PULLED LAMB WITH MINT AND STOUT SAUCE

Description: This slow-cooked pulled lamb is rich, tender, and deeply flavoured, simmered gently in stout until it falls apart. Finished with a fresh mint-infused sauce, it’s a modern Irish comfort dish that works beautifully piled into rolls or served over creamy mashed potatoes.

Preparation Time: 20 minutes
Cooking Time: 4 hours
Serving Size: Serves 4–6

Ingredients

Pulled Lamb

1.5–2kg lamb shoulder
2 tbsp oil or butter
1 large onion, sliced
3 garlic cloves, crushed
2 tbsp tomato paste
500ml stout
250ml lamb or beef stock
2 tsp dried thyme or rosemary
2 bay leaves
Salt and black pepper, to taste

Mint & Stout Sauce

150ml cooking liquid from the lamb
1 tbsp brown sugar or honey
1 tbsp malt vinegar
2 tbsp fresh mint, finely chopped
Optional: 1 tsp wholegrain mustard

Instructions

Step 1 – Brown the Lamb

Season the lamb well with salt and pepper. Heat oil in a large pot or casserole dish and brown the lamb on all sides until deeply coloured. Remove and set aside.

Step 2 – Build the Base

In the same pot, cook the onion for 5–7 minutes until softened. Add garlic and cook for 1 minute. Stir in the tomato paste.

Step 3 – Add Liquids and Herbs

Pour in the stout and stock, scraping up any browned bits. Add thyme and bay leaves, then return the lamb to the pot.

Step 4 – Slow Cook

Cover and cook gently at a low simmer or in a 160°C (325°F) oven for about 4 hours, turning once or twice, until the lamb is falling apart.

Step 5 – Pull the Lamb

Remove the lamb and shred using two forks. Discard excess fat and bay leaves. Keep the meat warm.

Step 6 – Make the Mint & Stout Sauce

Strain 150ml of the cooking liquid into a saucepan. Add brown sugar, vinegar, and mustard (if using). Simmer for 5–8 minutes until slightly reduced. Stir in the fresh mint.