Harissa Shoulder of Lamb

Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.


  • Prep Time: 15 minutes
  • Cook time: 4 hours
  • Serves: 8 people


  • 1.8kg whole shoulder of free-range lamb
  • 1 tablespoons rapeseed oil
  • 4 tablespoons prepared harissa paste
  • 200ml good, hot lamb or vegetable stock
  • ½ x 28g pack fresh mint, finely chopped
  • 1 x 100g pack fresh pomegranate seeds
  • 100ml Greek style natural yogurt
  • Juice of ½ lemon

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Preheat the oven to 160°C, 140°C fan, Gas Mark 3.
  2. Place the lamb on a chopping board and make several slashes over the surface of the lamb with a sharp knife. Season and spread with the harissa paste on both sides. Transfer to a large non-stick roasting tin approximately 40 x 30cm. Pour over the stock.
  3. Cover with baking parchment then foil and roast for 4 hours.
  4. Remove the joint from the tin, transfer onto a chopping board and ‘pull’ the cooked lamb apart by securing with a fork and shredding meat with a second fork.
  5. Drizzle with natural yogurt, garnish with mint, pomegranate seeds and lemon juice. Serve with prepared couscous and a selection of sides.

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