Makes about 40 croquettes (some of which you can freeze)
Preparation time: 2 days

For the pulled lamb:

  • 2kg of lamb shoulder,
  • salt and pepper,
  • a few sprigs of thyme,
  • 3 cloves of garlic,
  • 1 bottle of N’ice CHOUFFE

For the pasta:


  • 1kg pulled lamb meat,
  • 70g butter,
  • 100g flour,
  • pepper, salt,
  • 1 pinch of nutmeg,
  • 1 tsp cumin powder,
  • 1 litre lamb stock,
  • 10 gelatine leaves

For breadcrumbs:

  • 300g panko,
  • 100g breadcrumbs,
  • pepper, salt,
  • 300g flour,
  • 8 eggs

For the mayo:

  • mayonnaise,
  • ras el hanout spice mix,
  • salt and pepper
  • Start with the lamb.
  • Place it in an oven dish.
  • Preheat the oven to 130°C.
    Season with salt and pepper, garlic, and thyme.
  • Place in the oven and cook until it has a core temperature of approximately 90°C.
  • After an hour, moisten it with a little of the beer.
  • After two hours, cover it with aluminium foil.
  • Expected cooking time is 3 to 4 hours.
  • Then pull the meat apart so that it becomes “pulled lamb”.


  • For the croquette batter, melt the butter.
  • Add the flour and stir the mix dry.
  • Add the stock and stir the mix some more until you have a thick paste.
  • Season with salt and pepper, and cumin powder.
    Soak the gelatine in cold water.
  • Squeeze it and add it to the warm mixture.
  • Mix in the pulled lamb as well.
  • Pour out into a baking tray lined with cling film and leave to set overnight.


  • The next day, take 3 bowls. Put the flour in one, the beaten eggs in another, and the panko in the third.
  • Divide the batter into portions. Roll these into balls and bread them: dip them first into the flour, then into the eggs, and then into the panko.
  • Freeze them or keep them in the fridge until you are ready to deep-fry them. Deep-fry them at 180°C for about 3 to 4 minutes.
  • For the dipping sauce, mix the mayonnaise with the ras el hanout spice mix, and add salt and pepper.