- 1 x Middlehurst delivered oyster shoulder
- 2 cups water or liquid chicken stock
- 1 x 400g tin chopped tomatoes
- 2 pieces of rosemary
Preheat oven to 200 deg C. Score the skin side of the lamb and season.
Place the lamb in a roasting dish, skin side up with the tomatoes, liquid and rosemary. Cover with a lid or tin foil, bake for 30 min then turn down the heat to 160 deg C continue to cook for approx 3 hours or until the lamb is very tender and falling from the bone.
Remove the lamb from the oven and allow to cool before pulling or shredding the meat from the bone, I find 2 forks works well for this, remove the bones and any fat, Mix the lamb and any remaining cooking juices and tomatoes together, season with flaky sea salt and hold in the oven covered with foil until required
- Soft Tortilla wraps
- Shredded iceberg lettuce
- Finely chopped red onion
- Minted vinaigrette
Mix together lettuce, onion and vinaigrette, Cover the soft tortilla with hummus, place an even amount of the salad ingredients into the bottom of each tortilla
Place a good serving of the lamb on the lettuce, followed by a dollop of Tzatziki (you could use a store bought 1 or use the below recipe)
½ a cucumber cut in ½ lengthways and seeds removed and coarsely grated with skin on
1/4 tsp salt
250ml Pottle natural unsweetened yoghurt
½ lemon zest and juice
A good amount of fresh mint finely chopped
Sprinkle the salt onto the cucumber and allow to sit for 3 min, then squeeze the excess moisture out, place cucumber into a mixing bowl.
Add the lemon zest and juice with the yoghurt and the chopped mint to the cucumber and mix well. Season to taste. Add a good dollop to the top of the pulled lamb. Garnish with cherry tomatoes and fresh picked Italian parsley or coriander.