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Greek-Style Shoulder of Lamb

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“Greek-style shoulder of lamb”
5hrs 11mins

Ingredients Nutrition


  1. Preheat the oven to 150C/130C Fan/Gas 2. Put the lamb in the middle of a double sheet of foil and sprinkle on the mint. Season and wrap to make a loose parcel - seal the edges but leave room for the air to circulate. Put in a roasting tin and cook for 5-6 hours.
  2. Mix the tomatoes, red pepper, cucumber and onion in a bowl.
  3. When the lamb is cooked, shred the meat using two forks - it will be very tender, so this should be easy to do.
  4. Preheat the grill. Sprinkle the pittas with a few drops of water and grill for 1-2 minutes until they puff up slightly. Cut in half and fill with the lamb, mint sauce, mixed salad, lettuce and yoghurt. Serve with extra salad.

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