Garlic and ginger pulled lamb

Serves: 8 Prepare & Cook:


  • 2 tbsp groundnut oil, plus extra for greasing
  • 2.7kg lamb shoulder
  • 10 garlic cloves, crushed
  • 5cm piece ginger, finely grated
  • 4 tbsp runny honey
  • 3 tbsp soy sauce
  • 8 buns, sliced in half


  1. Grease a roasting tray slightly larger than the joint of meat. Put the lamb in the tray and score all over in a crisscross pattern.
  2. Mix the oil, garlic, ginger, honey and soy sauce in a bowl. Pour over the meat, coating well, and transfer to the fridge to marinate overnight.
  3. Preheat the oven to 170°C, gas mark 3. Cover the lamb with foil and roast in the oven for 4½ hours, basting every hour.
  4. When the lamb has 30 minutes left in the oven, light the barbecue and wait until the coals have a light covering of ash and are glowing.
  5. Remove the lamb from the roasting tray and place directly on the metal grate. Cook for 15 minutes, turning frequently, until lightly charred all over.
  6. Transfer to a board, leave to cool slightly, then shred. Pile into the buns and top with Asian slaw.

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