Serves: 4-6
Prep time: 15 min
Cooking time: 6 hours
| Slow Cooked Lamb Shoulder | |
| Lamb shoulder | 1 |
| Onions, skin on and quartered | 2 |
| Olive oil | 2 tbsp |
| Dried rosemary | 1 tbsp |
| Dried thyme | 1 tbsp |
| Sea salt flakes | 1 tsp |
| Freshly cracked black pepper | 1 tsp |
| Water | 1/2 - 1 cup |
| Pita Wraps | |
| Pita bread | 12 slices |
| Lebanese cucumbers, cut into ribbons | 2 |
| Cherry tomatoes | 200g |
| Red onion, thinly sliced | 1/2 |
| Parsley, leaves roughly chopped | 1/2 bunch |
| Mint, leaves roughly chopped | 1/2 bunch |
| Birch & Waite Spiced Tahini Dressing & Sauce | 1/2 cup |
Method
- Preheat the oven to 200°C and line a deep baking dish with baking paper.
- To prepare the lamb, place the onions on the base of the dish then top with the lamb shoulder. Drizzle oil over the lamb then sprinkle with dried herbs and seasoning and massage into the lamb. Add enough water to the dish to fill the base. This will prevent the base from burning during cooking.
- Place the lamb in the oven to cook uncovered for 30 minutes. Remove from the oven, cover the baking dish with foil, ensuring a seal is created around all edges and reduce heat to 160°C before returning the lamb to the oven. Allow to cook for 5 hours.
- In the meantime, prepare the ingredients for the pita wraps.
- To assemble the pita wraps, add cucumber ribbons, tomatoes, onions and herbs to each piece of pita bread. Top with shredded lamb and dress with Birch & Waite Spiced Tahini Dressing & Sauce.
In place of cooking your own lamb shoulder, slow-cooked lamb can also be purchased at most major supermarkets.
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