FREE delivery for UK orders over £30*most UK addresses apply

Pulled Lamb with Beetroot & Raspberry

The perfect spring dish. Incredibly tender British lamb served with a light Lemon & Herb Cous Cous.

Made with our Beetroot & Raspberry Dressing, this adds a tangy and fruity flavour. Feel free to simply add fresh bread, salad and hummus, or a minted yoghurt dip.

Serves 8


For the lamb

Leg of British lamb – ours was 1.8kg

Charlie & Ivy’s Beetroot & Raspberry Dressing

4 garlic cloves

Few sprigs of fresh rosemary

Handful of fresh mint, chopped

Freshly ground sea salt and black pepper

Selection of salad leaves, to serve

Lemon & Herb Couscous

Couscous, cooked as per the packet instructions

Charlie & Ivy’s Rosemary, Lemon & Thyme Bread Dipper

Juice of ½ a lemon

Freshly ground sea salt and black pepper


Preheat your oven to 150C / 130C Fan / 300F / Gas Mark 2.

Place the lamb in a large-lidded casserole dish, add the garlic, rosemary springs and a good covering of the Beetroot & Raspberry Dressing. Add a good pinch of salt and a twist of black pepper. Place the lid on the dish and cook in the oven for 5-6 hours. Occasionally checking that there is some liquid in the pot, adding a little water, if necessary.

When you are ready to serve the lamb, remove from the oven. Pull out any bones (these should just easily pull out. Then use 2 forks to shred the lamb making sure all the marinade and juices are mixed into the pulled lamb.

If you are making the couscous as a side dish, cover the cooked couscous in a good drizzle of the bread dipper, along with the lemon juice. A good twist of salt and black pepper is all you need to finish the dish.

Serve the lamb on a platter of couscous, a side of salad leaves, and a further drizzle of the Beetroot & Raspberry Dressing.

We found other products you might like!