Pulled lamb shoulder with sticky pomegranate glaze

Pulled lamb shoulder with sticky pomegranate glaze

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 5 hrs Plus marinating

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
668
protein
46g
carbs
33g
fat
39g
saturates
19g
fibre
1g
sugar
32g
salt
1.3g

Ingredients

  • 4 garlic cloves, chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 lemon, quartered, pips removed
  • 1½ kg bone-in lamb shoulder joint
  • 2 red onions, cut into wedges
  • 1l carton pomegranate juice
  • 2 tbsp clear honey
  • 250g natural yogurt
  • 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
  • small handful mint leaves, chopped

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Method

  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.

Recipe from Good Food magazine, January 2013

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Comments

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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
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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
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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
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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
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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
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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
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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
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A little effort, but absolutely delicious

jnduggan's picture
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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

jnduggan's picture
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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

allie_jo77's picture

I'm planning on trying this one for a dinner party at the weekend, it looks lovely... Can anyone tell me how strong the lemon is in this recipe? After reading, it looks like you blend a whole lemon? And one of my guests isn't too keen on them!

hjroy15951595's picture
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This was a brilliant for a big New Year's Eve party. Very easy to cook really except I found the sticky glaze very hard and so improvised by adding brown sugar and making it a sweet gravy and cooking it in that for an extra hour on a low heat. It worked a treat and seemed to be veteran tasty to all. I also went for the 48 hour marinade time which I think made a difference. It was part of a stupendous bring and share buffet so I did not do much else to accompany it except for some simple couscous and a yogurt and pomegranate dip. I would really recommend doing this... Don't be out off by the time or anything!

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