Your cart is empty
Prep
10m
Cook
4h 30m
Total
4h 40m
Prep
10m
Cook
4h 30m
Total
4h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Take the lamb out of the fridge 30–45 minutes before cooking and bring to room temperature. Preheat the oven to 160°C fan / 180°C conventional.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the lamb (this makes extra portions, see notes)
1
Lamb shoulder, around 800g
2
tbsp
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
650kcal
Fat
29g
Carbs
72g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
the lamb makes around 4/5 portions, I use 75g per portion once cooked. The leftovers make a great houmous bowl (see lamb houmous bowl for that recipe) and you can use the leftovers in wraps too.
we had ours with greek salad, I do a mix of olives, tomatoes, feta cheese, red onion and parsley in mine with lots of oregano.
Only visible to you
Made it?
Cancel
L
Laura
a month ago
What flat breads are in the photo?
Like
Reply
Kimberly
a month ago
you can buy greek style flatbreads from most supermarkets, Sainsbury's do nice ones!
Like
Reply
T
Tianna H
2 months ago
Would this be the same if I used the slow cooker? As I have not pot with a lid for the oven
Like
Reply
Kimberly
2 months ago
Apologies I have only just seen this! This would work in the slow cooker too :) I would still sear the meat first to get that crust on the edges! Then transfer to the slow cooker x
Like
Reply
