If you’re hosting lunch this Eid al-Adha and are looking for a lamb centrepiece that's generous, fragrant, and built for sharing, then we have got you covered. These three options will fill the kitchen with the kind of anticipation people remember, and it gives you a table that feels abundant without needing too much last-minute work.
This year, there's something for everyone
1. The traditional version
For a more classic route, slow roast the lamb with garlic, onion, olive oil, and a generous rub of Arabic baharat (7-spice). Add to the pot along with a little stock, and cook for 3-4 hours, until it is soft enough to scrape off the bone with a spoon. This traditional version needs the traditional serve: on a big platter with rice, fried almonds and pine nuts, plenty of fresh parsley, and yoghurt on the side.
A spoon of Fil’s Bird's Eye Shatta works beautifully here; for that bright, fresh heat to cut through the richness and add that spice.
2. The fusion version with courgette, pistachio and salsa verde
If you want something brighter for an early summer Eid lunch, pair the lamb more floral spices such as coriander and fennel, served alongside charred courgette, new potatoes, crushed pistachio, and a bright salsa verde packed with parsley, basil, capers and lemon juice. Same cooking time and method so that the lamb stays soft and tender, but with a fresher, lighter finish than the traditional version.
The Jalapeno Shatta is in its element here. Serve alongside the lamb or stir directly into the salsa verde. You get heat, acidity, and depth alongside the herbs and nuttiness of the pistachio. Alongside the courgette and new potatoes, you're ready for a long, satisfying lunch.
3. The vegetarian option
For a vegetarian centrepiece, we skip the lamb, and instead go for a hearty, earthy root vegetable that can roasts like meat and can stand up to big flavours. For this: celeriac. Brush with olive oil and rub with Arabic baharat (7 spice) again, and slow roast in a tray until soft and tender. Glaze with Shatta Jam and turn up the heat to finish. Serve alongside a tahini dressing finish with tahini, lemon juice and fresh parsley herbs, and top with fried almonds and pine nuts.
Fil's Bird's Eye Shatta once again works fantastically alongside the tahini dressing, and brings out the pepperiness from the Shatta Jam glaze. Trust us, you won't miss the meat with this one.
Bring Fil to the table
Whether your Eid lunch leans traditional or a little more experimental, the best tables usually have contrast: rich and fresh, soft and sharp, slow-cooked and spooned on at the end. That is exactly where Fil works best.
Looking for that perfect Eid gift or perfect something to bring to Eid lunch? Buy now.
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