Slow Cooked Pulled Lamb with Chimichurri & Green Sauce

If you’re feeding a crowd and want something that delivers big flavour with very little effort, this slow cooked pulled lamb is a winner.

Using a boneless lamb shoulder, cooked low and slow with garlic, onions and chimichurri, then finished with a fresh green sauce, this recipe is perfect for sharing platters, rolls or sides. It’s ideal for long weekends, entertaining, or anytime you want a set-and-forget lamb dish that falls apart beautifully.

Watch the Recipe

Recipe Details

Serves: 6–8
Prep time: 20 minutes
Cook time: 4–5 hours

Ingredients

For the lamb

• 1 boneless lamb shoulder
• ½ cup chimichurri
• 8 garlic cloves
• 2 red onions, quartered
• 1 cup vegetable stock

Green sauce

• 1 green chilli
• A handful of parsley
• A handful of coriander
• A handful of fresh mint
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 cup yoghurt
• 1 tsp ground coriander
• 1 tsp salt
• ¼ cup stock

Method

1. Preheat oven to 160°C.
2. Place lamb shoulder into a large roasting dish.
3. Make small cuts and insert garlic cloves.
4. Add onions and stock to the base of the dish.
5. Smother lamb with chimichurri, cover tightly with foil and roast for 4–5 hours, turning once or twice.
6. Remove foil for the final 20–30 minutes to allow colour.
7. Rest for 15 minutes, then pull apart.
8. Blend all green sauce ingredients until smooth and pourable.
9. Spoon sauce generously over the lamb and serve warm.

👉 Order the boneless lamb shoulder used in this recipe here:
https://www.luckypig.com.au/products/lamb-shoulder-boneless

Explore more lamb cuts and products available at The Lucky Pig.

📍 Find The Lucky Pig Butchery

The Lucky Pig Butchery – Bentleigh
452 Centre Road, Bentleigh VIC 3204

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