Slow-cooked pulled lamb with pomegranate glaze

Add a Middle Eastern twist to your next roast with this delicious slow-cooked pulled lamb recipe. Serve with a pomegranate glaze, cucumber yoghurt and lemon couscous

  • 5 hrs cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 76.
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  • 1 tablespoon olive oil
  • 4 clove garlic, crushed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • juice and zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 red onion, peeled and cut into wedges
  • 1.5 kilogram bone-in Quality Mark lamb leg
  • 2 cup pomegranate juice
  • 2 teaspoon honey
Cucumber sauce
  • 1/2 cup low-fat yoghurt
  • 1 Lebanese cucumber, seeds removed and flesh chopped
  • 2 tablespoon chopped mint
  • salt and freshly ground black pepper


  • 1
    Preheat the oven to 160°C. Combine the olive oil, garlic, oregano, cinnamon, cumin, lemon juice, zest and salt in a small bowl. Place the onion wedges in a large roasting dish and place the lamb on top of them. Pour over the pomegranate juice. Spoon the garlic mixture over the lamb. Cover the lamb with foil and roast it in the preheated oven for 3-4 hours.
  • 2
    Remove the foil, carefully pour the juices from the roasting dish into a large pan and add the honey.
  • 3
    Increase the oven temperature to 220°C, recover the lamb with foil and cook it for a further 20-30 minutes to brown. Watch the lamb carefully after 20 minutes to ensure it doesn’t over-brown.
  • 4
    Meanwhile, reduce the juices in the pan over a high heat until they are thick and syrupy. This will take around 25-30 minutes. Pour the syrup over the lamb when it comes out of the oven.
  • 5
    Combine the yoghurt, cucumber and mint and season to taste with salt and pepper. Shred the lamb and serve it with the cucumber sauce. Lemon couscous makes a delicious accompaniment to this dish.