Caraway & Cumin Pulled Lamb Shoulder
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Prep: 5 mins
Cook: 3 hrs 25 mins
Rub organic lamb shoulder with nutty ground cumin, sharp caraway seeds and sweet garlic. Add gentle heat and plenty of time and what do you get? A succulent and tender roast that will see plates cleaned in record time. Cook it indoors on rainy days or go outside and finish the roast on the barbecue for a smoky flavour.
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593 kcal
(per portion)
Ingredients you'll need
  • 1½kg av. rolled lamb shoulder
  • 3 garlic cloves
  • 1½ lemon
  • 1½ tbsp ground cumin
  • 1½ tbsp caraway seeds
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Get started: Preheat your oven to 160C / Fan 140C / Gas 3. Take your lamb out of the fridge 30 mins before cooking to allow it to come to room temperature.

  • 2.

    Peel and grate the garlic cloves into a small bowl. Grate in the lemon zest. Stir in the cumin, caraway seeds, a good pinch of salt and pepper and 1 tbsp olive oil. Rub the marinade all over the lamb.

  • 3.

    Cooking indoors: Roast the lamb in the oven for 3 hrs 25 mins, basting occasionally, till caramelised on the outside and the flesh starts to pull away easily.

  • 4.

    Transfer the lamb to a plate, cover with foil and rest for 30 mins. Use forks to pull the soft lamb meat into pieces. Sprinkle with salt and pepper and serve with wedges of the zested lemon.

  • 5.

    Cooking outdoors: Slide the lamb into the oven and roast for 3 hrs, basting occasionally, till it’s dark and caramelised on the outside.

  • 6.

    While the lamb is roasting, light the coals on your barbecue and allow them to cool to a medium temperature. When the lamb has roasted for 3 hrs in the oven, transfer out of the roasting tin and onto the coolest part of the grill. Put the lid on the barbecue and cook for 20-30 mins, turning occasionally and basting with the roasting juices from the tin.

  • 7.

    Transfer the lamb to a plate, cover with foil and rest for 30 mins. Use forks to pull the soft lamb meat into pieces. Sprinkle with salt and pepper, and serve with wedges of the zested lemon.

  • 8.

  • Tip

    Know your grill
    When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.

  • Tip

    Let the spice work it's magic To get ahead, make the marinade and rub it into the lamb the night before cooking. The spices will have a chance to really sink into the meat, for an extra punch of flavour on the day.

  • Tip

    Next week in the Summer Roast Box
    Red Thai Curry Roast Brisket. Spicy, fragrant flat brisket, roasted until falling apart and coated in a a sticky Thai sauce. Finished with refreshing mint, lime and earthy toasted cashews.

  • Tip

    Something on the side
    For a zingy side to your beef, use a vegetable peeler to slice courgettes into thin strips and toss with heirloom UK tomatoes, Thai holy basil, lemon juice and finely chopped chilli.

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