Nigellan Pulled Lamb
recipe

A wonderfully delicious and easy-to-make dish, this pulled lamb is perfect for a festive table. Serve with mint and pomegranate or enjoy with pita bread.
Preparation Time: 5-7 hours (plus thawing time)
Serving Size: 6-8
Ingredients:
- 1–2 kg boneless lamb shoulder
- 0.5 liters water
- 4 shallots, halved but unpeeled
- 6 garlic cloves, halved
- 1 carrot, peeled and chopped
- 10 allspice berries
- 1 bay leaf
- 1.5 teaspoons salt
- 1 dl fresh mint, chopped
- 1 pomegranate
- Flaky sea salt and black pepper
Instructions:
1. If using a frozen shoulder, thaw it in the refrigerator for two days. Take the meat out to room temperature two hours before cooking.
2. Sear the meat on all sides until nicely browned.
3. Place the shoulder in a pot with the fat side facing up. Add the water, allspice berries, and bay leaf.
4. Sauté the shallots, garlic, and carrot in a pan. Sprinkle with salt and transfer the vegetables to the pot.
5. Bring the water to a boil in the pot, then transfer the pot to a 140°C (284°F) oven for at least five hours or overnight.
6. Carefully lift the meat from the pot using a slotted spoon. Shred the meat using two forks.
7. Finish the lamb by mixing in the chopped mint and pomegranate seeds. Squeeze juice from half the pomegranate over the pulled lamb. Sprinkle with flaky sea salt and black pepper.
Nutritional Information (per serving estimate):
- Energy: 350 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Salt: 1 g

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