Pulled Lamb Teriyaki
2-3 Lb. LAMB SHOULDER (or Pork Shoulder)

½ Medium Onion

1 ½ Tablespoons Minced Garlic

2 Tablespoon Rosemary

½ teaspoon black pepper

1 teaspoon salt

6 Cups chicken stock or 2 Tablespoons chicken bouillon dissolved in 6 cups water.

1 jar SEAL SAMA Teriyaki sauce


Place all ingredients in a medium sized crock pot, and simmer for 6 hours on the high heat setting.


Remove roast from pot and let it cool on a plate until it is a comfortable temperature to handle. Cut off the ties and strings, and begin pulling all meat away from fat and gristle.

Place the meat in a Medium sauce pan and pour in SEAL SAMA Teriyaki sauce. Bring sauce to a boil, then remove from heat and serve.


Great on hamburger buns for an amazing sandwich, or as an entree with Curry Seasoned Rice as a side dish.