6hr Lamb Shoulder Turkish Bread Sanga

Method

• 1)

  Pop your oven on 150C and place the boneless lamb should into a pot that has a lid, cover with 1L of chicken stock and a generous seasoning of salt and pepper. Pop on the lid and whack it into the oven for 5.5 hours. I don’t get started on the rest of the ingredients until this first period of cooking is completed.

• 2)

  Pull the lamb out of the oven crank the temp to 220C remove the lid from the pot and place it back into the oven for 30 minutes to crisp up the lamb.

• 3)

  While the lamb is crisping make the cucumber salad by grating ribbons off 2 of the cucumbers lengthways, keep rotating the cucumber and only go down to the seeds. The seeds are too wet for a sandwhich. You can then finely chop a heaped tablespoon of dill and mint and add those to the cucumbers. Add the juice of half a lemon and drizzle of olive oil and toss. Set that to one side.

• 4)

  Next place 250g of Greek yoghurt into a bowl, zest or mince one clove of garlic, finely dice one cucumber discarding the seeds, add one tbsp of honey, pinch of flakey salt and crack of black pepper, juice of half a lemon, heaped tbsp finely chopped dill and drizzle of olive oil.

• 5)

  Pull the lamb out of the oven after the final 30 minutes. Use tongs to break apart the lamb should into chunks and place it into a bowl.

• 6)

  Construct the sanga by cutting the Turkish loaf down the middle, add the tzatziki, then the lamb, cucumber salad and then add the lid of the Turkish loaf. Carefully cut into 6 sangas and enjoy!