Recipes
100% Grass Fed
Southern Seasoned Pulled Lamb Rolls
| Cut | Lamb Shoulder |
| Cook | Stove Top & Oven |
| Serves | 8 |
| Prep time | 30 mins |
| Cook time | 2¼ hours |
| Level | Easy |
SOUTHERN SPICE MIX
1 clove garlic
1 yellow onion
¼ tsp cayenne pepper
1 tbsp paprika
1 tsp chili flakes
1 ½ tsp salt
1 tsp ground black pepper
¼ tsp ground white pepper
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
1 tbsp fresh basil, chopped
1 tbsp fresh thyme
2 tsp dried oregano
3 lb Atkins Ranch lamb shoulder
1 tbsp extra virgin olive oil
8 soft torpedo shaped rolls
½ white cabbage, finely sliced
½ red cabbage, finely sliced
Method:
Finely dice the onion and garlic, add all spices, fresh, and dried herbs. Mix thoroughly. Rub the spice mix liberally over the lamb shoulder and marinate for 15 minutes.
Pre-heat the oven to 290°F. On a medium-high stove top, sear both sides of the lamb in a large oiled dutch oven.
Once the lamb is browned, add ¼ cup of water, cover it with parchment paper and a tightly fitting lid, then cook for about 2 hours in the oven.
Keep the pan juices as you remove the lamb to a chopping board and cool it until you can comfortably shred the meat. Skim any fat off the pan juices and return the shredded meat to the dutch oven. Stir through the juices, adjust the seasoning if necessary.
Ladle the lamb into torpedo rolls and garnish with a salad of shredded cabbage.
Recipe |
/ atkinsranchlamb |
| Tom Hutchison | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |