Fresh pulled lamb burger

Makes 6 burgers

Dive into the tradition of slow cooking with our pulled lamb burgers, a tribute to the rich flavour of lamb shoulder. This cut, known for its intense flavour, becomes perfectly tender when cooked for hours at a low temperature. Slowly cooking meat over glowing coals, with the meaty aromas blending with a spicy rub of garlic, shallot, thyme and garam masala, is a culinary technique that has stood the test of time.

These pulled lamb burgers are a modern ode to the cooking skills of our ancestors, with meat gently pulled from the bone to be enjoyed. Get ready for a dish that is not only deeply rooted in our culinary history, but also delights with its rich, complex flavours. Perfect for a fresh take on barbecue or a cosy family meal.

Ingredients

1 shoulder of lamb from Lozère
3 cloves of garlic
4 shallots
25g thyme
12g garam masala

Recipe

Makes 6 burgers

Preparation:

Put a pan with butter on low heat and add a few cloves of garlic, roughly chopped shallot and sprigs of thyme. Brown the shoulder in the butter.
Place the lamb shoulder in an oven dish, add a splash of olive oil and put it in the oven for 3 hours at 110 °C, so the meat can cook low & slow.
Baste the meat every half hour to keep it juicy and tender. Cover the dish with aluminium foil for the last half hour.
After 3 hours, prick the meat now and then to check whether it is done. When the meat comes off the bones easily, it is ready.
Once the meat is cooked, strain the cooking juices and keep them aside for later. Now you can start pulling the meat. Be careful, it can be hot on your hands.
Put the pulled meat in a pan. Add the cooking juices and the garam masala. Fry the meat briefly to make it a little crispier.