Thursday, 8 December 2016

Shredded Slow Cooked Lamb Shoulder

This gives you a wonderfully spiced and shreddy lamb that is great stuffed into pitta bread with some salad.


  • 4 cloves of garlic, crushed
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp paprika
  • 2 tsp sumac
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 800g lamb shoulder
  • 1 onion, peeled and roughly chopped


  1. Mix the garlic, lemon, oil, cumin, paprika, sumac, cinnamon and salt in a bowl until it's a smooth paste.
  2. Use a sharp knife to score the outside of the lamb shoulder.
  3. Rub the paste over both sides of the lamb shoulder and leave to marinade in the fridge overnight.
  4. Put the chopped onion into the bottom of the slow cooker with 100ml of water. Rest the lamb shoulder on top.
  5. Cook on low for 10 hours.
  6. Carefully remove from the slow cooked and shred with a fork before serving.

Serves about 3.

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