A slow-cooked lunch or dinner that will give you plenty of time to look after your guests.

  • 2.5kg shoulder of lamb, bone in
  • 2 tbsp salt
  • 4 tbsp cider vinegar
  • 3 tbsp English mustard
  • 1 tbsp dried mint leaves
  • 200ml lamb stock
  • 100g demerara sugar
  • 3 tbsp chopped fresh mint leaves

For the pomegranate 
and broad bean salad
  • 4 tbsp pomegranate seeds
  • 150g small broad beans, blanched and skin removed
  • 70g feta cheese, crumbled
  • 5 tbsp olive oil
  • 2 tbsp chopped parsley
  • Zest of 1 lemon
  • Flatbreads, to serve
  1. Preheat the oven to 150C/Gas 2.
  2.  Make a wet rub by mixing together the salt, vinegar, mustard and dried mint leaves. Spread this all over the shoulder and set the lamb in a roasting dish. Cover with tin foil and roast for three hours, then remove the foil and increase the temperature to 180C/Gas 4. Cook for a further hour, or as long it takes for the meat to be tender enough to pull away from the bone.
  3. Meanwhile make the pickle sauce which will bind the cooked, pulled lamb. Place the stock, vinegar and sugar in a saucepan and bring to the boil then remove from the heat and keep to one side.
  4.  Once the lamb is cooked, remove it from the oven and allow to rest for 30 minutes. Using forks, flake the meat away from the bone and place in a large casserole dish. Pour over the pickle liquid and set on the hob to simmer for 20 minutes.
  5. While the lamb is simmering, combine the salad ingredients and mix well, seasoning with a little salt.
  6. Take the lamb off the heat and stir in the chopped mint. Serve warm with the salad and some flatbreads and let everyone help themselves.