Pulled Lamb


Lamb is something I’m learning to really appreciate. I’m making pulled lamb for my big school project and since I’m so into pulled meat at the moment, we’re eating it at home too.

Pulled Lamb


  • 2-3 lbs lamb shoulder
  • 1T juniper berries
  • 4 allspice berries
  • 2T green peppercorns
  • 2T black peppercorns
  • 1T kosher salt
  • 2 tsp canola oil (just enough to coat bottom of pan)
  • about 1/2 c red wine
  • about 1/2 cup water


  1. preheat oven to 400 degrees F
  2. grind spices, mix with salt
  3. trim and debone lamb
  4. rub meat with spice and salt mixture
  5. heat a stovetop and oven safe pot to high, add oil, in small batches so you keep your pan hot, brown meat on all sides
  6. remove meat from pan, deglaze with a small amount of water, then wine
  7. reduce liquid until alcohol smell is gone
  8. return meat to pan, cover and place in oven for 20 minutes
  9. reduce heat to 325 degrees F, cook about three hours or until meat falls apart

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