“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Spiced Shredded Lamb

Lamb Serves 8

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 10 mins
  • Cooking time: 4 hours


2.2kg whole shoulder of lamb

1 x 125g curry paste of your choice

2tbsp tomato purée

1 x 400g can chopped tomatoes

300ml lamb or vegetable stock

1 x 400g can chickpeas, drained

Chopped mint and coriander leaves, to garnish


  1. Preheat oven to Gas mark 3, 160°C, 140°C fan.
  2. Put the curry paste, tomato purée, tomatoes and stock in a large non-stick roasting tin.  Stir well.
  3. Make several slashes over lamb on a chopping board. Season and transfer to the tin. Spoon over the curry mixture.
  4. Cover and roast for 4 hours, turning occasionally. 20 mins before the end of the cook time add chickpeas and continue to cook uncovered.
  5. Remove joint from the tin and `pull’ the lamb apart using two forks.
  6. Return the meat to the sauce, garnish with herbs and serve with flat breads, relishes and salad.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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