Pulled until the meat fall away from the bone. A perfect platter for a lamb adventure and sharing.
LISA’S TIP – I am a massive fan of leftovers for some reason I think that all recipes which are slow cooked taste even better the next day when re-heated. Therefore, if you’re lucky enough to have leftovers, add a touch of non-stick oil to a frying pan and re-heat! The shoulder of lamb is an often overlooked cut of meat it tends to be tough, but when you slow cook it, it’s nice and tender.