Pulled Lamb Recipe

If you love tender meat that falls apart with a fork, this pulled lamb recipe is worth saving. It cooks low and slow until the lamb is juicy, soft, and full of warm spices. The smell alone fills the kitchen and makes everyone hungry. Pulled lamb works for many styles, from Middle Eastern meat plates to simple family dinners. You can serve it fresh, save it for later, or turn it into new meals during the week. This is one of those simple lamb recipes that feels special without being hard. Once you try it, you will want to make it again.

Ingredients

• 3 to 4 pounds lamb shoulder, lamb brisket, or lamb flank
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 cup broth or water
• 2 tablespoons lemon juice

Step by Step Instructions

1. Pat the lamb dry and rub it with olive oil, salt, pepper, cumin, paprika, oregano, and coriander.
2. Place the sliced onion and garlic in the bottom of a slow cooker or deep baking dish.
3. Lay the lamb on top of the onions, then pour the broth and lemon juice around it.
4. Cover tightly and cook on low heat for 8 hours, or in the oven at 300 degrees for 4 hours.
5. Check the lamb. It should pull apart easily with a fork. If not, cook a little longer.
6. Remove the lamb and shred it using two forks. Mix it back with the juices.
7. Taste and adjust salt or spices if needed before serving.

Common Mistakes To Avoid

One common mistake is cooking the lamb too fast. Pulled lamb needs time to break down and become tender. High heat can make it dry. Another issue is not adding enough liquid. Even though lamb has fat, a little broth keeps it moist. Also, avoid under seasoning. Lamb has a strong flavor and needs spices to shine, especially in Ethiopian lamb recipes or Greek inspired dishes.

Tips For Success

Choose the right cut. Lamb brisket recipes and lamb flank recipes work well because they have enough fat. Let the meat rest before shredding so it stays juicy. If you want lamb recipes healthy, trim extra fat after cooking. For deeper flavor, season the lamb the night before and keep it covered in the fridge.

How To Serve

Pulled lamb is very flexible. Serve it with rice, flatbread, or roasted vegetables. It pairs well with fresh salads and yogurt sauce. You can also serve it alongside comforting dishes like this easy beef potato soup for a hearty table. For meat eater recipes, pulled lamb works great in wraps or bowls.

Flavor Add In Ideas

To give it a Middle Eastern meat feel, add cinnamon and allspice. For lamb recipes Greek style, mix in lemon zest and fresh herbs like parsley. If you enjoy bold flavors like Ethiopian lamb recipes, add berbere spice. You can also mix pulled lamb into other cooked lamb recipes, such as grain bowls or stuffed vegetables.

Pulled Lamb

Tender, juicy pulled lamb slow-cooked with warm spices, garlic, and lemon for rich flavor. Perfect for wraps, bowls, or family dinners. easy, versatile, and packed with comforting taste.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main

Cuisine: Greek, Middle Eastern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 to 4 pounds lamb shoulder, lamb brisket, or lamb flank
• 2 tablespoons olive oil
• 1 large onion sliced
• 4 cloves garlic crushed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 cup broth or water
• 2 tablespoons lemon juice

Equipment

• Slow Cooker
• Baking Dish

Method

 

1. Pat the lamb dry and rub it with olive oil, salt, pepper, cumin, paprika, oregano, and coriander.
2. Place the sliced onion and garlic in the bottom of a slow cooker or deep baking dish.
3. Lay the lamb on top of the onions, then pour the broth and lemon juice around it.
4. Cover tightly and cook on low heat for 8 hours, or in the oven at 300°F (150°C) for 4 hours.
5. Check the lamb. It should pull apart easily with a fork. If not, cook a little longer.
6. Remove the lamb and shred it using two forks. Mix it back with the juices.
7. Taste and adjust salt or spices if needed before serving.

Notes

Let the meat rest before shredding for maximum juiciness. Trim extra fat after cooking for a lighter dish. Seasoning the night before deepens the flavor. Serve with rice, flatbread, or roasted vegetables. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat with a splash of broth.

Make Ahead And Storage

Pulled lamb stores very well. Let it cool fully, then keep it in an airtight container. It stays good in the fridge for 4 days. You can freeze it for up to 2 months. Reheat gently with a splash of broth. Leftovers are great for quick meals, just like using cooked meat in a Philly cheesesteak style sandwich or simple rice bowls.

FAQs

Can I use a different cut of lamb?
Yes. Lamb brisket, shoulder, or flank all work. These cuts are common in lamb brisket recipes and lamb flank recipes because they become tender when slow cooked.

Is pulled lamb healthy?
It can be. For lamb recipes healthy, trim extra fat after cooking and serve with vegetables or whole grains.

What can I do with leftovers?
Use leftovers in wraps, salads, or rice bowls. You can even season it differently and serve it like Middle Eastern meat or mix it into dishes similar to healthy Korean beef rice.

Conclusion

Pulled lamb is simple, rich, and very satisfying. It fits many cuisines and works for busy weeks or special meals. Once you see how easy it is, you will keep this recipe close. Save it, share it, and pin it for later so you can enjoy tender pulled lamb anytime.