Pulled lamb méchoui

3 HOURS 20 MINUTES + OVERNIGHT MARINATING SERVES 4 | EASY

Méchoui is a very traditional Berber barbecue dish where lamb is cooked slowly over huge enclosed fire pit. The meat is served on a bed of wild herbs, with bread and spices to season. To do this at home would be quite full-on, I admit, but a slow-roasted shoulder of lamb works just as well. And to lighten up the rich flavours, add a final showering of fresh herbs, salty feta and pomegranate seeds.

garlic 3 cloves butter 30g ras el hanout 2 tsp ground cumin 1 tsp ground coriander 1 tsp olive oil 2 tsp lamb shoulder 1.5kg, skinless flat-leaf parsley a handful, roughly chopped mint leaves a handful, roughly chopped feta 50g pomegranate seeds 80g

• Using a pestle and mortar, grind the garlic to a paste with a pinch of salt. Add the butter, followed by the spices, olive oil and a little more salt, mixing until smooth. Prick the lamb all over with the tip of a sharp knife and put in a large mixing bowl. Rub the spice paste all over the lamb. Cover and chill overnight.

• Heat the oven to 220C/fan 200C/gas 7 and remove the lamb from the fridge to come to room temperature. Put in a roasting tray, with 100ml of water and cover tightly with foil. Reduce the heat to 200C/fan 180C/ gas 6 and cook for 3 hours or until the meat is tender and can be pulled apart with a fork. Remove from the oven, cover and leave to rest for 20 minutes.

• Using two forks, shred the lamb. Transfer to a serving plate, season with salt and mix together. Scatter over the herbs and crumble over the feta. Add the pomegranate seeds and serve immediately.