Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

A flavoursome slow cook whole shoulder of lamb dish coated in a spiced rub of garlic, red chillies, ground coriander, lemon and grape juice.

Prep Time: 25 mins

Cook Time: 4 hours

Serves: 8 people

Ingredients

  • 1 x 1.3kg lean whole shoulder of lamb
  • Flatbreads or pitta breads, to serve

  • For the Spiced Rub:

  • 3 large garlic cloves, peeled and finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 3 tablespoons ground coriander
  • Juice of 1 lemon
  • 2 tablespoons rapeseed or olive oil
  • 300ml red grape juice

  • For the Fennel, Carrot and Chilli Slaw:

  • 1 small fennel bulb, finely sliced or shredded
  • 2 medium carrots, peeled and grated
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons light mayonnaise
  • Juice of ½ lemon
  • 2 tablespoons freshly chopped flat-leaf parsley

Method

  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice.
  3. Place the joint in a non-stick roasting tin and coat on both sides with the rub.  Pour the grape juice around the lamb, cover with baking parchment then foil.  Roast for 4 hours, turning half way during cooking.
  4. Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the  ingredients and set aside.
  5. Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional).
  6. Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork.
  7. Serve the lamb in flatbreads or pitta breads with the coleslaw.