If you are searching for a dish that bursts with flavor and tenderness, this Middle Eastern Shredded Lamb Recipe is an absolute must-try. Slow-roasted to perfection with a blend of fragrant spices, this lamb falls apart effortlessly, making it perfect for anything from wraps to salads. It’s rich, aromatic, and deeply satisfying—a true celebration of Middle Eastern culinary traditions that will have you coming back for seconds and thirds.
Ingredients You’ll Need
The magic behind this recipe lies in its simple yet powerful combination of spices and ingredients. Each component plays a vital role, whether it’s the warm cumin and coriander adding complexity, or the olive oil and garlic ensuring juicy, tender meat.
- Ground cumin (1 1/2 tbsp): Adds a warm, earthy flavor that’s classic in Middle Eastern cooking.
- Ground coriander (1 1/2 tbsp): Contributes a bright, slightly citrusy note to balance the spices.
- Paprika (1 1/2 tbsp): Brings vibrant color and subtle sweetness with a hint of smokiness.
- Ground cardamom (2 tsp): Imparts a floral, aromatic touch; ginger can be used as a substitute if needed.
- Salt (1 tbsp) and black pepper: Essential for seasoning and enhancing all other flavors.
- Olive oil (3 tbsp plus 1-2 tbsp later): Keeps the lamb moist and helps the spices cling beautifully.
- Garlic cloves (3, minced): Offers pungency and depth that pairs perfectly with the lamb.
- Lamb shoulder (1.5–2 kg / 3–4 lb, bone-in): The star of the dish, trimmed of excess fat for the ideal balance of flavor and tenderness.
- Water (3/4 cup): Helps to gently keep the lamb moist during the slow cooking process.
- Lemon, fresh coriander leaves, and yoghurt (optional): These finishing touches add freshness, brightness, and creaminess when serving.
How to Make Middle Eastern Shredded Lamb Recipe
Step 1: Preheat Your Oven
The journey to tender, flavorful lamb begins by preheating your oven to a low 150C (300F). Slow roasting is key here—it ensures the meat becomes tender enough to shred effortlessly.
Step 2: Blend the Spices
In a small bowl, combine ground cumin, coriander, paprika, cardamom, salt, and pepper. This spice mix is the backbone of the recipe, infusing the lamb with those signature Middle Eastern aromas. Set aside 1 1/2 tablespoons of this blend to use later when pan-frying for an extra flavor punch.
Step 3: Rub the Lamb
Mix the remaining spice blend with olive oil and minced garlic to create a fragrant paste. Generously rub this all over your lamb shoulder, coating it evenly. This step ensures every bite packs a flavorful punch and helps seal in moisture during roasting.
Step 4: Roast the Lamb
Place the lamb on a roasting rack inside a roasting dish, adding water to the base of the dish. Cover tightly with a lid or a double layer of foil to trap moisture. This slow, moist heat is what breaks down the fibers, making the lamb perfectly tender.
Step 5: Slow Cook Until Tender
Roast for about 3 1/2 hours or until the lamb is so tender that it effortlessly pulls apart with a fork. The long cooking time allows the connective tissue to melt away, turning the lamb into a succulent, shreddable delight.
Step 6: Brown the Lamb
After slow roasting, remove the lid and crank the oven temperature as high as it will safely go. Roast the lamb uncovered for 15 to 20 minutes to develop a beautifully browned, flavorful crust that adds texture and richness.
Step 7: Rest and Shred
Take the lamb out and let it rest for about 20 minutes—this makes shredding easier and helps the juices redistribute. Then, using two forks, shred the meat coarsely, revealing those tender strands that define this Middle Eastern Shredded Lamb Recipe.
Step 8: Reserve the Juices
Skim off any excess fat from the pan juices left in the roasting dish. These flavorful juices can be spooned over the shredded lamb or used to enrich sauces and accompaniments, adding another layer of depth to your dish.
How to Serve Middle Eastern Shredded Lamb Recipe
Garnishes
Keep it fresh and bright with a squeeze of lemon juice, which cuts through the richness of the lamb beautifully. Sprinkle fresh coriander or cilantro leaves for a burst of herbal freshness, and consider a dollop of cool yoghurt to add creaminess and balance the spices.
Side Dishes
This lamb pairs wonderfully with warm flatbreads or pita, fragrant rice pilafs, or even a fresh cucumber and tomato salad. Roasted vegetables or simple grilled halloumi cheese also make fantastic complements, bringing variety and color to your plate.
Creative Ways to Present
Use the shredded lamb as a centerpiece for wraps, layered with pickled onions and tahini sauce for a street-food-inspired meal. Alternatively, pile it over a bed of couscous or toss it into a grain bowl with nuts, herbs, and a drizzle of lemony dressing for a vibrant Mediterranean feast.
Make Ahead and Storage
Storing Leftovers
This recipe stores beautifully in the refrigerator for up to 3 days. Keep the shredded lamb in an airtight container, along with some of the reserved juices to maintain moisture and flavor.
Freezing
If you want to keep it longer, freeze the lamb in portions, wrapped tightly with some of the cooking juices. It will keep well for up to 3 months, making this recipe a perfect make-ahead option for busy days.
Reheating
Reheat gently on the stove or in the oven, adding a splash of the reserved juices or water to keep the meat moist. Avoid overheating, as it can dry out the delicate lamb strands.
FAQs
Can I use a different cut of lamb for this recipe?
Lamb shoulder is ideal because it becomes tender and flavorful during slow roasting, but you can also try lamb leg. Just keep in mind cooking times might vary slightly.
What if I don’t have cardamom?
If you don’t have ground cardamom, ginger is a great substitute that still matches well with the other spices used in this Middle Eastern Shredded Lamb Recipe.
Is the lamb very spicy?
This recipe focuses more on warm, aromatic spices rather than heat, so it’s generally mild with deep, rich flavors—perfect for those who prefer gentle warmth over intense spiciness.
Can I make this recipe in a slow cooker?
Absolutely! You can slow cook the lamb on low for 6 to 8 hours; just brown it at the end under a broiler or in a hot pan for that signature crust.
What are the best ways to serve leftover lamb?
Leftover shredded lamb is fantastic in salads, sandwiches, tacos, or even mixed into pasta. Its versatility makes it a brilliant ingredient to have on hand.
Final Thoughts
This Middle Eastern Shredded Lamb Recipe is a heartwarming, flavor-packed dish you will want to make again and again. It’s comfort food elevated with aromatic spices, perfect for sharing with family or friends. Don’t hesitate to dive in—your kitchen will be filled with irresistible smells, and your plate will be filled with pure deliciousness.
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Middle Eastern Shredded Lamb Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Description
This Middle Eastern Shredded Lamb recipe offers tender, flavorful lamb shoulder slow-roasted with a blend of aromatic spices including cumin, coriander, paprika, and cardamom. The lamb is cooked low and slow until it easily pulls apart, then finished under high heat for a beautiful browned crust. Served with fresh lemon, coriander, and optionally yogurt, this dish is perfect for a hearty family meal or special occasion.
Ingredients
Spice Mix
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamom (or substitute with ginger)
- 1 tbsp salt
- Black pepper, to taste
Lamb and Cooking
- 3 tbsp olive oil (for spice mix rub)
- 3 garlic cloves, minced
- 1.5 – 2 kg (3 – 4 lb) lamb shoulder (bone-in, trimmed of excess fat)
- 3/4 cup water
- 1 – 2 tbsp olive oil (for pan frying)
To Serve (Optional)
- Lemon wedges (highly recommended)
- Fresh coriander/cilantro leaves (optional)
- Yogurt (optional)
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F) to prepare for slow roasting the lamb.
- Prepare Spice Mix: Combine ground cumin, ground coriander, paprika, ground cardamom, salt, and black pepper in a small bowl. Set aside 1 1/2 tbsp of this mix for later use.
- Rub Lamb: Add 3 tablespoons of olive oil and minced garlic into the spice mix to create a paste. Rub this mixture all over the lamb shoulder thoroughly.
- Arrange Lamb for Roasting: Place the lamb on a roasting rack set inside a roasting dish. Pour 3/4 cup water into the base of the dish to keep the meat moist. Cover tightly with a lid or a double layer of foil to trap steam.
- Slow Roast: Roast the lamb in the oven for 3 1/2 hours, or until the meat is tender enough to be easily pulled apart with a fork.
- Browning the Lamb: Remove the lid or foil, increase the oven temperature to the highest setting, and roast for another 15-20 minutes to brown and crisp the lamb surface.
- Rest the Meat: Remove the lamb from the oven and allow it to rest for 20 minutes to let juices redistribute.
- Shred the Lamb: Use two forks to coarsely shred the lamb into bite-sized pieces.
- Prepare Juices: Skim off any excess fat from the juices left in the roasting dish and set these flavorful juices aside to serve or moisten the lamb later.
- Final Pan Fry (Optional): Heat 1 to 2 tbsp olive oil in a pan over medium-high heat. Add the reserved 1 1/2 tbsp spice mix and fry briefly to release aromas, then add the shredded lamb and toss to coat and warm through. This step enhances flavor and texture.
- Serve: Serve the shredded lamb with a squeeze of fresh lemon, optional fresh coriander leaves, and a side of yogurt if desired for a refreshing contrast.
Notes
- Use a roasting rack to ensure even cooking and prevent the lamb from sitting in its own juices, which keeps the texture tender and not soggy.
- Skimming the fat from the cooking juices helps create a lighter sauce to drizzle over the shredded lamb without excess grease.
- Slow roasting at low heat ensures the lamb becomes wonderfully tender and easy to shred.
- Browning the lamb at the end adds a delicious crust and intensified flavor.
- The optional pan-frying step infuses the shredded lamb with more robust flavor by re-coating it in the spice mix and warming it through.
