Slow Cooked Pulled Spring Shoulder of Lamb

We’ve taken our seats outside, the stage is set and what’s this emerging stage left?

It’s Spring! Tap dancing in, sprinkling offerings of brighter colours, longer days, beaming sunshine and great seasonal produce.

If you’re looking for inspiration on spring recipes this Easter, I’ve got a great pulled lamb shoulder recipe to share with you. And of course, what about the wine?

One of the best pairings for spring lamb is traditionally a Pinot Noir.

This grape tends to come with a high acidity and a burst of bright red fruits.

This is the perfect foil for the earthy richness of lamb as the acidity and fruit helps to cut through the dish.

You could go with a nice French Burgundy or a New Zealand Pinot Noir, but I have chosen one from Victoria in Australia called Are You Game?

This wine delivers a basket of cherries & strawberries on the nose and palate and also offers a slight earthy flavour that really complements the lamb. It also pairs superbly with duck breast.

As we’re still not quite at the point of having the family over - this dish is great for just two. But if you are making the most of the new rules, you could add some yogurt and salad and use the leftovers to offer Greek style wraps to your garden guests.

Slow Cooked Pulled Spring Shoulder of Lamb

2kg shoulder of lamb with bone left in

2 large onions thickly sliced

4 garlic cloves

4 sprigs fresh rosemary

Small handful of thyme

1 lemon finely grated zest and juice

500ml lamb stock

2 tbsp plain flour

150ml white wine

1 tbsp redcurrant jelly

2 tbsp olive oil


1. Preheat your oven to 170°C gas mark 3.

2. Chop your herbs and mix with the lemon juice, garlic & olive oil. Make tiny little cuts all over the shoulder and then rub in your herb mix.

Tip: If you have time, leave this to marinade for an hour or more.

3. Lay the onions in the base of a high-sided roasting tin that just fits the lamb. Place the lamb on top. Pour 500ml of boiling water around the lamb.

4. Cover tin with foil and cook for 5 hours. Every now and again check that the tin isn’t dry and add more water if needed.

5. Move the lamb to a board, cover with foil and leave to rest for 30 minutes to an hour.

For the gravy

6. Turn oven up to 200°C mark

7. Skim the fat from the tin and stir in the flour. Make sure to scrape up any sticky brown bits from base of tin – that’s the good stuff! Gradually stir in wine and return to oven for 10 minutes until thickened and bubbling. Carefully stir in stock, redcurrant jelly and some seasoning.

8. Return to the oven and reduce for about 15 minutes until thickened to your liking. Check your seasoning and strain through a fine sieve into a pan.

9. Shred the lamb with two forks and pile onto your plate!

Voila! Enjoy with seasonal veg and some roasties or sweet potatoes. And don’t forget the Pinot!

Let me know how you get on!

Send me an email to and tell me all about it!