Pulled leg of lamb

[normalbloke]

I’m going to try and do this for a small family get together at the weekend. One member is fairly ill, and has limited strength to wield cutlery. He loves lamb so was thinking of something along these lines to enable him to enjoy the fall off the bone and shreddded meat, perhaps with Moroccan influences? I’ve read through multiple recipes, but does anybody here have any essential tips or tricks that they’ve mastered? Thank you, as always.

[Harpoon]

Do you already have the leg joint?

If not, them a lamb shoulder (cooked slowly) is perfect for pulling. We've done this recipe several times and it is superb

https://www.theguardian.com/lifeandstyle/2011/mar/...

Sometimes we've layered up other root vegetables with the potatoes for extra variety.

[Koyaanisqatsi]

Yes, lamb shoulder would be better for pulling off the bone and shredding. The bone will probably just slide out with no effort at all. In a slow cooker is a good bet if you have one, along with the veg.

If you want it a bit pink then you can afford to under-do the meat a little as it will continue to cook slightly when it's covered in foil and resting on the side sucking up all the juices, ideally for at least 15 minutes until everything else is ready to be served.

[AlvinSultana]

Shoulder of lamb cooked in foil for 4-6 hours served with gremolata and home made naan.

Alternatively greek style whole leg wrapped in a foil parcel with lots of potatoes, whole onions, wedges of lemon, olive oil, lots of whole peeled garlic cloves, fresh marjoram bay and a splash of wine. Seal the package and slow roast for a few hours.

Herdwick works great for these dishes if you can get it.

[moorx]

I've not tried it, but this recipe always sounded great:

https://realfood.tesco.com/recipes/jons-laid-back-...

Otherwise, lamb tagine?

[normalbloke]

Thankyou so far everyone. Already have the lamb leg ( well, two actually as they were half price, and man maths…) I don’t have a slow cooker, so it’ll be either long and slow in the oven, or in a big crock pot dead slow on the induction hob.

[Whoozit]

normalbloke said:

Thankyou so far everyone. Already have the lamb leg ( well, two actually as they were half price, and man maths…) I don’t have a slow cooker, so it’ll be either long and slow in the oven, or in a big crock pot dead slow on the induction hob.

Big pot on the hob is how I cook a shoulder (or two). Sprinkle liberally with salt and cinnamon. Cover and put on a low heat (setting 3-4 on our hob). Yes, no other liquid needed. Really! Trust the process.

Cook for at least 6 hours (yes really, I aim for 7 hours). Turn once an hour. It'll take until hour 3 for the effects of cooking to be apparent. At the end the meat will be in a pool of lovely tasty liquid, and the meat will be so tender the joint can't be turned over, it shreds instead.