Port, Mint & Balsamic Pulled Lamb with Feta

Main courseServes 8

Take advantage of the abundance of top quality, locally reared lamb with this delicious Port, Mint and Balsamic Pulled Lamb with Feta recipe from the team at Thixendale based Yorkshire Rapeseed Oil. Using their best-selling Mint & Balsamic Dressing, one of the products from their Spring Bundle, this dish is perfect served in a crusty bread roll with a crisp salad and a great alternative to the traditional pork version. For the best results, marinade overnight in the fridge before cooking to make the most of the flavours! For more recipe inspiration and to buy their range of award winning products online visit their website www.yorkshrierapeseedoil.co.uk


½ leg of British lamb (around 1.3 to 1.5kg)
60ml Port or a good red wine
120ml Mint & Balsamic Dressing
4 garlic cloves, crushed
Salt and pepper
200g Feta Cheese


  1. Make the marinade by mixing together the port and Mint & Balsamic dressing, then add the crushed garlic, a pinch of salt and twist of black pepper.
  2. Place the lamb in a lidded casserole dish or slow cooker and cover with the marinade and rub in so all the meat has a good coating. Place the lid on the dish and refrigerate overnight, if possible (although not essential).
  3. When ready to cook, heat the oven to 130 degrees, then remove the lamb from the fridge and crumble over 120g of the crumbled feta cheese. Rub the lamb again with any marinade that has collected in the bottom of the dish, then cover with a lid and cook slowly in the oven for around 5-6 hours.
  4. When ready to serve, pull out any bones (which should come away easily), then use two forks to shred the lamb, making sure all the marinade and juices are mixed int. Crumble over the remaining feta cheese and serve.