Pulled mutton shoulder with coleslaw

Serves 6 For the pulled mutton 2kg mutton shoulder 2 garlic cloves, peeled and chopped 2 tsp paprika 2 tsp ginger 2 tbsp tomato puree 2 tbsp olive oil 1 tbsp capers 2 tbsp fresh thyme leaves, plus extra for garnish 2 tbsp honey zest and juice of 1 lemon sea salt and white pepper

For the coleslaw

1 onion, peeled and sliced 2 carrots, trimmed and sliced 1 red cabbage, sliced 2 tbsp currants 100g yogurt 2 tbsp fresh flat leaf parsley crusty bread rolls, to serve In a food processor, blend the garlic, paprika, ginger, tomato puree, oil, capers, honey and thyme. Add the lemon zest and half the juice. Reserve the rest of the juice for the coleslaw. Season with salt and pepper. Place the mutton in a deep oven tray and massage the mixture all over the meat. Marinate for 1 hr, or overnight if time. Remove from the fridge 15 mins before cooking. Preheat the oven to 160°C/gas mark 3. Pour 100ml cold water into the oven tray, then roast for 4 hrs, basting every 30 mins. In the meantime, combine the onion, carrots, red cabbage, currants and yogurt in a large bowl. Rip in the parsley, season with pepper and add the remaining lemon juice. Stir thoroughly and transfer to a serving bowl. Leave to chill until needed. Place the mutton onto a wooden board and cover with tin foil to rest for 10 mins. Then, take two forks and pull the meat apart, using one to hold the meat in place and the other to tear it. Garnish with thyme leaves and serve with the coleslaw and bread rolls.