Omgits! (Pulled Lamb Barbecue)

Omgits (pronounced \äm-gits\) is a traditional Callipygian lamb preparation that involves a slow, careful braising process that yields some of the tenderest, most flavorful meat you could ever ask for.

Just kidding.  Not about how good the meat tastes, but about where the name comes from.  Really, the name omgits just comes from the reaction I had when I first tasted the result (”Oh my god, it’s the sh*t!”).  But as delicious as the final result is, this lamb ought to be traditional something.  So, next time you happen upon a couple of lamb shoulder roasts, pick them up and make this dish a tradition in your family.

In the recipe that follows, all measurements are approximate.  If you want it spicier, add more pepper.  If you want it milder, use less.  But, I recommend using the multiple forms of pepper in order to achieve a more complex flavor.

I used Pom Wonderful brand pomegranate juice, mainly because they found my blog and sent me a free sample of their juice in the hopes that I would write about it (they were right).  I haven’t tested their juice against other brands in terms of the results you might expect–but this recipe does require 100% pomegranate juice, not a juice blend.  Pom Wonderful claims in their promotional literature that some other brands of pomegranate juice are not pure juice even though they claim to be—so let the buyer beware.

Additionally, I used Penzey’s brand crystallized ginger.  I have tested multiple brands of crystallized ginger and have found a wide range of quality between different brands.  Penzey’s has been my favorite and I reccommend it.

Please note: lamb shoulders are small.  Anticipate that this recipe will yield about 2 cups of finished meat.  It won’t be a main course, but it makes an excellent side dish or an amuse-bouche that can’t be beat!

Without further ado, the recipe:


  • 2 tablespoons whole black pepper
  • 2 tablespoons whole white pepper
  • 2 tablespoons whole green pepper
  • 2 teaspoons whole coriander
  • 2 teaspoons whole Chinese Schezuan pepper
  • 1 teaspoon whole fenugreek
  • 5 whole allspice berries
  • 3 whole cloves
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 cup crystallized ginger, chopped finely
  • 16 ounces 100% pomegranate juice
  • 2 lamb shoulder roasts

Combine all whole spices and grind in spice grinder to medium-fine consistency.  Combine with ground spices and chopped crystallized ginger.  Rub most of the spice rub onto the lamb shoulders, reserving about 2 tablespoons.

Heat a cast iron pan that is large enough to comfortably accomodate both roasts and has a tight-fitting lid.  Sear the roasts in hot oil in the hot pan.  When all sides of the roast have been browned, pour off any excess fat, cover the shoulders in the hot pan, and put them into a 250 F oven for about 3 hours.

Meanwhile, combine reserved spice rub with pomegranate juice.  Bring to a boil and then reduce to a simmer.  Let simmer, stirring occasionally, until greatly reduced (should coat back of a spoon).

When the lamb has finsihed braising, pour the accumulated juices in with the reduced pomegranante juice and let simmer for about 15 minutes until reduced slightly.

Put lamb meat in refrigerator, uncovered, until cooled to the point that you can handle it comfortably.  Pick all meat off of bones, discarding fat.

Combine shredded meat and pomegranate-lamb sauce.  Let cool, uncovered, in refrigerator.  When cool, cover, and let sit overnight or longer to allow flavors to mingle.

To heat for service, bring to a simmer in a saucepan and let simmer 15-20 minutes, stirring occasionally.  Serve immediately to rave reviews from your friends and/or family.

One Response to “Omgits! (Pulled Lamb Barbecue)”

  1. Aurora Says:

    I very rarely effusively describe meals, but, though I am not a big fan of the name. Omgits really was the type of thing you can’t stop eating because it’s so darn good.

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