Ingredients
- For the slow cooked lamb
- Farmstead lamb shoulder tied 1
- Harissa paste 100g
- Everyday Favourites red wine vinegar 20ml
- Tate & Lyle dark soft brown sugar 50g
- Everyday Favourites paprika 10g
- Maldon sea salt 5g
- Everyday Favourites oregano 10g
- For the pickled carrot salad
- Carrot fine cut 1kg
- Mint chopped 10g
- Everyday Favourites crushed chillies 2g
- Everyday Favourites white wine vinegar 80ml
- Pure olive oil glass 40ml
- World of Spice za'atar spice 5g
- Everyday Favourites sesame seeds 20g
- Tate & Lyle caster sugar drum 30g
- For the pitta
- Olive & tapenade round pitta 20
- Slow cooked lamb (pre-made) 800g
- Tahini paste 100g
- The Real Deli tzatziki 240g
- Fresh mixed herbs - mint & parsley 50g
- Pickled carrot salad (pre-made) 500g
- Lemon wedges 10
- World of Spice sumac spice 10g
- Pomegranate seeds 50g
Method
Slow cooked lamb 1. Trim the shoulder and tumble all the ingredients together and place over the lamb. 2. Vac Pac and water bath for 7 hours at 72c. 3. Once cooked for 7 hours remove from the bag with all the juices and place into an oven tray - cook at 180c for another hour until the natural juices have reduced down then pull the lamb and keep warm until required. Pickled carrot salad 4. Slice all ingredients and toast the sesame seeds. 5. Mix all ingredients together and chill until required. The pitta 6. Char grill the pitta until warm. 7. Top with the lamb, tahini paste, tzatsiki, herbs, pickled carrot salad and another pitta. 8.Cut in half and dust with sumac, pomegranate seeds and a wedge of lemon. Looking for a lamb wholesale supplier? Click the link to find out how we can help you. More from bidfood
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