Slow roast lamb mini pittas

Perfect for little hands

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

  • 10 Portions

  • 5 hours mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 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.