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Slow roasted Welsh harissa lamb shoulder - cooked for hours until it’s falling off the bone 🤤

Great to warm up in autumn or sat outside in summer - works all year round! Rubbed with rose harissa paste and served up on flatbreads with minted yoghurt, some of those red onions from the bottom of the pan and pomegranate seeds.

Full recipe below👇

Ingredients:

2.5kg shoulder of lamb
½ a jar of harissa paste
2 heads of garlic – halved
2 red onions – cut into wedges
250mls lamb stock

To serve – flatbreads, pomegranate seeds and Greek yoghurt mixed with mint sauce and a little lemon juice.

Method:

1. Pre heat the oven to 220C.

2. Score the top of the lamb shoulder and rub in the harissa paste.

3. Add the red onion and garlic to a large high sided roasting pan with the lamb on top. Then pour in the stock and cover with foil so it is completely sealed.

4. Cook for 15 minutes then reduce the temperature to 160C and cook for 4 hours.

5. Remove from the oven and let it rest for 15 minutes.

6. Shred the meat and serve.

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