Greek-Style Shoulder of Lamb

• 1 14 kg lamb
• 2 teaspoons mint
• 2 tomatoes
• 1 pepper
• 14 cucumber
• 1 onion
• 4 pita breads
• 4 teaspoons mint sauce
• 1 lettuce
• 200 g yoghurt

1. Preheat the oven to 150C/130C Fan/Gas 2.
2. Put the lamb in the middle of a double sheet of foil and sprinkle on the mint.
3. Season and wrap to make a loose parcel - seal the edges but leave room for the air to circulate.
4. Put in a roasting tin and cook for 5-6 hours.
5. Mix the tomatoes, red pepper, cucumber and onion in a bowl.
6. When the lamb is cooked, shred the meat using two forks - it will be very tender, so this should be easy to do.
7. Preheat the grill.
8. Sprinkle the pittas with a few drops of water and grill for 1-2 minutes until they puff up slightly.
9. Cut in half and fill with the lamb, mint sauce, mixed salad, lettuce and yoghurt.
10. Serve with extra salad.

lamb, mint, tomatoes, pepper, cucumber, onion, pita breads, mint sauce, lettuce, yoghurt

Taken from www.food.com/recipe/greek-style-shoulder-of-lamb-472193 (may not work)