Recipes
Date posted: 02/03/2023
Ingredients
| Farmstead lamb shoulder tied | 800g |
| Mozambican coconut piri piri paste | 100g |
| White cabbage | 1/4 |
| Red peppers | 200g |
| Everyday Favourite apricot halves in juice | 150g |
| Mint | 30g |
| Sweetcorn in water | 150g |
| Low fat natural yoghurt | 100g |
| Everyday Favourites ground cumin | 20g |
| Everyday Favourites white pitta bread | 10 |
| Sriracha hot sauce | 30ml |
Method
- Place the lamb shoulder in a suitable metal tray and rub all over with the paste. Leave to marinate in the fridge over night if possible
- Roast the marinated lamb in a hot oven at 200°C for 1 hour, once cooked leave to rest
- Shred the white cabbage, slice the peppers, chop the soaked apricots and chop the mint. Combine all together with the sweetcorn in a bowl, then add the yoghurt and cumin and mix together well
- Char the pittas on the grill, then layer up the spicy lamb, slaw, drizzle over the Sriracha and finish with microherbs
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