Lamb Meals

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Pulled Lamb Shoulder with Sticky Pomegranate Glaze

Posted by Farmer George on January 4, 2016 at 4:30 AM Comments comments (1)



  • 4 garlic clove, chopped

  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 lemon - quartered, pips removed
  • 1½ kg bone-in Farmer George lamb shoulder
  • 2 red onion, cut into wedges
  • 1L carton pomegranate juice
  • 2 tbsp clear honey
  • 250g natural yogurt
  • Seeds from 1 fresh pomegranate
  • small handful mint leaves, chopped


STEP 1 - Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days (if you don't have time like me, just rub it on top before you put in the slow cooker - still works!).


STEP 2 - Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas or if using the slow cooker, turn on to high or low depending on the time you have.

STEP 3 - Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs (if in over) otherwise put lid on slow cooker and let the lamb simmer away.

STEP 4 - Remove the foil (or lid), carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas

STEP 5 - Re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.

STEP 6 - Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.





Posted by Farmer George on May 29, 2015 at 9:05 PM Comments comments (0)

You'll need

  • 1.5 kg lamb shoulder 
  • 1 glass red wine 
  • 500 ml chicken stock 
  • 1 punnet mini-truss tomatoes 
  • Roast vegetables:
  • 1 head garlic, 
  • halved 2red onions, 
  • quartered 4potatoes, 
  • peeled and quartered 4 zucchini, 
  • chopped  1 eggplant, roughly chopped Somefresh thyme sprigs 2lemons, juice only


01Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.

02For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.


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