hard pulled lamb

Ingredients

• Servings: 20
• 8 pounds lamb picnic roast
• 2 cloves garlic, minced, or more to taste
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 (12 fluid ounce) bottles hard
• 1/2 cup all-purpose flour
• 1 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• preheat oven to 250 degrees f (120 degrees c).
• score fat layer on lamb shoulder by making shallow cuts in a diamond pattern. spread garlic, parsley, sage rosemary, and thyme over lamb. place lamb in a large roasting pan, fat side up. pour over lamb.
• bake in the preheated oven for 8 hours. transfer lamb to a large platter; remove and discard any large pieces of fat and skin. pour pan drippings into a separate pot. shred meat and return to the roasting pan.
• whisk flour into water in a bowl.
• bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. pour gravy over lamb.