Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.