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Shredded Lamb

Total Time: 320 MIN Makes: 90 ounces
Prep Time: 20 MIN Cook Time: 5 MIN

Courtesy of Eric D. Aber, Chef/Owner, Home Grown Café, Newark, DE

  • 112 ounces†(purchased weight) Lamb leg, boneless tied
  • 8 ounces oil
  • 32 ounces carrot
  • 32 ounces garlic cloves
  • 64 ounces onion
  • 32 ounces celery
  • 16 ounces red wine
  • 32 ounces water
  • 2 ounces salt
  • 0.5 ounces pepper
  • 2 ounces mint, fresh
  • 2 ounces oregano, fresh


Sear the lamb leg on all sides in a roasting pan with the oil. Add the carrots, garlic, onion and celery. Roast uncovered in an oven at 375°F for about 15 minutes.

Add the red wine, water, salt, pepper, mint and oregano. Cover tightly with foil and continue cooking in a 325°F oven until very tender and the meat can easily be shredded, about 3 to 4 hours.

Remove all visible fat and pull apart the leg meat into small bite-sized pieces. Strain and save the juice for reheating.

  • Lamb leg is normally available in 5-10 pound joints. This recipe assumes a 7-pound boneless leg.
  • Yields 90 ounces assuming a 20% loss during cooking and after fat and meat has been separated. Not all of this lamb will be used in the final preparation.