Pulled Lamb with Zingy Rosemary Jelly
A glorious way to feed a crowd.
Serves
4
Featuring
Tracklements Zingy Rosemary Jelly
Ingredients
100g Tracklements Zingy Rosemary Jelly + 1 tsbp
1 tbsp cumin
2 cloves garlic, minced
Juice and zest of 1 lemon
2 onions, sliced
1x shoulder of lamb, bone in (1½ – 2kg)
Salt and pepper
100g natural yogurt
All ingredients are available to purchase in our Farm Shop
Method
- Preheat oven to 160°C/Fan 140°C/Gas 3.
- In a small bowl, mix together the Tracklements Zingy Rosemary Jelly, cumin, garlic, lemon juice and zest.
- Throw the sliced onion into the base of a deep-sided roasting tray. Lightly score the lamb and season generously. Place the lamb on top of the onions. Pour the glaze over the lamb and give it a little rub to get the glaze into the scored meat. Add 200ml water to the base of the tray. Cover the lamb/tray in silver foil. Roast for 3 hours before removing the foil and continue roasting for a further 20-30 mins or until the lamb has a good colour. Remove any excess fat from the tray and then pour the juices over the lamb.
- Stir a tablespoon of Tracklements Zing Rosemary Jelly until loose, then mix into the yogurt.
- Shred the lamb with two forks and serve with flatbreads and a drizzle of the rosemary yogurt.
