Shredding slow-cooked lamb is perfect for little hand and older children love filling their own mini pitta breads Preparation: 25 minutes | Cooking: 3.5 hours | Makes 6-8 servings | Suitable from 12 months
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
For the pitta’s
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)
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.
Pull the meat into strips (for a sweeter meat, you can pour over 50ml of maple syrup and caramelise in the oven for a further 15 minutes).
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.
Fill each pitta with a little lettuce, add the lamb and tomatoes and optional added extra of redcurrant jelly.
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