Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

Main courseServes 6 - 8

Preparation time: 25 minutes Cooking time: 4 hours : 1. Preheat the oven to Gas mark 3, 170°C, 325°F. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice. 2. Place the joint in a non-stick roasting tin and coat on both sides with the rub. Pour the grape juice around the lamb, cover with baking parchment then foil. Roast for 4 hours, turning half way during cooking. 3. Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the ingredients and set aside. 4. Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional). 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 another fork. 6. Serve the lamb in flatbreads or pitta breads with the coleslaw.


1 x 1.3kg/3lb lean whole shoulder of lamb
Flatbreads or pitta breads, to serve
For the Spiced Rub:
Salt and freshly milled black pepper
3 large garlic cloves, peeled and finely chopped
1 large red chilli, deseeded and finely chopped
45ml/3tbsp ground coriander
Juice of 1 lemon
30ml/2tbsp rapeseed or olive oil
300ml/½pint red grape juice
For the Fennel, Carrot and Chilli Slaw:
1 small fennel bulb, finely sliced or shredded
2 medium carrots, peeled and grated
60ml/4tbsp sweet chilli sauce
60ml/4tbsp light mayonnaise
Juice of ½ lemon
30ml/2tbsp freshly chopped flat-leaf parsley