Pulled lamb shoulder with sticky pomegranate glaze

Pulled lamb shoulder with sticky pomegranate glaze

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(19 ratings)

Prep: 20 mins Cook: 5 hrs Plus marinating


Serves 6
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal668
  • fat39g
  • saturates19g
  • carbs33g
  • sugars32g
  • fibre1g
  • protein46g
  • salt1.3g
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  • 4 garlic clove, chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 lemon, quartered, pips removed



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1½ kg bone-in lamb shoulder joint



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 red onion, cut into wedges
  • 1l carton pomegranate juice
  • 2 tbsp clear honey
  • 250g natural yogurt
  • 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  2. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 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.

  3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, 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.

  4. 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.

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Comments (29)

AussieMum123's picture

Hi just wondering about the pomegranate juice please. Did people use a "100% juice" or a fruit juice drink which is normally only around 25% juice mixed with water and other ingredients? Thanks

veganpuppyforever's picture

This was an amazing vegan recipe and it felt like such a change from my normal food.

ifeyinwa00's picture

Delicious recipe. The last hour at 200C was too long however. After 15 minutes it started to burn.

scrangelina's picture

Encouraged by all the positive comments, and wanting to cook something gluten free for a friend's wife, I tried this. Huge mistake. I cooked the lamb shoulder (bought in Waitrose so good quality) slowly for five hours and it was very tender but very greasy. The sticky pomegranate glaze ruined two pans and smelt burned although I followed the instructions. The end result was a greasy burned disaster-blob that ended up costing a fortune, taking all day and embarrassing me.

Rgumbrill's picture

This was delicious!! The lamb could have been cut with a spoon, and the fat had rendered into the meat making incredibly moist succulent pulled lamb. I only used 750ml of pomegranate juice and this was plenty. When reducing the sauce I added 2 more tbsp of of honey and 2tbsp brown sugar. I also added a dash of balsamic which was lovely. The mint yoghurt was divine and I did roasted sweet potato and roasted veg to accompany it!

For my first time cooking lamb shoulder it was incredible!! Already working out when I can cook it next

esthermarypots's picture

Made this for Easter Sunday dinner and it was devoured pretty quickly! I'm not a particular fan of lamb but really enjoyed this - it was very tender and the glaze was lovely. Despite the long time to prep and cook, the various stages were quick and simple - it's a good one to pop int he oven and forget about while you do/make other things. Very yummy and one I would definitely try again.

marzipanfeind's picture

This was delicious. I've given it 4 stars rather than 5, as I found although the meat was tender, it did still need carving (and therefore wasn't really 'pulled' lamb shoulder!). For the marinade, I used two preserved lemons rather than a fresh one, and about 2 tbsp pomegranate molasses, as I had both in the cupboard. This lamb went beautifully with the 2 salads suggested.

rclark80's picture

This is a gorgeous recipe. I'm not a big fan of lamb but cooked this for my guests and it was truly amazing! will definitely be making it again.

debsmac17's picture

Loved the recipe but won't use a shoulder of lamb again.... Just too fatty. Will try same recipe using a leg next time.

debsmac17's picture

Loved the recipe but won't use a shoulder of lamb again.... Just too fatty. Will try same recipe using a leg next time.

sarahlou0605's picture

Absolutely gorgeous recipe ! Served it with the carrot salad and the onion cous cous and the flavours went together perfectly. The marinade was not too lemony in response to a previous comment, and although it may seem like a lot of work, if you prepare all the elements ahead and in stages, when it comes to serving the dinner it is just a case of putting all of the ingredients together and so you are not stuck in the kitchen ignoring your guests ! Will definitely be making it again.

menghong's picture

Very easy and yum....added cucumber in the yoghurt and it w t really well.

katehind's picture

My husband won't stop going on about this recipe - I added a fresh chilli as well, which I would definitely recommend.

jaynekeeley's picture

I did this for a group of girlfriends with the complete |Moroccan buffet. Cooked the lamb for longer, and the glaze needed some serious reducing, but it tasted wonderful. I used a disposable tin foil roasting tin from the supermarket, so no worries about a wrecked pan!

idewar's picture

Cooked this for Fathers Day lunch. Everyone enjoyed it immensely, even 10 year old who's very fussy & un adventurous. The meat was so tender as you would expect after two days sitting in it's marinade & hours cooking. Just felt it still lacked a little something? The glaze was divine and therefore ,the outside of meat too. It just seemed to lack depth of flavour. I only put the meat back in for 15 mins once I'd poured the glaze back on which was enough to crisp up without burning. Pan was a write off though!

scootergirl52's picture

I made this for 8 people on Mothers Day. It was fantastic. I used double the receipe and had no problems. The syrup poured over at the end made the lamb sweet and succulent. I loved this receipe.

nationtherese's picture

Really delicious. Agree that the sauce would take more than 30 mins to thicken. Poured mine on a bit too runny still and consequently it didn't stick to the lamb properly and although the onions were delicious and sticky the lamb wasn't. Meat still tasted beautiful though and was really tender

liezeldutoit's picture

A little effort, but absolutely delicious

jnduggan's picture

Gorgeous! Made this weekend for friends as part of the Moroccan buffet in the Jan 2013 magazine. Was amazing. I added some cornflower to help thicken the sauce and it was fine, a brilliant and dead easy dish that's packed with flavour


Questions (4)

Marieanna's picture

Can this recipe be used for a leg of lamb?

AussieMum123's picture

Hi just wondering about the pomegranate juice please. Did people use a "100% juice" or a fruit juice drink which is normally only around 25% juice mixed with water and other ingredients? Thanks

Hodgie21's picture

Has anyone cooked this in a slow cooker instead of the oven?. If so how long should I cook it for and should I reduce the liquid?.

starfire's picture

Should the lemon be peeled, or with peel still on?

Tips (1)

marzipanfeind's picture

1. I used a pyrex dish to cook the lamb (rather than a roasting tin), and it wasn't hard to clean up.
2. I used a wide, shallow frying pan to reduce the sauce/glaze, so the water evaporated as fast as possible.