How To Cook Slow-cooked Lamb Shoulder

Slow Cooked Lamb Shoulder (Pulled Lamb)
1 x Joint of Lamb Shoulder
1 x Large Brown Onion (or two small)
1 x Build of Garlic
5g x Fresh Thyme or Rosemary
100ml x Water
Sea Salt & Black Pepper
Method
1. Season the lamb generously all over with salt and black pepper. Set to the side.
2. Cut the onion into quarters and the bulb of garlic in half. Place into an oven-proof pot with the thyme/rosemary and water. Place the lamb directly on top of the vegetables.
3. Place a lid on or cover it with foil and place into a preheated oven at 220°C for 30 minutes. After 30 minutes, turn the heat down to 150°C for a further 3.5 hours.
4. After the full cooking time, remove from the oven and leave the lamb to rest before pulling the meat from the bone using a couple of forks or tongs.
5. Ladle over some of the cooking liquid and mix it through the mead before serving.
#slowcookedlamb #lambshoulder #cooking
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[@mozzambiquehere]

This was an amazing video!! Straight to the point, easy to watch, and smooth!
You deserve more subs!!

[@PinchofMintCookingChannel]

Thank you so much! Very kind words.

[@etelelesperance5394]

Bro is the most underated youtuber ive seen period.

[@PinchofMintCookingChannel]

Thanks mate!

[@Acousticadrenaline]

Delightful 👏💪❤️

[@PinchofMintCookingChannel]

Thanks mate!

[@Btn1136]

Nice. Looks great. I’m doing a lamb tomorrow- a Greek/Mexican fusion. Lamb tacos with a pomegranate cucumber salsa and tzatziki sauce.

[@PinchofMintCookingChannel]

That sounds so good! Enjoy!

[@PeachesNSalt]

Looks amazing! 🤤 Does it matter if its another lamb part?( and I wonder if I can use veal instead because lamb has questionable smell to it) I am tempted to make it.

[@PinchofMintCookingChannel]

Thank you. This will work with most lamb cuts but I do think the shoulder works so well for this. Veal shank and other slow roasting cuts with also follow a similar technique. Give it a go! Enjoy!

[@GoopieScoopie]

Salt and pepper isn't enough seasonin math

[@Btn1136]

It’s plenty. The flavor should be from the meat ultimately.

[@Natasha___.]

You do know that the garlic, onion, and thyme included in this are also seasonings. Seasoning doesn’t just mean a processed powder/flavoured salt from a jar.
Instead of onion powder, there’s fresh onion. Instead of garlic powder, there’s fresh garlic. Instead of dried herbs, there’s fresh thyme, etc.
Good quality meat shouldn’t be over powered, you want to taste it.

[@PinchofMintCookingChannel]

It really does depend on what you’re eating it with. I want my lamb to taste like lamb so salt and pepper and subtle aromatic do that perfectly. If you watch the full video linked to this you will also see I made a delicious mint sauce to serve with it. Season yours however you like it.