Pulled Cinnamon Lamb Shoulder with Seasonal Cabbage Slaw.


Pulled Cinnamon Cornish Lamb Shoulder & Seasonal Cabbage Slaw

A perfectly generous meal to share with friends and family. This is a huge Friday night favourite in our house.

Lamb shoulder is a cut that can look really daunting but is a easy, slow cook piece of meat which when cooked falls apart and is absolutely delicious.

Serves 6. Takes 3.5 hours.


To make this recipe you will need:



For the Cabbage Slaw:


And here’s how to do it…


  • Set the oven to 220⁰c
  • Start by chopping all of your aromatics (garlic, ginger, celery, carrots, onions). I grate the carrot as I like how it mulches down into the sauce.
  • Rub olive oil and salt over the whole piece of lamb.
  • Put a heavy bottomed pan on the hob and get it nice and hot.
  • Add olive oil, and when it's spitting, add the lamb so it seals and browns on both sides. This takes about 10 minutes.
  • Remove the lamb to a plate.
  • Now add the aromatics, all of them in one go and soften down for five minutes.
  • Add the tomato puree. 
  • Add the cinnamon and fennel seeds and cook down for a minute or two.
  • Add all the stock, and bring it to a simmer. 
  • Place the lamb skin side up on top.
  • Drizzle the lamb with the balsamic and honey and place a heavy lid on top. 
  • Put this in the oven for 45 minutes at 220⁰c, then remove it and add 1 cup of boiled water, baste the lamb, put the lid back on and return to the oven.
  • Leave it to cook for a further 3 hours and 15 minutes. 


To make your Cabbage Slaw & Minty Yogurt.


  • Mix all of your slaw dressing ingredients together in a bowl except the yogurt and mint.
  • Toss the shredded cabbage and make sure everything is throughly coated.
  • It's as simple as that! 
  • For the minty yogurt - chop your fresh mint, and stir through your yogurt.
  • Add some salt and pepper to taste.


Let your lamb rest once it comes out of the oven and then using forks you can shred the lamb. It should come apart really easily.


Don't worry if it looks dark on the outside - it's not burnt - this is all caramelisation and the best bit!! 


Serve with flatbreads or pitta, the cabbage slaw and some minty yogurt


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