Spiced Pomegranate Slow-Roast Leg of Lamb

This recipe yields plenty of meat and as it can be made in advance, it’s perfect for getting ahead at the weekend. The trick is to roast the lamb in a large tent of foil, creating enough space over the lamb so that the foil is in no danger of sticking to the meat and so that steam can circulate inside the tent. The resulting texture is half-roasted, half-pulled, fork-tender lamb that’s very easy to shred.