Pulled Scotch Lamb Wrap

(Serves 4) Prep time – 10 mins Cook time – 3 hours in the oven or slow

cooker Delicious alongside houmous, salad, Greekstyle yogurt and pomegranate seeds.

You’ll need:

● 1 Scotch Lamb Shoulder (approx 1.15k)

● 1 heaped teaspoon each of ground fenugreek, paprika, cumin and cinnamon ● 4 garlic gloves

● 12 black peppercorns

● Juice of 1 lemon

● 1 onion

● 30ml rapeseed oil

● Sea salt

Method:

Preheat the oven to 170C/325F/GAS 4

Peel the onion and the garlic and chop.

Put them into a food processor or ‘bullet’ blender then add the lemon juice, oil, spices, peppercorns and some salt before blending to a paste.

Put the lamb joint into a roasting dish and with a sharp knife cut some slashes into the meat, then rub the paste into the cuts.

Pour a little water into the base of the tin or slow cooker, cover with foil and roast for 3 hours in the oven, or cook in the slow cooker on high for 3 hours.

Break up the meat using two forks to create your pulled strips.