Slow-Roasted Lamb with Pomegranate Glaze

Marinate the lamb. Score the lamb shoulder deeply all over with a sharp knife. Mix olive oil, garlic, cumin, cinnamon, salt and pepper into a thick paste, then rub into every cut and over the surface. Cover and chill for at least 4 hours, ideally overnight.

Slow roast. Preheat the oven to 160C fan. Place the lamb in a deep roasting dish, add a splash of water or stock, cover tightly with foil and roast for 2 hours until tender enough to pull apart.

Make the glaze. Combine pomegranate molasses, honey, lemon juice and allspice in a small pan. Simmer for 5 to 6 minutes until glossy and slightly thickened.

Glaze and finish. Remove the foil, increase the oven to 200C, brush the lamb liberally with glaze and roast uncovered for 20 minutes until caramelised. Rest before serving.