lamb wraps


  • shoulder of lamb
  • Olive oil
  • butter
  • Garlic ¾ cloves
  • Salt & Pepper
  • Salad
  • Wraps or pittas
  • Cumin
  • Turmeric


Make a dozen or more cuts into the meat with a sharp knife.

Mix the butter with the garlic, spices and olive oil. Spread the mixture over lamb, working some butter into the incisions made with the knife. Place the lamb into a roasting tincover with foil, sealing the edges tightly.

Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone.

After the lamb has had enough time Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colour.

Transfer the lamb to a plate and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb.

Shred the lamb and put with a plain green salad into pittas or wraps