Greek-Style Pulled Lamb (Serves 20)

Slow-braised lamb with lemon, garlic, oregano, and olive oil, balanced with orange juice for brightness. Designed for shredding and serving in wraps or family-style for a crowd. Make-ahead friendly and ideal for entertaining. Plan about ⅓ lb cooked lamb per person Can be made 1 day ahead; reheat covered, then broil before serving Keeps warm well for serving in wraps or buffet-style

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the lamb Pat lamb dry. Cut small slits all over and insert sliced garlic

Step 2

Season Rub lamb with oregano, salt, pepper, paprika, lemon zest, and olive oil.

Step 3

Build roasting pans Divide sliced onions between two roasting pans. Place one lamb leg in each pan.

Step 4

Add braising liquid In a bowl, mix lemon juice, orange juice, olive oil, chicken broth, and vinegar (if using). Pour around the lamb (not over the top).

Step 5

Slow roast Cover tightly with foil. Roast at 300°F (150°C) for 4.5–5.5 hours, until very tender.

Step 6

Brown the lamb Remove foil and roast uncovered for 45–60 minutes to develop color. (Optional)

Step 7

Rest and shred Let rest 15–20 minutes. Shred lamb and toss with pan juices.

Step 8

Finish (recommended) Transfer shredded lamb to a large tray, drizzle with extra lemon juice and olive oil, and broil 5–10 minutes until edges are slightly crispy. (Optional)