Rosemary and Thyme Pulled Lamb Shoulder

Recipe adapted for kosher cooking from Epicurious. Serves 8


  • 3-4lbs Grow and Behold Lamb Shoulder Roast- Bone In
  • 12 peeled garlic cloves
  • 1 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 1/2 tablespoons minced fresh rosemary plus 1 sprig
  • 1 1/2 tablespoons minced fresh thyme plus 5 sprigs
  • 2 cups dry white wine
  • 2 cups water
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour


  • Using a sharp paring knife, cut slits in the lamb shoulder
  • Pound the garlic, zest, and pepper into a paste, using a mortar and pestle. Then, stir with the olive oil and 1 tablespoon each of the rosemary and thyme. Rub all over the lamb and place in the fridge, to marinate for around 12 hours.
  • Bring the roast to room temperature, and place in a large roasting pan. Preheat the oven to 350F.
  • Pour the wine and water over the lamb, and add the herb springs. Cover the roast tightly with aluminum foil, before placing in the oven.
  • Braise for around three hours, or until the meat is tender, but not falling off of the bone. Then, increase the heat to 450 and cook for another hour, until the meat is very tender, and the top has browned.
  • Carefully transfer the lamb to a platter, and cover loosely with foil. Let stand for 10 minutes.
  • While the lamb is standing, make the sauce–pour the braising liquid through a fine-mesh sieve, then skim off the remaining fat. Whisk together flour and 1 cup of the braising liquid in a small bowl until smooth. Bring the remaining braising liquid to a boil, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in the remaining thyme and rosemary and season with salt and pepper. Serve alongside the lamb.

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