Slow roasted pulled Persian lamb with Tracklements zingy rosemary jelly

True pioneers of the pantry, Tracklements, lovingly handmake the most amazing range of delicious, all-natural condiments, working to recipes they’ve sniffed out from distant countries and times past. Transform the traditional into the tremendous with this Persian-inspired, slow-roasted pulled lamb. Just 7 ingredients, including Tracklements Zingy Rosemary Jelly, bring to life the flavours of the Middle East allowing you to create a sensational centrepiece without slaving over a hot stove!

3 hours 45 mins

4-5

Medium

• 1 Field & Flower shoulder of lamb
• 100g Tracklements Zingy Rosemary Jelly
• 1 tbsp cumin
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper
• 2 onions, sliced
• Serving suggestions:
• Flatbreads
• Pomegranate seeds with fresh mint
• Greek yogurt

1. Preheat oven to 160°C/ 325°F/gas mark 3. In a small bowl mix together the Tracklements Zingy Rosemary Jelly, cumin, garlic, lemon juice and zest.

2. Throw the sliced onion into the base of a deep sided roasting tray. Lightly score the lamb, and season generously. Place the lamb on top of the onions.

3. Pour the glaze over the lamb. Add 200 ml water to the base of the tray. Cover the lamb/tray in foil.

4. Roast the lamb for 3hrs before removing the foil and continue roasting for a further 20-30 mins or until the lamb has a good colour. Remove any excess fat from the tray and then pour the juices over the lamb.

5. Stir a tablespoon of Tracklements Zingy Rosemary Jelly until loose, then mix into yoghurt. Shred the lamb with 2 forks and serve with flat breads, pomegranate salad and drizzle with the rosemary yogurt.