Step 5

Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.

Step 6

In a large roasting pan or Dutch oven, lay the carrots and onions at the bottom to create a bed for the lamb.

Step 7

Place the lamb shoulder on top of the vegetables.

Step 8

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.

Step 9

Cover the roasting pan tightly with foil or a lid to trap in moisture.

Step 10

Roast the lamb in the preheated oven for 4 hours, basting every hour with the juices at the bottom of the pan.

Step 11

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.

Step 12

Remove the lamb from the oven and allow it to rest for 15 minutes.

Step 13

Using two forks, gently shred the lamb shoulder into tender pieces. Discard any large pieces of fat as desired.

Step 14

Serve the shredded lamb warm with the roasted carrots and onions, drizzled with the rich cooking juices from the pan.

Nutrition Facts

Serving size	(2714.4g)

Amount per serving	% Daily Value*
Calories	5794.5

Total Fat 443.4g	0%
Saturated Fat 166.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1500mg	0%
Sodium 6206.6mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 11.1g	0%
Total Sugars 19.9g
Protein 366.3g	0%

Vitamin D 0IU	0%
Calcium 394.2mg	0%
Iron 35.3mg	0%
Potassium 6253.2mg	0%

*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.

Source of Calories

Fat: 70.4%

Protein: 25.8%

Carbs: 3.8%