Slow cooked lamb

This is just gorgeous as a main course with roast potatoes etc, or take on a picnic, or even better, if you’re planning a party, it is one the most popular dishes if you’r creating a bit spread of dishes, like we do for our sharing feasts. The yoghurt and pomegranate finish it off beautifully.
lamb and pomegranate
SLOW ROAST SHOULDER OF LAMB
Ingredients: (serves 8-10)
1 x Lamb Shoulder
200g x Paprika
200g x Cumin
500mls x Red wine
1ltr x Chicken Stock
3 x sprigs Rosemary
2 x Large Onions
1 x clove
600g x plain yoghurt
1/2 x pomegranate
1/2 x bunch of mint
Handful of toasted almonds
Method:
  • Pre-heat oven @ 120 degrees
  • Mix spices together and rub all over the lamb with a little oil
  • Slice onions and place in the bottom of a large roasting tray
  • Place lamb on top of onions, surround with wine, stock and rosemary.
  • Cover lamb with a layer of parchment then a layer of tin foil.
  • Place in over for 8 hours or better still put in the oven over night.
  • Once lamb is cooked make sure to pull whilst still hot as it will be very difficult to do it cold.
  • Reduce the juices on the stove, including the onions and rosemary and adding a little squeeze of honey.
  • Once the juices are beginning to get sticky pour over pulled lamb
  • Crush garlic and mix with yoghurt, drizzle over lamb
  • Cut pomegranate in half and with the back of a wooden spoon bash the seeds out over the lamb.
  • Chop mint and sprinkle over yogurt and pomegranate. Add toasted almonds if desired.
  • Serve