This Middle Eastern slow-cooked lamb is a showstopper! This is an excellent recipe to make for a special occasion for a weekend dinner. The slow-roasting will take time, but trust me it is so worth it! Serve the Pulled Lamb with vermicelli rice, fresh Jerusalem chopped salad and Greek yogurt.
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Why You’ll Love This Recipe
Slow cooked boneless lamb shoulder or leg is typically considered a special occasion dish. But it doesn’t have to be! This recipe is fancy without being fussy; and impressive without being complicated. It goes well with many Levantine sides and salads. You can even shred the meat and make lamb sandwiches for lunch or a picnic.
Lamb is well-suited for slow-roasting because its rich marbling and fat content results in tender and flavorful meat when cooked slowly. The slow roasting process allows the fat to render, keeping the meat moist and enhancing its natural taste. The low and slow cooking method also allows the connective tissue in lamb to break down, contributing to a tender and succulent texture.
Ingredients
The star of the show is the lamb. For best results, use a fresh cut of meat from a butcher. Frozen is fine too if that’s all you have access to. The rest of the ingredients are quite standard and you should already have most if not all.
Ingredient Notes and Substitutions
- Lamb. Traditional Middle-Eastern lamb dishes will often be made with bone-in shoulder or leg of lamb. That can be quite intimidating, especially for new cooks, so in this recipe, I am using a de-boned lamb leg roast. You can certainly use bone-in instead of de-boned if that’s your preference. Lamb shoulder is more tender, so if you can get that, go for it. But it can be more difficult to find shoulder cuts as leg cuts are much more widely available. Keep in mind that leg of lamb is not as moist as shoulder. If you like lamb, try my Pistachio Crusted Rack of Lamb or my Qidreh (Palestinian spiced lamb and rice).
- Aromatics. I like to place several aromatics at the base of the roasting dish, including whole garlic heads that have been cut in half, rosemary, bay leaves, thyme and onions.
- Spices. To give this slow-cooked pulled lamb its Middle Eastern flare, I use a dry rub that includes salt, pepper, garlic powder, and 7-spice (cumin, coriander, cinnamon, cloves, nutmeg, black pepper and all-spice). You can use a 7-Spice blend or make your own (use it in other recipes like chicken kafta, beef kofta and Maqluba chicken and rice). I also like to add some cardamom as it has a wonderful flavor that complements the lamb nicely.
- Chicken stock and Wine. I like to add some chicken stock and white wine to the bottom of my roasting dish to help steam the lamb and prevent burning. You can also just use water or vegetable stock.
See the recipe card for full information on ingredients and quantities.
How to make Slow-Cooked Pulled Lamb
I recommend you read through the steps first before starting so you know what to expect.
Step 1. Prepare the roasting pan. To a roasting pan or braising dish, add the quartered onions, garlic, rosemary, thyme and bay leaves. Drizzle with olive oil.
Step 2. Season the lamb. In a small bowl, combine salt, black pepper, garlic powder, 7-spice and cardamom. Rub the entire surface of the lamb with the dry mix, making sure to really get in any crevices. Place the lamb on the aromatics with the fat side up. Drizzle a little olive oil and rub all over.
Step 3. Sear. Preheat your oven to 500F/260C. Place the pot or roasting pan in the oven for 20 minutes. This will help brown the aromatics and add more depth of flavor.
Step 4. Slow Roast. Lower your oven to 300F/150C. Add the chicken broth and optional white wine to the roasting dish, cover with foil or lid, and place it back in the oven to slow roast for 4-5 hours undisturbed.
Step 5. Broil. After 4-5 hours, the meat should be quite tender. Remove the lid or foil, baste the lamb with some of the juices and crank up the oven to broil on high for 10-15 minutes. You want the top of the lamb to brown slightly. Don’t burn it!
Step 6. Rest and Serve. Let the lamb rest for 10 minutes before you transfer it to a serving platter or shred it. Serve your beautiful roast lamb with your favorite sides (see below for serving suggestions)
Expert Tips
- Score the fat cap. If your cut of meat came with a fat cap (not all cuts do), don’t remove it! Score the fat cap with a sharp knife in a diamond pattern so that the dry rub can penetrate the fat.
- Don’t rush the process! Yes, this recipe will take your time! But most of the time is actually inactive, meaning the oven is doing the work so while the lamb cooks, you can get on with the day! Don’t be intimidated by the 4-hour slow roast time.
- Keep an eye out for burning. If the liquid in the roasting pan evaporates too quickly, you might end up scorching or burning the meat. You can check on the lamb by peeking under the lid and seeing if you need to add more liquid about halfway through the slow roast.
- Don’t throw away the cooking juices. You can decant the roasting juices if you like and let the fat rise to the top and spoon it away. The remaining roasting juices can be added to this Middle Eastern shredded lamb to add moisture and extra flavor.
What to Serve with Pulled Lamb to Complete a Meal
For a Middle Eastern-inspired menu, pair it with:
- Cinnamon-scented vermicelli rice
- Jerusalem chopped salad with cucumbers and tomatoes, Tahini Salad or Authentic Fattoush
- A big dollop of Greek yogurt or mint yogurt sauce
- Cilantro chimichurri works great with the lamb too!
- Mint chimichurri sauce (with pomegranate molasses)
- Mast-o Khiar (Persian cucumber yogurt dip)
- Turkish Cacik (yogurt, cucumber and mint dip)
Another way to serve this recipe is in sandwiches. This recipe can easily be the basis for lamb shawarma wraps. To a platter, add the shredded meat and serve along:
Or you can do a full roast dinner and serve the lamb with roasted potatoes, steamed vegetables and a rich gravy.
Recipe FAQs
Lamb is important to the Middle Eastern diet for cultural and historical reasons, as it has been a traditional and significant source of protein for centuries in the region. Additionally, lamb is well-suited to the arid climate, where sheep farming is more sustainable compared to other livestock.
Lamb is often considered a special occasion food in Middle Eastern cultures due to its cultural and symbolic significance. It is associated with celebrations, feasts, and gatherings, symbolizing hospitality and generosity. The expense and effort required for raising and preparing lamb make it a luxury item, further contributing to its association with special occasions and festive meals in Middle Eastern traditions.
Yes, you can certainly prepare It one day before you plan to serve it. I would recommend you warm it gently before serving. Another option would be to shred the meat completely after you’ve cooked it, store it in an airtight container in the fridge, and reheat the shredded lamb before serving as needed.
Store leftover meat in an airtight container in the fridge for up to 3 days. I recommend eating it within a day though.
Yes, you can do that. It will take longer for the meat to tenderize, so the full 8-hour cycle at low temperature will be necessary. You will have to transfer the cooked lamb to a baking tray to broil it at the end.
I do not recommend rushing the process by pressure-cooking the meat.
Lamb shoulder, cut from the upper part of the front leg, boasts more marbling and connective tissue, resulting in a richer taste and greater tenderness when slow-cooked. It excels in methods like braising. On the other hand, lamb leg, sourced from the back leg, is leaner and milder in flavor, making it well-suited for quicker roasting or grilling. Lamb leg is often appreciated for its tenderness and is typically carved into slices for a more traditional presentation, whereas lamb shoulder, when slow-cooked, can be shredded for dishes like pulled lamb sandwiches. The choice between the two depends on preferences but also availablity.
If you make this Pulled Lamb (Middle Eastern Slow cooked lamb) or any other Main Dish on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Pulled Lamb (Middle Eastern Slow Cooked Lamb)
Equipment
- Dutch oven, Braiser or roasting dish with tall sides
Ingredients
Aromatics
- 2 Red onions - Peeled and quartered
- 2 Whole garlic bulbs - Cut in half horizontally or broken into garlic cloves
- 5 Sprigs of rosemary
- 10 Sprigs of thyme
- 3-5 Bay leaves
Spice Rub
- 1 ½ tablespoon Kosher salt - If using table salt, cut the amount by half
- 2 teaspoon Baharat (7-Spice blend) - You can use equal parts ground cumin, coriander and cinnamon
- 2 teaspoon Garlic powder - Use salt free garlic powder, not garlic seasoning
- 1 teaspoon Fresh cracked black pepper
- ½ teaspoon Ground cardamom - Optional but recommended
Lamb
- 4-5 lbs Boneless lamb shoulder or leg - see note
- 2-3 tablespoon Olive oil
- 1 cup Chicken stock - 250ml
- ½ cup White wine - 125ml, optional (replace with more stock)
Instructions
- Prepare the roasting pan. To a roasting pan or braising dish, add the quartered onions, garlic, rosemary, thyme and bay leaves.
- Season the lamb. In a small bowl, combine salt, 7-spice, garlic powder, black pepper and cardamom. Rub the entire surface of the lamb with the dry mix, making sure to get in any crevices (If your lamb came wrapped in mesh, remove the mesh and open it like a book to season all over). Roll it back up and secure it with twine or the mesh it came with. Place the lamb on the aromatics with the fat side up. Drizzle a little olive oil all over the lamb and the aromatics.
- Sear. Preheat your oven to 500F/260C. Place the pot or roasting pan in the oven for 20 minutes. This will help brown the aromatics and add more depth of flavor.
- Slow Roast. Lower your oven to 300F/150C. Add the chicken broth and optional white wine to the roasting dish, cover with foil or lid, and place it back in the oven to slow roast for 4-5 hours undisturbed.
- Broil. After 4-5 hours, the meat should be quite tender. If not, slow roast for another hour. Remove the lid or foil, baste the meat with some of the lamb juices and crank up the oven to broil on high for 10-15 minutes. You want the top of the lamb to brown slightly. Don’t burn it!
- Rest and Serve. Let the lamb rest for 10-20 minutes before you transfer it to a serving platter. Serve your roast lamb with your favorite sides. Feel free to squeeze a little fresh lemon juice over the roast.
Amy says
I made this for Easter. I used no salt broth and it was still too salty for me. Good but if I make it again I would cut the salt in half or eliminate all together. I personally don’t use salt a lot. Still tasty.
Luay Ghafari says
Hi Amy. Thanks for the feedback. I think if you are sensitive to salt it would have probably been a good idea to cut it back to suit your preferences. This recipe is written based on the standard 1 teaspoon of Kosher salt per pound of meat. When using table salt, you have to cut the amount by half since table salt.
Sarah says
We tried this today for Easter and it was amazing! The flavors of the spices and aromatics really came through and the lamb was succulent and tender. The house smelled amazing all day, too! We served it with the sumac onions and mint chimichurri with a side of roasted potatoes and asparagus…such a delicious meal! We will definitely be having this again soon! Thank you, Luay!
Luay Ghafari says
So glad you enjoyed the recipe!
Tanya says
This looks scrumptious. I'm going to try this for Easter Sunday! Thanks for sharing!
Sophie Phillips says
Hi- how can I make this for multiple meals, l want to be able to prep this for a few meals cold but don't know how well freezer will keep this / when to put in the freezer
Luay Ghafari says
You can make the recipe, shred the lamb and then portion it out into portions as you wish. Freeze the portions in ziplock freezer bags or containers. Defrost as needed and reheat in a pan with a splash of water or broth.
Julie says
Hi Luay, I made this for a group of friends for New Year's Eve 2024/25 dinner. It was a winner! So much so that I have baked it for the third time since then. I didn't have the Baharat (7-Spice blend) but used equal parts ground cumin, coriander and cinnamon. Thank you!
Luay Ghafari says
Thank you so much for the feedback!
Tracey says
Hiya Luay,
I'm planning on making this ahead of time, the day before my dinner party. My plan was to roast it today, then use sous vide to bring it back to temp for the dinner party, reverse searing it before serving. But I want all those lovely slices to flavor the meat while roasting. If I added a second, lighter coating of the spices before the reverse sear to get a nice crust, do you think that would be too much?
Luay Ghafari says
Interesting process. Adding more spices won't hurt, in my opinion. I think it'll amp up the flavor even more. Do report back, please. I am curious how this will work out for you.
Tracey Besemer says
It worked brilliantly! A nice, crisp crust and tons of flavor. My dinner guests were seriously impressed with the lamb.
Luay Ghafari says
I'm so glad you loved it.
Jones says
Any reason why you dont recommend coating the lamb in spice the day before?
Kath says
I am planning to do this recipe for a party. Is it ok to cook a few hours in advance of serving , shred and keep warm in my hostess trolley?
Luay Ghafari says
Yes you can do that.
Liz says
Thank you expanding my spice cabinet! I'd never heard of Bharat. I ended up buying two kinds and went with the one that had cumin since it in the ingredient list.
I followed the recipe as written for Christmas dinner. I used my dutch oven. It was amazing! Definitely something I will be making again and again. Everyone at my table thoroughly enjoyed this lamb and used a safran rice recipe from another recipe on the site as a side. It was all excellent.
Luay Ghafari says
Thank you so much, Liz! This made my day 🙂
Kate says
How might you adjust this for a 2.7lb bone in lamb shoulder? Thanks!
Luay Ghafari says
You might want to keep the aromatics the same. You can use slightly less spice rub. Since it's a smaller cut, you might want to reduce the cooking time slightly. Check on the roast after 3 hours and see if it's tender enough for you. You can roast for longer if needed.
Kate Howard says
Thank you so much, I chickened out and did it in my slow cooker cause my oven is too hot, and I reduced the spice mix by just a smidge and added more liquid. It came out AMAZING and I paired it with your saffron rice for the win! A few minor adjustments to suit personal preferences. I look forward to trying more of your recipes!!
Leah says
This looks amazing! I usually cook my lamb in a crockpot for 8-10 hours. Do you think it would work? My crockpot has a sautee option so I can still sear in step 3. Any advice?
Luay Ghafari says
Yes, you can totally do that. Searing the meat is key to developing flavor. Trust your instinct with the amount of liquid, you might need to add a little extra to account for the longer cooking time. Please report back!
helen says
I'm about to cook this recipe for tonight's dinner. I'm only doing it for two people so my lamb shoulder is quite small (around 900g). Would it make sense to halve the recipe?
Thanks 🙂
Luay Ghafari says
Yes, you can cut down the spice level by half. Use your best judgment.
Katie Arnold says
What is it cooking time for a pressure cooker?
Luay Ghafari says
I have not tested this in a pressure cooker, but if you want to use one, I would recommend you cut up the lamb leg into larger chunks. Pressure cook with a little more liquid and start with 45 minutes. You may need more time. Let us know if you try this out.
Susan Maitland says
Made for dinner tonight,delicious. We love lamb but have never made it pulled. Accompanied with saffron rice and a mix of roasted veg,delicato squash, carrots , parsnip cauliflower and parsnip.I did use the immersion blender on the sauce and add the pulled lamb back to the sauce for approx 15 mins
Ayesha says
If I could post a photo of this dish I would. First time in a roast the instructions are clear and precise. Served on top vermicelli rice and dressed with toasted pine nuts. Salad on side. It took me 4 hrs total cook time as I used a 4lb piece.
Luay Ghafari says
I'm glad you liked it!
Jacqui says
Cooked the lamb so delish, I served it with Persian dip,salad with grilled souvlaki, this will definitely be my new recipe to share with family and friends 👍
Luay Ghafari says
Glad you liked it! - Luay