Spring Slow Roast lamb in mini pita

Spring Slow Roast lamb in mini pita

perfect for little hands

Serves 6 | Suitable from 1 year | Preparation: 25 minutes | Cooking: 3.5 hours


Shredding slow-cooked lamb is perfect for little hands, and children love filling their own mini pitta breads

Element Break


  • 500g boneless shoulder of lamb
  • Salt and black pepper
  • 2 tbsp olive oil, for frying
  • 50ml apple juice, not from concentrate
  • 50ml honey or maple syrup
  • 2-3 sprigs rosemary
  • 12 cherry tomatoes, quartered - ½ cucumber, diced - ½ head iceberg lettuce, shredded - 2 tbsp mayonnaise - 12 mini pitta breads - Toasted 1½ tbsp redcurrant jelly (optional)


  1. Preheat the oven to 180C/350F/gas mark 4. Season the lamb, then brown the meat on all sides in a frying pan. Transfer to a roasting tray, add the rosemary and pour the apple juice and honey over the meat. Seal the tray with baking foil and cook for 3½ hours, then remove from the oven and leave the meat to rest until cold.
  2. Pull the meat into strips (for a sweeter meat, you can pour over 50ml of maple syrup and caramalise in the oven for a further 15 minutes).
  3. Mix the tomatoes and cucumber with the lamb. Shred the crisp lettuce, squeeze over some lemon or lime juice, then stir the mayonnaise through it.
  4. Fill each pitta with a little lettuce, add the lamb and tomatoes and optional added extra of redcurrant jelly.