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Slow Cooked Roast Lamb

RECIPE: Slow Cooked Pulled Lamb with Spring Slaw

This is what it’s all about! This delicious slow roasted lamb recipe serves 5 or 6 people, making it perfect for an adventurous reimagining of the standard Sunday roast. The slow oven cook will fill the kitchen mouthwatering  spice aromas, while the balance of the tender lamb with the crisp slaw will fill your mind long after you’ve finished your feast!

1.5 kg lamb leg (bone in)
200ml pomegranate molasses
500ml orange juice
Salt, pepper and sugar
1/2 tbsp cardamom pods, seeds only
1/2 tbsp ground cinnamon
1/2 tbsp ground cumin
1 tsp cloves
3 red onions, peeled and quartered
1 handful of fresh pomegranate seeds (optional)

1 carrot, peeled and grated or cut into matchsticks
3 spring onions, shredded
1 apple, peeled and shredded
1 fennel bulb, shredded
1 handful of mint leaves, roughly chopped (optional)
1 handful of dill, roughly chopped (optional)
2 tsp sugar
1 tsp salt
2 tbsp mayonnaise
1 lemon, zested and juiced

Greek yoghurt


1) Pre-heat the oven to 150°C/ 300°F/ Gas 2
2) Blitz all the spices together with the sugar and salt either in a food processor, spice grinder or pestle and mortar until have a fine spice rub
3) Rub the lamb all over with the spices
4) Lay the lamb over the red onions and pomegranate seeds and pour over the orange juice and 200ml water
5) Cover with foil and bake in the oven for 5 hours
6) Remove the foil and turn the oven up to 220°C/ 425°F/ Gas 7, drizzle over the pomegranate molasses and cook for 10 min to create a nice crust
7) Leave to rest for half an hour, then pull the meat apart with forks.

For the slaw:
1) Mix together all of the shredded salad ingredients and sprinkle with 2 tsp of sugar and a pinch of salt
2) Cover with clingfilm and refrigerate for 2 to 3 hours to get rid of any bitterness
3) Mix the mayonnaise with the juice and zest of the lemon and mix into the slaw
4) Serve with the pulled lamb, yoghurt and bread and enjoy!

Do you have a favourite recipe for cooking slow roast lamb? Maybe you tried giving our recipe a go yourself? We’d love to hear from you! Let us know in the comments below.