Slow cooked, melt in the mouth lamb with a delicious Moroccan glaze makes a wonderful easy Sunday lunch dish.  You can use either a leg of lamb or shoulder. The beauty about this dish is it requires minimum effort yet is packed with flavour.

Slow Roasted Lamb with Pomegranate Glaze


Difficulty – Medium

Time – 4 1/2 hours cooking time

Serves 6-8

What’s good about it?

Lamb is an excellent protein source. Lamb is a rich source of many vitamins and minerals, including vitamin B12, iron, and zinc.


  1. Heat the oven to 150C, gas mark 2.
  2. Mix together the oil, spices, garlic and molasses. Rub all over the lamb.
  3. Place the lamb in a roasting tin. Pour in the meat stock.
  4. Cover with foil and cook for 4 hours.
  5. Remove the foil. Turn up the oven to 180C, gas mark 4. Cook the lamb for a further 30 minutes to brown the skin.
  6. Remove from the oven. Place on a board and allow to rest for 20 minutes
  7. Strain the meat juices from the pan through a sieve and pour into a saucepan. Bring to the boil and simmer to concentrate the juices slightly. Season to taste.
  8. Slice the lamb and serve with the meat juices.

Did you Know?

The marinade is equally delicious for roast chicken or pork shoulder.

Serves 6


1 large leg of lamb 2-3kg

1tbsp olive oil

1tsp ground cumin

1tsp ground cinnamon

salt and pepper

2 garlic cloves crushed

3tbsp pomegranate molasses

1/2 tsp ground sumac

500ml meat stock