Pulled Lamb

Total Time: 4 hrs 32 mins Preparation Time: 2 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 10
• 2 1/2 lbs lamb butt, bone-in, some fat
• 1 slice onion
• water, to braise it in
• 2 tablespoons kosher salt
• 2 tablespoons ground honey roasted peanuts
• 2 tablespoons cider vinegar
• 1 tablespoon coarse ground mixed pepper
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 teaspoon ground garlic
• 1 teaspoon dry mixed spice (see my recipe for this)
• 1 tablespoon vegetable oil, to sear with

Recipe

• 1 mix the marinade ingredients into a thick paste, adjusting liquids if necessary.
• 2 score the lamb with ½ inch diamond shaped cuts ¼ inch deep. rub marinade onto all surfaces. refrigerate over night.
• 3 sear all sides of the lamb in an oiled, oven-safe pot or cast iron skillet. remove and insert a rack and add water to 1/3 the depth of the meat. place onion slice on top, cover and cook at 325 degrees for 3 ½ hours.
• 4 remove from oven and pour drippings into a bowl.
• 5 reserve 1 cup for masa if you're making tamales(or a ketchup/grape jelly if you're making sandwiches) and return rest to pot, pouring it over the meat.
• 6 put back in oven, uncovered, and jack it up to 425 degrees. cook about an hour more or until you can pull it apart with two forks.