Ingredients
- Spinneysfood Tomatoes on the Vine 2
- Brown onion 1, medium
- Ginger 10cm piece, fresh
- Garlic 2 cloves
- Tomato paste 2 tbsp
- Welsh Lamb shoulder 2kg bone-in
- Black dried limes 4, pierced in a few places
- Spinneysfood Bay Leaves 2
- Chillies 2, dried
- B’zar spice mix 4 tbsp
- Spinneysfood Fine Cumin 1 tbsp
- Spinneysfood Fine Black Pepper 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Baby carrots 18
- Baby potatoes 18
- Baby courgettes 18
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Regag or flatbreads 4
Nutrition (Per serving)
- Calories 760
- Fat 22g
- Saturates 6g
- Protein 75g
- Carbs 76g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pulled Welsh lamb shoulder with roasted b’zar-spiced vegetables
Middle Eastern 30 Mins Prep · 180 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Quarter the tomatoes and onion. Peel and roughly chop the ginger and garlic. Place the tomatoes, onion, ginger, garlic and tomato paste in a food processor and blend until smooth. Place the lamb in a roasting dish and coat with the tomato purée. Add the dried limes, bay leaves, chillies, 2 tbsp b'zar spice mix, cumin and seasoning around the lamb. Cover with aluminium foil and slow cook for approx. 3 hours or until the meat is falling off the bone.
- In a large bowl, toss the baby carrots, potatoes and courgettes with the olive oil, 2 tbsp b’zar spice, salt and pepper. Spread the vegetables in a single layer on a baking tray and roast for 30-35 minutes, or until golden and tender, turning halfway through.
- Arrange the pulled lamb on a serving platter, spooning over some of the gravy from the dish. Serve with the roasted b’zar-spiced vegetables on the side and regag or flat bread.