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Warm Lamb Salad with Pomegranate and Mint

Indulge in the vibrant flavours of a Warm Lamb Salad with Pomegranate and Mint. Our slow roasted lamb shoulder simply falls off the bone, then combined with a medley of fresh ingredients, including juicy pomegranate seeds and fragrant mint leaves. The contrasting textures and refreshing flavors create a delightful balance, making this salad a delicious and satisfying option for any occasion.

Serves: 6-8

Prep Time: 15 min

Cooking Time: 8-10 hours


  • 1 lamb shoulder (bone in)
  • 3 tbsp olive oil
  • 4 cloves garlic
  • 2 carrot, halved
  • 2 stalks celery, halved
  • 500ml water
  • Salt and pepper, to taste
  • 6 cups of rocket or mixed leaves
    1/2 cup fresh mint leaves, chopped
    1/2 cup pomegranate seeds
    1/2 cup crumbled feta cheese
    Juice of 1 lemon
    Extra virgin olive oil, for drizzling


Step 1: Preheat the oven

Preheat the oven to 140°C

Step 2: Prepare the lamb

Rub the lamb shoulder or leg with olive oil and season with salt and pepper.

Brown the fat side of the lamb for a few minutes, when you see the lamb browning.

Remove the lamb from the frying pan, and place fat side up on a rack in the roasting pan.


Step 3: Sauté the vegetables

Now the lamb is removed from the frying pan, add the garlic and carrot, celery to the frying pan and sauté for a few moments.


Add in the water and bring to a simmer.

Transfer the contents to the base of the roasting pan.


Cover the roasting pan in foil to ensure the liquid doesn’t evaporate quickly.

Step 4: Roast the lamb

Slow roast the lamb for 8 hours or more. The cooking time will depend on the size of the shoulder. 


The low heat of this cooking method means you can set and forget without compromising the outcome of the lamb. Overcooking won’t be an issue, just ensure there’s a bit of liquid in the base of the roasting pan.


The lamb will easily fall off the bone once you’re done cooking.

Step 4: Shred the Lamb

Once the lamb is ready, take out of the oven and rest for 15 minutes.


Using two forks, shred the cooked lamb into bite-sized pieces.

Step 5: Assemble the Salad

On a large salad platter or bowl, layer the mixed salad greens, shedded lamb, chopped mint leaves, pomegranate seeds, and crumbled feta cheese.

Squeeze the lemon juice over the salad.


Drizzle with extra virgin olive oil.
Toss everything together to coat the salad ingredients evenly.


Adjust the seasoning with salt and pepper, if needed.

Step 5: Serve and enjoy!

Serve the warm shredded lamb salad immediately.

Revel in the delightful combination of tender lamb, refreshing mint, bursts of pomegranate seeds, and creamy feta cheese.