1. Marinate the lamb breast in MAJOR MOROCCAN MARI BASE overnight

2. Heat an oven to 150*C

3. Place the onions in a roasting tin with the lamb on top. Pour over the MAJOR PIRI PIRI MARI BASE

4. Pour the water, pomegranate syrup and apple juice around the lamb and cover tightly with foil

5. Place in the oven and cook for approximately 4 hours; until the meat is tender and able to be pulled

6. Drain the cooking liquor into a tall container and allow to stand. Skim off the fat and add to a pan. Reduce by half

7. Serve the lamb on a platter with the cooking liquor and garnish with chopped parsley and pomegranate seeds before serving