Pulled lamb mé­choui

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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.

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