Pulled Pomegranate & Mint Lamb

Pulled Pomegranate & Mint Lamb

4 h 10 min

Serves 8-10


  • 2 kg leg of lamb
  • 1 large onion, thickly sliced
  • 2 cloves garlic, crushed
  • 4 tbsp pomegranate molasses
  • 2 tbsp oil
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 1 tbsp soft butter and 1 tbsp flour mixed into a paste
  • 1 pomegranate, seeds removed
  • ½ cup picked mint leaves, shredded


  1. Preheat the oven to 160°C.
  2. Glaze
  3. Mix all ingredients together in a small bowl.
  4. Lamb
  5. Place the onion in the base of a non-metallic or enamel roasting dish and sit the lamb on top.
  6. Pour glaze over the lamb then pour 200ml water around the lamb.
  7. Cover and place in the oven to slow-cook for 3½ hours.
  8. Remove cover and continue cooking lamb for a further 30 minutes until the meat is almost falling off the bone.
  9. To serve
  10. Place lamb on a warm serving platter and cover loosely with foil and a clean tea towel.
  11. Strain cooking juices into a saucepan and skim away any fat with a large spoon.
  12. Boil to reduce the sauce, then whisk in the thickening paste.
  13. Cook until the sauce is syrupy and taste for seasoning.
  14. If tart, add salt to balance flavour, then pour into a sauce jug.
  15. Remove cover from lamb and scatter over pomegranate seeds and fresh mint.
Lamb Leg (Bone In)

Lamb Leg (Bone In)

Balancing a perfect mix of succulence and flavour, our lamb leg (bone in) is the best option for your traditional Sunday roast. The meat slides away with just the slightest prodding from your fork, giving way to some of the most savoury flavours imaginable. With an abundance of natural flavours, the lamb roast brings incredible depth to any meal while its permeating aroma will fill your home with anticipation long before it's ready to eat. Country of Origin, New Zealand.

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