Slow-Roasted Lamb with a Green Harissa Sauce

Shoulder of British lamb rubbed with a blend of Moroccan spices, slow-roasted for four hours, ready to shred and serve with our green harissa sauce.

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Put in a wrap or a pitta with some roasted red peppers, coriander and a drizzle of natural yoghurt
Serve in a bun with some watercress, natural yoghurt and a sprinkling of pomegranate seeds (it’ll serve four in this way)
Use on top of a salad – it’s fab with our Moroccan Fruity Couscous Salad and some rocket leaves