- Pre-heat the oven to 220 fan. Rub the oil all over the lamb and then encrust it with 2 tbsp of the zaatar and plenty of salt. Place into a roasting dish. Pour in 100ml of water and cover with foil. Pop the meat into the oven and immediately reduce the heat to 160. Roast for 3 ½ – 4 hours or until you can pull the meat apart with two forks. Remove from the oven and leave to rest for 10 minutes. Place the lamb onto a chopping board. Remove and then discard the skin. Pull meat off the bone and shred with two forks. Skim the fat from the roasting juices and return the meat to the pan. Mix well and check the seasoning, adding salt to taste.
- Meanwhile, put the red onions into a bowl and add the lemon juice. Add a good pinch of salt and mix well. Leave to macerate for 10 minutes, mixing half way through until the onions go a beautiful light pink colour.
- Serve the cooked lamb at the table with the onions, tacos, yogurt, coriander, pomegranate seeds and remaining zaatar.
1 tbsp olive oil
1.5 kg whole shoulder bone in Welsh lamb
3 tbsp zaatar
2 red onions, thinly sliced
The juice of 2 lemons
8-12 soft tacos
250g Greek yogurt
A large handful of coriander leaves
50g pomegranate seeds