We have a dish of fresh pommegranate with Lamb - (a warm salad)

Slow roast a leg / or shoulder of lamb - (first brown off the joint -
then put into roasting pan with some potatoes, carrots, onions etc) -
cover roasting pan with aluminium foil & cook at a very low heat for
approx 5-6 hours (150 degrees celcious) .. the meat should just fall
apart when cooked. Shred meat - mix through fresh mint leaves (as much
as you like) - and dress with fresh pommegranate all over the shredded
lamb. some rocket (or arugula) with this is also good.

Fabulous !....

And any left overs are great with a gravy made out of the lamb
drippings from the roasting pan.