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–+ servings
A leg of pulled lamb on a stone coloured surface.
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4.82 from 33 votes

Pulled Lamb

Why not change things a bit when it comes to roast lamb and try this flavour packed Pulled Lamb? Cooked low and slow over 4 hours until it just falls apart.
Prep Time10 minutes
Cook Time4 hours
Resting time15 minutes
Total Time4 hours 10 minutes
Diet: High Protein
Allergen: Dairy, Gluten, Meat, Mustard, Sulphites
Servings: 10 people
Calories: 448kcal
Author: Dannii Martin

Ingredients

For the lamb:

  • 2.6 kg Leg of lamb
  • 2 tablespoon "Season All" spice mix
  • 2 Lemon (juice only)
  • 2 tablespoon Olive oil

For the slaw:

  • 500 g Red cabbage shredded
  • 500 g White cabbage shredded
  • 1 Red onion small; finely diced
  • 3 Carrot small; grated
  • 0.5 Lemon (juice only)
  • 100 g Low fat yogurt
  • 1 pinch Sea salt and ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Apple cider vinegar

To serve:

  • 20 Mini flour tortillas
  • 60 g Rocket (arugula)
  • Dips (hummus, tzatziki, pea and mint, red pepper)
  • Olives
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 180°C/160°C(fan)/360°F/Gas 4.
  • Mix together 2 tablespoon "Season All" spice mix, juice of 2 Lemon and 2 tablespoon Olive oil.
  • Put the 2.6 kg Leg of lamb on a large baking tray and then rub the seasoning mix over the lamb, making sure it is all covered.
  • Put into the oven for 4 hours.
  • Once cooked, let the meat rest for 15 minutes. Use 2 forks to shred the meat and pull apart.
  • Make the slaw by mixing together 500 g Red cabbage, 500 g White cabbage, 3 Carrot, 1 Red onion, juice of 0.5 Lemon, 100 g Low fat yogurt, 2 tablespoon Apple cider vinegar, 1 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper.
  • Serve the lamb with 20 Mini flour tortillas, the slaw, 60 g Rocket (arugula), Dips and Olives and let everyone build their own lunch.

Notes

  • If you can't find the 'season all' spice mix, then you can make your own seasoning by mixing together half a teaspoon of paprika, cumin, garlic, ground coriander, cayenne with a pinch of salt and pepper. 
  • Prefer things on the spicy side? Drizzle some sweet chilli sauce on the lamb just before serving.
  • We used soft mini tortillas, but you could serve these in naans, pitas or even make your own flatbreads.
  • Freeze any leftovers and then it can be reheated to serve with salads, sandwiches or quesadillas.

Nutrition

Serving: 1portion (no dips) | Calories: 448kcal | Carbohydrates: 45g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 166mg | Potassium: 826mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3820IU | Vitamin C: 64.4mg | Calcium: 97mg | Iron: 4.1mg

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