Egan's Square Cut Lamb Shoulder-Pita Pockets Recipe
How to Roast a Square Cut Shoulder
Our Food Production Chef Egan is using the lamb square cut shoulder roast from our regenerative grass fed Green Range Lamb, roasted and pulled apart for a delicious middle easter inspired pita pocket. Savour the flavour of 100% grass fed and finished, from our Great Southern region in WA.
Party Starter
Make 6 or 10 of these and fill with your favourite pita accompaniments such as this delicious pickled red onion and easy toum sauce perfected by our chef Egan.
Made fresh using WA produce and regenerative grass fed lamb at dirtycleanfood.com.au
Ingredients
Serves 6+
Slow Cooked Lamb Shoulder
- 1 lamb shoulder
- 2 tbsp salt
- 2 tbsp moroccan spice mix
Pickled Red Onion
- 2 small red onions
- 1 cup vinegar
- 1 cup water
- 2 tbsp salt
- 1 tbsp caster sugar
- 2 garlic cloves
Toum -Lebanese garlic sauce
- 120g peeled garlic
- 3 lemons- juiced
- 300ml neutral oil
- 1Tbsp salt
**Place all ingredients in fridge ahead of time, ensure thoroughly chilled to prevent the sauce from splitting.
Pita and Toppings
- Pita pockets
- Mint
- Parsley
Shop the Recipe
Essentials
Method
For the lamb
- Preheat oven to 160 degrees celsius, mix salt and spice mix together
- Rub spice/salt mix completely over lamb shoulder, sear in preheated pan over medium heat
- Place into oven tray, add 1 cup of water or stock if you have it, cover tightly with foil to keep in moisture. Double wrap if required
- Place into oven, check after 1 hour and top up water if necessary. Check after another hour-using a fork or tongs try and pull the meat apart. Continue cooking until desired tenderness
Pickled onion
- Place all ingredients except for red onion into pot and bring to boil
- Cut red onion into wedges
- Remove pickling liquid from heat and add onions
- Refrigerate immediately
Garlic sauce
- Place all ingredients except for veg oil into food processor or blending jar for use with stick blender
- Blitz ingredients until you have reached a smooth consistency
- Working very slowly, incorporate all of the vegetable oil. Pause to allow the veg oil to emulsify if you see it pooling at the top
Assemble-
Stuff pita pockets with generous toppings and drizzle with garlic sauce- enjoy!
