Pulled Kid Goat Shoulder with sticky pomegranate glaze

Pulled Kid Goat Shoulder with sticky pomegranate glaze (pictured above)

Prep: 20 mins
Cook: 5 hours
Serves: 6

4 garlic clove, chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon, quartered, pips removed
2 kg bone-in kid goat shoulder joint
2 red onion, cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped


1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the kid goat in a large roasting tin and tip the marinade over the top. Massage all over the kid and leave for 24 hrs in the fridge, or up to 2 days.

2. Remove kid goat from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the kid, tucking some underneath, then pour over the pomegranate juice. Cover the kid goat with foil and cook for 4 hrs.

3. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the kid goat and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.

4. Pour the sticky pomegranate glaze over the kid and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the kid is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the kid goat at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

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