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Pulled Lamb Shoulder

Pulled Lamb Shoulder
Chef Jen Pretorius of The Farmer’s Daughter restaurant in Howick, KwaZulu-Natal Midlands serves up generous portions of delicious comfort food. Try her Pulled Lamb Shoulder, Beetroot Chutney, Four-hour Potatoes and Tzatziki recipe…

Pulled Lamb Shoulder

Chef Jen Pretorius of The Farmer’s Daughter restaurant serves up generous portions of delicious comfort food. Try her Pulled Lamb Shoulder, Beetroot Chutney, Four-hour Potatoes and Tzatziki recipe... Recipes Pulled Lamb Shoulder European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • whole lamb shoulder
  • 4 onions, quartered, skins still on
  • 1 head of garlic, sliced in half
  • 5 carrots, chopped
  • 1 head of celery, chopped
  • 4 leeks, chopped
  • 1 bottle red wine
  • fresh rosemary and thyme
  • smoked paprika, sea salt and cracked black pepper
  • Beetroot Chutney
  • 5 cloves garlic, crushed
  • 2 grated onions
  • 1 tbs cumin seeds
  • 1 tbs medium curry powder
  • 1 tbs dried, crushed chilles
  • 1 kg cooked beetroot, peeled and grated
  • 1 cup white-wine vinegar
  • 1 cup sugar
  • Four-hour Roast Potatoes
  • 1 kg large potatoes, peeled
  • 250g butter
  • 2 cups cooking oil
  • sea salt
  • Tzatziki
  • 1 whole cucumber, grated (leave to drain overnight in the fridge in a muslin cloth or colander)
  • 3 whole cloves of garlic, crushed
  • 1 cup double cream Greek yoghurt
  • ½ cup crumbled Danish feta
  • 1 cup cream cheese
  • 1 cup torn, fresh mint

Instructions

  1. Preheat oven to 250°C.
  2. Arrange all vegetables in a heavy roasting tray and pour the wine over the veg. Rub the shoulder with salt, pepper and paprika and place on the vegetables. Roast for 45 minutes.Turn down the oven to 120°C, remove the lamb from the oven, cover with tin foil and continue cooking for a further 6 hours, or overnight.
  3. For the beetroot chutney, fry garlic, onions and all the spices in a heavy-based pan until aromatic and soft. Add grated beetroot, white-wine vinegar, sugar and seasoning. Cook until all liquid has been cooked away. Cool and store in the fridge until needed.
  4. For the potatoes, preheat oven to 200°C. Boil potatoes for 20 minutes, set aside. Put the butter and oil in a heavy roasting pan, and place in the oven for 30 minutes until melted and bubbling. Remove pan from the oven and add the potatoes and sprinkle with sea salt. Roast for 1 hour on 200°C then turn oven down to 150°C for the remaining 3 hours.
  5. Mix all the tzatziki ingredients together just before serving.

Wine suggestion: Abingdon Syrah or Hermanuspietersfontein Die Martha

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