This 7 hour Shredded Lamb is one of those recipes that takes a bit of time but requires very little work and yields a stand out delicious meal, with enough leftovers to feast for a second time.

7 hour Shredded Lamb

What makes this 7 hour Shredded Lamb recipe different from the rest is cooking the leg of lamb in pomegranate juice, which lends a slight tartness to the fatty and rich lamb. Middle Eastern flavourings are added by making a paste of garlic, baharat (click here for my recipe), cumin and coriander, rubbing the lamb all over with the spice mix before it goes into the oven. The recipe comes from the Easter issue of the Tesco Magazine and is called “Jon’s laid back Easter Lamb”. I am not sure who Jon is but I do like his style.

He served the lamb on a bed of couscous with pickled red onion and homemade labneh (click here for my easy recipe). I took inspiration from Jon and served the shredded lamb on cooked giant (Israeli) couscous, sprinkled with pomegranate seeds, toasted pine nuts, chopped herbs and a dressing of yoghurt mixed with tahini and some chili for heat. Needless to say, it was more than satisfyingly good.

7 hour Slow Roasted Lamb

I hope you enjoy this recipe for 7 hour Shredded Lamb. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

7 hour Shredded Lamb


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 garlic cloves
  • 4 tbsp baharat seasoning
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 2kg bone-in leg of lamb
  • 20g fresh thyme sprigs
  • 1 ltr pomegranate juice
  • 2 tbsp hone


  1. Preheat the oven to 110°C
  2. Toast the seeds in a dry frying pan for 3 mins until fragrant
  3. Grind with a pestle and mortar, then add the garlic, baharat, salt, oil, and lemon juice and zest
  4. Grind until smooth, then rub over the lamb
  5. Transfer the lamb to a large oven proof dish with lid
  6. with the thyme.
  7. Pour in the pomegranate juice, add the thyme and drizzle over the honey
  8. Cover tightly with the lid and cook for 6-7 hrs until the meat falls off the bone
  9. Once the lamb is cooked, remove from the dish and set aside to rest
  10. Cook the cooking juices over a medium heat until reduced
  11. Shred the lamb with 2 forks and toss in the cooking juices
  12. Serve piled on top of couscous, topped pomegranate seeds, toasted pine nuts, chopped herbs and tahini yoghurt dressing
  13. Adapted from Tesco Magazine
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