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Pulled Shoulder of Lamb with Fennel,Carrot and Chilli Slaw

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.


  • 1 x 1.3kg/3lb lean whole shoulder of lamb
  • Flatbreads or pitta breads, to serve
  • For the Spiced Rub:*
  • Salt and freshly milled black pepper
  • 3 large garlic cloves, peeled and finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 45ml/3tbsp ground coriander
  • Juice of 1 lemon
  • 30ml/2tbsp rapeseed or olive oil
  • 300ml/½pint red grape juice
  • For the Fennel, Carrot and Chilli Slaw:*
  • 1 small fennel bulb, finely sliced or shredded
  • 2 medium carrots, peeled and grated
  • 60ml/4tbsp sweet chilli sauce
  • 60ml/4tbsp light mayonnaise
  • Juice of ½ lemon
  • 30ml/2tbsp freshly chopped flat-leaf parsley

Serves 8

Difficulty Rating:

Prep Time:

25 mins

Total Time:

265 mins


Preheat the oven to Gas mark 3, 170°C, 325°F. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice.

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.

Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the ingredients and set aside.

Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional).

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.

Serve the lamb in flatbreads or pitta breads with the coleslaw.

Images courtesy of AHDB.

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