Place the hogget in an ovenproof dish and cover in the chicken stock or water and place in the mixed aromats. Cook at 150c for 3 hours until completely tender.
Remove the lamb from the stock and allow to cool. Once cool, remove any excess fat and sinews and then shred the meat.
Blanch the broad beans in boiling salted water for 1 minute, refresh in ice cold water and then peel the outer skin off them.
Finely shred the mint and add to the Yogurt, then season with salt and pepper.
Cut the pomegranate in half and whack out the seeds with the back of a spoon, by hitting the skin side of the pomegranate over a bowl to catch the seeds in.
Place the shredded lamb in a serving dish and then scatter over the pomegranate seeds. Crumble over the feta and then add the broad beans.
Randomly spoon over the yogurt and then finish with salad leaves.