In a small bowl, make a glaze for the lamb by mixing the pomegranate molasses, ground cumin, Aleppo peppers, crushed garlic and salt.
Brush glaze all over lamb shoulder. If preparing in advance, lamb can be glazed and left marinating in fridge for up to 24 hours before cooking. After glazing, sprinkle lamb with Everything Mezze Blend.
Preheat oven to 170˚C fan forced. In a large roasting tray scatter the onion wedges at base of tray and place glazed lamb on top of the onions. Pour the chicken stock around the onions.
Take a large sheet of baking paper and dampen it with a little water. Place lightly on top of the lamb shoulder. Then cover baking tray with two layers of foil, sealing around the edges tightly. Place tray in preheated oven and cook for 3½–4 hours.
After 3 ½ hours, carefully unseal the foil to avoid the hot steam and check lamb. To test if cooked, pull at meat with a fork and if it shreds easily, it is ready. If not, ensure there are still enough roasting juices in the tray, topping up with extra chicken stock or hot water if needed and cook for another 30 minutes.
Take lamb out of oven and allow to rest for 20 minutes, covered. Remove foil and baking paper and pull lamb meat apart using two forks. Serve pulled lamb alongside rice or with some flatbread and dips with an extra sprinkle of Everything Mezze Blend on top.
