Anna’s Family Kitchen’s clementine and pomegranate pulled Welsh Lamb shoulderpulled Welsh Lamb shoulder

  • Prep time 15 mins
  • Cook time 5 hrs
  • Serves 5+


  • 3kg PGI Welsh Lamb shoulder
  • 1 tsp allspice
  • 5cm ginger, chopped
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • Salt and pepper
  • 4 bay leaves
  • Rosemary sprigs
  • 5 clementines, halved
  • 2 onions, cut into disks
  • 5 star anise
  • 200ml stock
  • 4 tbsp pomegranate molasses
  • 3 tbsp brown sugar
  • Pomegranate seeds and rosemary to decorate


  1. Place the lamb in a roasting tray or slow cooker.
  2. Combine the garlic, ginger, allspice and oil.
  3. Stab the lamb all over and spread over the spice mix. Season.
  4. Lay the onions under the lamb. Add the bay, rosemary, star anise, 6 clementine halves and 200ml of stock around the lamb.
  5. Cover and cook in the oven for 5 hours at 150˚C / 130˚C fan / Gas 2, or in a slow cooker for 8 hours (high), 10-12 hours (low).
  6. Strain the juices from the tray and set aside.
  7. Add the molasses and brown sugar to a pan. Squeeze in the remaining clementine halves.
  8. Bring to a simmer and brush over the lamb.
  9. Just ahead of when you want to serve, heat the oven to 200˚C / 180˚C fan / Gas 6 and roast the lamb for 30 minutes.
  10. For the gravy, reheat the reserved juices and any from the tray. Thicken with 1 tablespoon cornflour mixed with water.
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