Rub a dub dub, Oz Lamb in a tub

I think that most of us are looking for recipes that look and taste great and don’t require that you spend hours and hours labouring in the kitchen……do I have the dish for you!

It is hard to go wrong with a roast/pulled lamb recipe (Australian lamb of course!) – most people just love the succulent, tender meat and flavours of a slow cooked dish; and, once it is in the oven  your job is pretty much done. You can let the  aromas of the roast waft through the house, put your feet up and get ready to share and enjoy.

This recipe is from Jamie Oliver’s pulled lamb, and I have adapted it to suit me.

Many years ago my lovely friend from NZ, Sue, gave me a great tip for cooking roast lamb (and she should know being a Kiwi!). I have used this since……………. add hot water to the base of your roasting tin to keep the meat moist and absorb the fat. I use boiling water and keep it topped up while cooking the lamb. It works every time.


Pulled Lamb Recipe

I prepare and marinade the lamb one or two days before I want to cook it so that the marinade works it’s ‘magic’ on the meat, but you can also just plonk the marinade on and go for it.

Approx 1.8 – 2 kg Shoulder or Leg of Lamb

2 tablespoons fresh thyme

1 sprig of fresh rosemary

1 lemon

4 peeled garlic cloves

1 large tablespoon paprika

1 tablespoon cumin seeds

1 teaspoon caraway seeds

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

Ground black pepper

The Marinade:-

  1. Put the garlic cloves, cumin, caraway seeds, paprika and sea salt in a mortar & pestle (‘m&p’)and lightly crush.
  2. Wash thyme and rosemary leaves and finely chop the leaves.
  3. Zest and juice the lemon.
  4. Add the oil, lemon zest, and fresh herbs to the m&p and work into a paste.
  5. Add the lemon juice and a generous grinding of black pepper and mix together.


  1. Wash the meat and pat dry with kitchen paper.
  2. Rub a dub-dub the marinade all over the lamb, and then place this in a dish/tin and cover with glad wrap.
  3. Pop in the fridge for around 24 – 48 hrs.
  4. Remove meat from the fridge at least an hour before you wish to start cooking it.
  5. Preheat the oven to around 150C fan forced.
  6. Place about 2 cups of hot/boiling water into your roasting tin.
  7. Place lamb on a roasting rack in the roasting tin.
  8. Cook in the oven for 40 mins then remove and baste the lamb with the cooking juices.
  9. Cover the lamb with tin foil and return to the oven and continue roasting for another 3 hrs at around 150C, basting the meat every hour.   (Note:- I have cooked the lamb at 130 C for 5 hrs approx – it was even better……Lower C for longer T works here!!)
  10. Remove from the oven and rest for 10 mins.
  11. Pull the meat from the bones with a fork and/or by hand and place on a serving bowl.

Serve with crispy rosemary roast potatoes, and a pomegranate and mixed green salad.

It will ‘disappear’ before your eyes!!

Yummo – happy cooking 🙂                  Happy Australia (Lamb) Day




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