Celebrate Easter Holidays With A Delicious Shredded Lamb Recipe That Would Leave Your Guests Asking For More

Easter and lamb traditionally go together. I usually prepare the usual roast lamb dinner, but this year I wanted to make something extra yummy.

When I started searching for a lamb recipe, I found a pulled lamb recipe on GoodFood website that was very easy to make, required almost no preparation, just needed longer to bake. It suggested to bake the meat with juice and use it to prepare the glazing after that.

I adapted the recipe in accordance with my family’s taste and I think the result was very delicious. The meat was really tender and the glaze was sweet and crunchy.


The only downside was the time it requires to bake the meat. Because to be able to shred it afterwards, the meat needs to be baked for a long time in a low degree oven. But the preparation needed doesn’t take much time, you just need to start a little bit earlier so that to be ready for lunch. Other than that, you don’t have to do much or at least the steps required are not hard to do.


Shredded Lamb with Blackcurrant Glaze Shredded lamb


  • 1tsp ground cinnamon

  • 1tsp dried oregano

  • 2-3 garlic cloves

  • juice from 1 lemon

  • 1-1½kg lamb (lamb shoulder, lamb breast joint, etc.)

I’ve used a lamb breast joint, because the meat is really tender

  • 3-4 onions (use red or white onions), cut in wedges

  • 600-800ml blackcurrant or cranberry juice

I’ve used blackcurrant juice, because it is sweet, but still has a hint of bitterness that goes well with meat

  • salt and black pepper

For the glaze:

  • 2-3tbsp honey


  1. Make the marinate: put all the seasoning (garlic, cinnamon, oregano) in a kitchen blender together with the lemon juice and some salt and black pepper (about 1tsp each). Blend until well combined. Cover well the lamb meat you are using with the marinate and keep in the fridge (between 3-24hours)

  2. Put lamb in a roasting tray, add the onions and blackcurrant juice, cover with foil and bake in the oven for 3,5-4 hours at 150°-160°C

  3. After that time, drain the juices in a saucepan and add the honey. Boil until the sauce is reduced (between 20-30 minutes) while constantly stirring. Meanwhile, increase the temperature to 200°C and keep baking the lamb in the oven

  4. Pour the sticky glaze over the lamb and continue baking uncovered for another 15-20 minutes until the top gets caramelised

  5. Shred the lamb and serve Shredded lamb

I served it with fresh salad and  3-way cooked chips, but you can respect the tradition and serve the shredded meat with garden peas. I also like to serve it with baby spinach salad with cherry tomatoes and cucumber.

If there are some left-overs, use them to prepare delicious shredded lamb sandwiches.

Have a yummy Easter!


  1. lilywong

    i love surfing the net for recipes. this lamb recipe certainly looks promising! never thought of using juices to cook meat with. can i use orange or grape juice instead? looks like it may just add a special flavor to it. would adding honey make it too sweet? thanks for the yummy Easter recipe!

    1. Ellie

      Hi, some meat favour sweet taste, like duck and lamb, but don’t use juices that are too sweet. Try with orange juice better, to add some acidity to the taste. I wouldn’t use honey as it would be too sweet, just use the sweetness from the juice you are using.

      What side dishes do you usually serve lamb with?

      Have a lovely day.


  2. Summerly

    Yum, this looks like it would be really good. I have never tried lamb before, but I should try it one day. Can you make this meal with any other meat? Seems like a lot of ingredients but easy enough directions, so that is a plus to me! I am not good at cooking so the easier the better!

    1. Ellie

      Hi. Usually pulled (shredded) meat dishes are made with pork or beef. This Easter I tried preparing lamb like that and it really works, it’s delicious.

      This recipe is very easy to do, it just takes longer as to be able to pull the meat it needs to be cooked for longer at lower degrees. I also prefer recipes that are easy to prepare, recipes that do not need too much work.

      Try for yourself.

      All the best,


  3. Nelson

    Wow nice website… extremely catchy title Eat Play Love… as soon as I read this, i was hooked because it made me feel ay home.

    Love how you break down the recipe for easter and the pictures look amazing..

    I see you going far with your blog…

    one thing to say

    Keep doing and talking about what you love


    1. Ellie

      Nelson, thank you for your kind words.

      I do love cooking for my family, but that is also something I have to do almost every day and sometimes more than once per day :-

      All the best from me!

  4. Mara

    Hi Ellie,
    This sounds amazing! We didn’t have lamb for Easter this year, as our daughter was away with relatives and it was just the two of us for dinner. I love lamb dishes and this is something I am definitely going to try – the blackcurrant glaze sounds so delicious and I like the idea of using leftovers in sandwiches. Great for school lunches! It would be nice with masked potato too.

    1. Ellie

      Thank you, Mara. I hope you had a lovely festive time.

      I know that lamb is traditionally associated with Easter, but I won’t mind having shredded meat (lamb, pork or beef) any given Sunday 🙂 and then use it to make the weekday sandwiches or meals even more special.

      I love your idea about serving it with mashed potatoes, especially when it is so easy to prepare.

      Have a delicious day.

      All the best,



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