Pulled Shoulder of Lamb with Chimichurri Marinade


1.3kg lean whole shoulder of lamb

For the chimichurri Marinade

125ml red wine vinegar

salt & freshly milled black pepper

4 large garlic cloves peeled & finely crushed

I large shallot peeled and finely chopped

1 green chilli deseeded and finely chopped

1 x 25-30g pack fresh chopped coriander leaves

1/2 x 25-30g pack oregano leaves finely chopped

1 x 25-30g pack freshly chopped flat leaf parsley

150ml olive oil or rapeseed oil

150ml water

150ml rose wine


1 To prepare the marinade mix all the ingredients except the water & wine in a large non metallic bowl.

2 Put the lamb in the dish and make several slashes over the surface of the joint .

3 cover and refrigerate over night.

4 Preheat the oven to gas mark 3, 170 c. transfer the joint and marinade to a large nonstick roasting tin. pour the water and wine juice around the lamb, cover with baking parchment then foil. roast for 4 hours turning half way during cooking.

5 place the joint on a chopping board and pull the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork.

6serve with taco shells, pitta or flatbreads and a water melon and tomato salad.





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