Follow these steps for perfect results
Lamb Shoulder
Whole
Mint
Fresh
Tomatoes
Chopped
Red Pepper
Chopped
Cucumber
Chopped
Onion
Chopped
Pita Breads
Warm
Mint Sauce
Lettuce
Shredded
Yoghurt
Plain
Preheat the oven to 150C/130C Fan/Gas 2.
Place the lamb on a double sheet of foil and sprinkle with mint.
Season the lamb with salt and pepper.
Wrap the lamb loosely in the foil, sealing the edges but leaving room for air circulation.
Place the wrapped lamb in a roasting tin.
Cook in the preheated oven for 5-6 hours.
Mix the tomatoes, red pepper, cucumber, and onion in a bowl to create a salad.
Once the lamb is cooked, remove it from the oven and allow it to rest slightly.
Shred the lamb meat using two forks.
Preheat the grill.
Sprinkle the pita breads with a few drops of water.
Grill the pita breads for 1-2 minutes until they puff up slightly.
Cut each pita bread in half.
Fill each pita half with shredded lamb, mint sauce, the mixed salad, lettuce, and yoghurt.
Serve the filled pitas immediately with extra salad.
Expert advice for the best results
Marinate the lamb overnight for enhanced flavor.
Serve with a side of roasted potatoes or rice.
Add a squeeze of lemon juice for extra tanginess.
Everything you need to know before you start
20 minutes
Lamb can be cooked a day in advance and shredded.
Arrange the filled pitas on a platter with extra salad for a colorful presentation.
Serve warm with a side salad.
Offer a variety of toppings like olives and feta cheese.
Complements the lamb and fresh flavors.
Discover the story behind this recipe
A popular dish often served during family gatherings and celebrations.
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