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Begin by preheating your oven to 160 degrees Celsius. Place the lamb in a roasting dish and drizzle with oil and seasoning. Cover with foil and roast for 4 hours. After 4 hours remove foil and allow the skin to crisp for the final hour. Once cooked, again cover with foil and allow to rest for at least 30 minutes.

For the pickled onions combine all the ingredients and cover the onions.

For the roasted figs, drizzle with pomegranate molasses, add seasoning and roast on 180 degrees Celsius for 15 minutes until sticky and soft.

Cook your tacos in a dry pan as per instructions then combine everything in one packed out taco, shredding the lamb as you go. Garnish with chilli, coriander and lime wedges.