Lamb
1 x whole lamb shoulder approx 2.2kg (bone in)
100g harissa paste
100g preserved lemon
4 brown onions
1 bulb of garlic
salt & pepper
1.2kg baby potatoes
500ml white wine

Garnish
100g pomegranate seeds

Method
Start with the pickled onions. Finley slice the red onion and mix with all the ingredients in a bowl and put aside.
Remove the lamb from the fridge and preheat the oven to 180C. Finely chop the preserved lemons into a pulp and put in a medium bowl, add the harissa and season well with salt and pepper. Rub the mixture all over the lamb.
Slice the onions and the garlic, scatter them across a roasting tray and place the lamb on top. Add the white wine and 500ml of water to the tray and place in the oven. After 20 minutes turn the temperature down to 140C and cook for 3-3.5 hours. Check every hour to make sure there is still a good amount of moisture in the tray top it up with water every now and again.
When you have an hour left add the potatoes to the tray around the lamb, season them and place in the oven for the last hour.
After four hours the potatoes will be cooked and the lamb will be falling off the bone. Shred the lamb on a serving platter, add the potatoes and pour over the juices and veg from the tray and garnish with the pickled red onions and pomegranate seeds.