New Recipe: Slow Cooked Lamb, Pomegranate & Feta Salad

This is a new favourite here at TNN – the perfect balance of slow cooked meat for optimal nutrition and ease of digestion and a fresh salad to keep us cool while the weather is still warm. We hope you enjoy. 

Ingredients (Serves 4)

  • 1.5kg grass fed lamb shoulder
  • 2 garlic cloves, crushed
  • 1 teaspoon chilli flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons sumac
  • 2 1/2 cup organic beef bone broth
  • 1 teaspoon sea salt
  • 1 lemon


  • 1/2 cup quinoa, raw
  • 120g rocket
  • 1 bunch fresh mint
  • 1/2 bunch fresh parsley, chopped
  • 1 pomegranate
  • 120g goats feta
  • 2 tablespoons extra virgin live oil
  • 1 tablespoon apple cider vinegar


  1. Combine garlic, chilli flakes, ground cumin, sumac, lemon (rind only) and salt and rub over the lamb shoulder, place in the slow cooker.
  2. Add in bone broth and turn on high for the first hour, followed by low for 5 hours. You can also cook on low for 8 hours if more convenient for you.
  3. Leaving the lamb in the slow cooker, take two forks and shred the lamb so that it becomes pulled. Set aside to cool.
  4. Cook quinoa as per packet instructions and set aside to cool.
  5. In a large bowl combine quinoa, remaining salad ingredients and pulled lamb. Stir until combined and serve into bowls.
  6. Any extra can be stored in an air-tight container for a delicious lunch the next day!
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

Leave a Reply