Slow-cooked Lamb Shoulder

Slow-roasted to perfection, this tender lamb shoulder is infused with the rich, tangy-sweet depth of Date & Zaatar Balsamic. Marinated with garlic, olive oil, and warm spices, then slow-cooked over a bed of carrots, celery, and onions, the lamb becomes irresistibly succulent. Once pulled, it's finished with a vibrant mix of fresh chilli, coriander, and juicy pomegranate seeds for a burst of freshness and heat. A beautifully balanced dish with deep, aromatic flavours—perfect for sharing!

Ingredients:

For the Marinade:

For the Bed of Vegetables:

  • 2 large carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 1 large onion, roughly chopped

For Garnish:

  • 1 fresh red chilli, finely sliced

  • A handful of fresh coriander, chopped

  • 50g pomegranate seeds

Instructions:

  1. Marinate the Lamb:

    • In a small bowl, mix the salt, pepper, olive oil, Date & Zaatar Balsamic, and minced garlic.

    • Rub the marinade all over the lamb shoulder, ensuring it's well-coated.

    • Let it rest at room temperature for 30 minutes or refrigerate overnight for deeper flavour.

  2. Prepare the Vegetables:

    • Preheat the oven to 180°C (350°F).

    • In a roasting dish, spread the chopped carrots, celery, and onion to create a bed for the lamb.

    • Place the marinated lamb on top of the vegetables.

  3. Roasting the Lamb:

    • Roast at 180°C for 25 minutes to develop a golden crust.

    • Reduce the temperature to 140°C and cover the lamb loosely with foil.

    • Cook for 2.5 hours, basting occasionally with its juices to keep it moist.

  4. Shred and Garnish:

    • Once the lamb is fork-tender, remove it from the oven and let it rest for 10 minutes.

    • Use two forks to pull the meat apart into tender shreds.

    • Scatter fresh chilli slices, chopped coriander, and pomegranate seeds over the pulled lamb.

  5. Serving Suggestions:

    • Serve with warm flatbreads, a yogurt dip, or a fresh salad.

    • Drizzle extra Date & Zaatar Balsamic for added flavour.

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