Pulled lamb shoulder with sticky pomegranate glaze

Serves 6 Prep 20 mins plus 24-48 hrs marinating Cook 5 hrs

4 garlic cloves, chopped

2 tsp ground cinnamon

2 tsp ground cumin

1 tbsp dried oregano

1 lemon, quartered, pips removed 1.5kg bone-in lamb shoulder joint

2 red onions, cut into wedges

1 litre pomegranate juice

2 tbsp honey

250g natural yogurt

100g pomegranate seeds small handful of mint leaves, chopped

1 Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blitz until smooth. Put the lamb in a large roasting tin and pour over the marinade. Massage all over the lamb and chill for 24-48 hrs.

2 Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 160C/ 140C fan/gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover with foil and roast for 4 hrs.

3 Remove the foil, and pour the pan juices into a large saucepan with the honey. Turn the oven up to 220C/200C fan/gas 7, cover the lamb and cook for 30 mins more. While it cooks, bubble the pan juices over a high heat until reduced, thick and syrupy – this may take up to 30 mins.

4 Pour the sticky glaze over the lamb and onions and return to the oven for 30 mins more, 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 the mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

PER SERVING 668 kcals, fat 39g, saturates 19g,

carbs 33g, sugars 32g, fibre 1g, protein 46g, salt 1.3g