Pulled Lamb Mechoui

Servings 4 -6


  • 3 garlic cloves peeled and crushed
  • Sea salt
  • 40 g butter
  • 2 tsp. ras el hanout
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 tsp. olive oil
  • 1.5 kg shoulder of lamb
  • Big handful flat leaf parsley leaves roughly chopped
  • Big handful mint leaves roughly chopped
  • 50 g Feta cheese
  • 80 g pomegranate seeds


  • Take a small bowl and add the crushed garlic, a good pinch of salt, the butter, spices, olive oil and mix until smooth.
  • Prick the lamb all over with a sharp knife and rub the spice paste all over the lamb, massaging it in as you go. Place in a shallow dish, cover and refrigerate over night.
  • Preheat the oven to 200C / 180C fan / Gas 6 / Roasting & Simmering Oven AGA
  • Take the lamb out of the fridge and allow it to come to room temperature (45 mins approx).
  • Place in a small roasting tray and add 100ml of water to the tray. Cover with foil and put into the hot oven. As soon as you have put the lamb in reduce the temperature to 180C / 160C fan / Gas 4 (see below for AGA cooking) and cook for 3-3 1/2 hours until tender and the meat can be pulled apart with a fork.
  • Remove the lamb from the oven, take out of the roasting tin and leave to rest for around 20 minutes.
  • While the lamb is resting pour the remaining juices into a small pan, bring to a boil, reduce to a simmer for 5-10 minutes to reduce by half.
  • Using two forks, shred the lamb and transfer to a serving plate. Season and pour the reduced juices over the lamb, mix together.
  • Scatter over the herbs, crumble the feta and sprinkle over the pomegranate seeds and serve immediately.


To cook in the AGA slide the roasting tin uncovered onto the lowest set of runners in the Roasting Oven and cook for 30 minutes, then cover with foil and transfer to the centre of the simmering oven and leave to cook or 6-7 hours, basting two or three times and it is ready when the lamb comes away from the bone. 
Serve with roasted new potatoes and a crisp green salad or cooked French beans tossed with almonds, a dash of olive oil and a sprinkle of chilli. 
Adapted from a recipe by John Gregory