Tomato, thyme & honey pulled lamb shoulder

Tomato, thyme & honey pulled lamb shoulder

Tomato, thyme & honey pulled lamb shoulder
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  • Serves8
  • Prep time20 mins
  • Cook time4 hours
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 kg of lamb shoulder, sliced in 4 parts & deboned
  • 1 onion, minced
  • 2 garlic cloves, chopped
  • 1/2 cup of white wine
  • 1 can (796 ml) of diced tomatoes
  • 1/4 cup of honey
  • 1 lemon’s juice
  • 6 of fresh thyme twigs
  • 2 tablespoons of fresh oregano
  • Salt & pepper, as preferred

Steps

  1. Preheat the oven to 300°F and place the rack at the centre of it.
  2. Heat the vegetable oil in a dutch oven over high heat, then brown the lamb pieces for 5 minutes.
  3. Add the onions and garlic then continue cooking for a minute.
  4. Deglaze with white wine then add the remaining ingredients. Cover then bake for 4 hours.
  5. Take the lamb shoulder out of the oven and pull it apart with two forks. Serve with egg noodles.
Recipe published on August 19, 2018