This succulent lamb dish recipe slow-cooked to perfection with aromatic herbs, zesty lemon, and a splash of dry white wine, is perfect for cold winter days.
Whether served as the centerpiece of a meal or used as a versatile ingredient in sandwiches and pasta, this recipe combines the rich flavors of Italian cuisine with the comforting tenderness of slow-cooked lamb.
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Pulled Italian lamb
Ingredients
2 kg 1 deboned lamb shoulder
20 g fresh rosemary
750 ml dry white wine
20 g fresh thyme
One whole head of garlic, cut into half.
Two lemons cut into half
Zest and juice from one lemon
15 ml olive oil
Cracked black pepper
salt
Method
Oven: 160*
Coat the lamb with the olive oil. Season liberally with salt and pepper.
Add the lemon zest and massage into the meat.
Arrange the garlic, thyme, and rosemary in a roasting pan. Place the lamb on top.
Drizzle the lemon juice over it.
Pour the wine into the pan. Cover with tin foil and bake at 160* for 3-4 hours or till the meat pulls apart.
Check the liquid and add wine or chicken stock if needed.
Remove the lamb and strain any juice in the pan.
Pull the lamb meat apart by using your fingers or a fork.
Add the reduced juice or drippings if desired.
*This recipe was sourced from Mynhardt Joubert with permission.
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Pulled Italian lamb
Author: Mynhardt Joubert
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Category: Lunch, Dinner
Method: cook
Cuisine: Italian
2 kg 1 deboned lamb shoulder
One whole head of garlic, cut into half.
Zest and juice from one lemon
Oven: 160*
Coat the lamb with the olive oil. Season liberally with salt and pepper.
Add the lemon zest and massage into the meat.
Arrange the garlic, thyme, and rosemary in a roasting pan. Place the lamb on top.
Drizzle the lemon juice over it.
Pour the wine into the pan. Cover with tin foil and bake at 160* for 3-4 hours or till the meat pulls apart.
Check the liquid and add wine or chicken stock if needed.
Remove the lamb and strain any juice in the pan.
Pull the lamb meat apart by using your fingers or a fork.
Add the reduced juice or drippings if desired.
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