Slow Cooked Spiced Pulled Lamb Shoulder
Prep time
Cook time
Total time
A no fail, no fuss way to cook deliciously tender lamb shoulder in your slow cooker. Minimal preparation, maximum taste of the Middle East.
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3-4
  • 1 tablespoon cumin
  • ½ tablespoon paprika
  • ½ tablespoon Sumac
  • ½ tsp cinnamon
  • ½ tablespoon grated ginger
  • Pinch ground ginger
  • 2 garlic cloves, minced
  • ½ tablespoon Maldon Sea Salt
  • A good dose of ground black pepper
  • Squeeze lemon juice
  • 2.5 tablespoons olive oil
  • ½ lamb shoulder (mine approx 900g)
  • 1 onion, diced into quarters
  • 100mls / ½ cup of water
  • Fresh parsley to dress
  1. Combine the ingredients from the cumin to the black pepper above in a bowl.  Add the lemon and olive oil to form a paste.
  2. Slit the lamb with a sharp knife in multiple place and rub the paste in all over ensuring it gets into the slits.  Cover and place in the fridge for the spices to seep in – preferably at least overnight.
  3. -10 hours prior to dinner time place the lamb in the slow cooker with the fat side on the top.  Scatter the onions on top and pour in the water.  Add the lid and cook on low for 10 hours (or an alternative setting depending on what time you want to eat.  High for 4-6 hours, medium for 6-8 and low  for 10-12)
  4. When the lamb is done remove from the cooker.  Since the meat is so tender the bones will just slice ride out and it may be difficult to use tongs!   Remove the bones (stopping to suck out the bone marrow if you dare), and leave on a board to rest for around 10 mins.  When you're ready to eat shred the lamb with a fork and scatter fresh parsley on top, with the onions on the side.
Recipe by Natural Kitchen Adventures at