This preparation leans into Middle Eastern flavours, with the shoulder wrapped in vine leaves before re-heating. We love to serve the tender lamb with pickles, harissa and chickpea crêpes.

Ingredients

1 x Meatsmith 8-hour Slow Cooked Lamb Shoulder
A handful of pickled vine leaves

For the chickpea crêpes:
1 ¼ cups chickpea flour
1 ⅓ cups water
¼ teaspoon salt
1 tablespoon melted butter

To serve:
Pickles such as turnip or cucumber
Harissa
Chopped parsley

Method

Heat a BBQ (gas or charcoal) with a lid or oven to 180C.

To prepare the pre-cooked lamb shoulder, lay two large sheets of baking paper on your bench, slightly overlapping. In the centre of the baking paper, lay flat enough pickled vine leaves to cover the lamb shoulder. Place the lamb shoulder into the centre of the vine leaves, then use the baking paper to wrap the lamb with the leaves so that it is completely encased. Fold the baking sheet around the shoulder and then tie with kitchen string to hold it together into a tight parcel. 

Place the parcel into the BBQ or oven. Cook for around 1 hour and 15 minutes, then remove and leave to rest for 15 minutes before serving. 

While the lamb is cooking, prepare the crêpes. Combine all ingredients in a blender and blend until smooth.
Heat a medium-sized skillet over a moderate heat, then pour in about 100ml so that it coats a very thin layer of the pan. Cook for about one minute before flipping and cooking for another minute, then remove from the pan. Place the cooked crêpes in between 2 x folded tea towels to keep warm while you make the rest of them.

Serve the lamb simply with the chickpea crêpes, some harissa, pickles and the chopped parsley.