Serves: 8 - 10

Prep Time: 15 mins

Cook Time 4 hours

Ingredients:

1.8kg whole shoulder of hogget

1 tablespoon oil

4 tablespoons prepared harissa paste

200ml good quality, hot lamb/hogget stock or vegetable stock

28g pack of fresh mint, finely chopped

100g pack of pomegranate seeds

100ml Greek style natural yogurt

Juice of 1/2 lemon.

Method:

1. Preheat the oven to gas mark 3, 160c, 140c fan.

2. Place the hogget on a chopping board and make several slashes over the surface of the hogget 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 paper then foil and roast for 4 hours.

4. Remove the joint from the tin, transfer onto a chopping board and pull the cooked hogget 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 rice or couscous and a selection of sides.

Enjoy