No doubt, even though Christmas is a still a few days away, many of you will have already sat down to eat a Christmas lunch.

Whether it was a work’s party or just a trip to the pub, you may already be sick of the sight of turkey, roast potatoes and brussel sprouts, although if you are sick of the latter, you obviously haven’t read our last two blogs!

Never fear though because John is here.

Being from New Zealand, you won’t be surprised to know that lamb is very much the meat of the moment and even at Christmas, us Kiwis would always take this over turkey which, let’s face it, is a little bit dull.

So, if you are already committed to turkey in Christmas Day, I am not one to upset tradition, but if you are up for something different why not try my alternative Christmas lunch?

Merry Christmas and a Happy New Year from everyone at SK Chilled Foods.

John’s harissa lamb with couscous


50g butter melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and paprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
tsp harissa
2½ kg leg of lamb (we used shoulder)


  1. In a bowl combine the butter and oil then add thyme, garlic, lemon zest and juice.
  2. Next add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
  3. Put the lamb in a large shallow dish and spoon over the marinade then rub into the meat taking care to cover all over. Cover the meat with damp baking paper and then foil adding a little water to the base of the tray.
  4. Cook ‘low and slow’ for 4 hours at 150oc before gently removing the paper and foil and returning to the oven to brown and crisp for an additional 30-40 mins.
  5. Allow the meat to rest for 10-15 mins covered tightly with foil.
About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.