"My wife, Cath, makes an amazing slow-roasted lamb. We cook a decent-sized one at the weekend and have it as leftovers in various dishes during the next few days. Pulled lamb in this kebab-style toastie is the way to go, though." – Darren Purchese

This is an edited recipe from Chefs Eat Toasties Too by Darren Purchese (Hardie Grant, RRP $29.99).

What you need to know before you start

Start this recipe 12-24 hours before serving to allow the lamb shoulder to marinate. The dish requires 3 hours 30 minutes-4 hours of cooking time, however it involves very little hands-on cooking time beyond preparing the marinade and regularly basting the lamb. You’ll need basic cooking equipment including bowls, a zester, a roasting pan and a sandwich press for the pita. 

Why is this the best slow-roasted lamb shoulder toasted pita recipe?

This simple and flavourful recipe is easy to prepare and is guaranteed to create lusciously tender lamb. The juicy lamb is added to a pita with a fresh yoghurt sauce, red onion and peppery rocket for a no-fuss handheld dinner that’s guaranteed to impress. Plus, the recipe prepares more lamb that’s needed for the pita, meaning leftovers for tomorrow night’s dinner (think topping for a pizza or tossed through a warm salad). 

Does lamb shoulder get more tender the longer you cook?

The slow cooking process transforms lamb shoulder into meat that’s melt-in-your-mouth tender and easy to pull apart. The lamb’s natural fat slowly renders down, keeping the meat moist and succulent while adding extra flavour and becoming more tender the longer you cook. It will be ready to serve after 3 hours 30 minutes-4 hours. 

What ingredients you’ll need

Pita bread: The pita acts as the perfect vessel to hold all the ingredients of the slow-roasted lamb shoulder toastie, with its soft interior and slightly crispy exterior after toasting.

Red onion: The sliced red onion adds a sweet, sharp bite that balances the richness of the lamb and provides a pop of colour and flavour.

Rocket: Fresh rocket introduces a peppery, slightly bitter note that cuts through the richness of the lamb and adds freshness to the pita.

Lemons: The zest and juice of lemons provide a bright, citrussy acidity that helps to tenderise the lamb for the marinade. It’s also used in the yoghurt sauce.

Dijon mustard: Mustard adds a tangy, sharp kick that complements the lamb's rich flavours and enhances the overall depth of the dish.

Light olive oil: Light olive oil helps to roast the lamb to perfection, contributing a subtle richness without overpowering the other flavours.

Dried oregano: Oregano infuses the lamb with earthy, aromatic notes.

Fresh thyme leaves: Fresh thyme imparts a warm, woodsy fragrance to the lamb.

Fresh rosemary leaves: Rosemary contributes a fragrant aroma that pairs beautifully with lamb.

Garlic cloves: Garlic provides a savoury, aromatic base note that enhances the lamb’s natural flavours. It’s also grated into the yoghurt sauce.

Lamb shoulder (bone-in): The star of the recipe. Bone-in lamb shoulder adds richness, while its slow roasting yields tender, juicy meat that falls off the bone.

Greek-style yoghurt: Greek-style yoghurt forms the base of the cooling yoghurt sauce.

Flat-leaf parsley leaves: Parsley adds a bright, fresh herbaceous note to the yoghurt, cutting through the richness of the lamb and providing a pop of colour.

Mint leaves: Mint offers a refreshing burst of coolness that complements the lamb and enhances the yoghurt sauce.

Dill: Dill provides a delicate, slightly tangy herbal flavour to the sauce.

White wine vinegar: White wine vinegar adds a touch of acidity that cuts through the richness of the lamb and ties together the flavours in the yogurt sauce.

How long and at what temperature do you slow roast lamb shoulder for?

The temperature and time for slow-roasting lamb shoulder can vary slightly depending on your oven and your desired results. This recipe calls for a 150°C/130°C fan-forced oven for 3 hours 30 minutes-4 hours for a 1.8kg bone-in lamb shoulder. For ultra-tender results, you can roast at a lower temperature (120°C/100°C fan-forced) for 6-8 hours. Cover the lamb with foil throughout the cooking time to retain moisture. You can then uncover and increase the heat to 220°C/200°C fan-forced for 15 minutes to caramelise.

How to store leftover slow-roasted lamb shoulder

This recipe creates more lamb shoulder that’s needed for the pita. Store leftovers by letting the lamb cool completely before placing it in an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Use leftover lamb in a tagine, a soup or a pie.

How to serve slow-roasted lamb shoulder toasted pita 

When you’re ready to enjoy, assemble your pita by topping with shredded lamb, red onion, rocket and yoghurt sauce. Fold the pita in half and toast in a sandwich press until warm and golden. Enjoy as is or with a side of homemade fries to complete your feast. 

Drink pairings with our slow-roasted lamb shoulder toasted pita 

Slow-roasted lamb shoulder benefits from a drink that complements the depth of flavours and cuts through the richness. We recommend a bold shiraz, a subtly spicy grenache, a full-bodied chardonnay or even a simple glass of sparkling water with a lemon slice. 

If you love our slow-roasted lamb shoulder toasted pita, try this 

For more simple slow-roast and slow-cook recipes, try these team favourites:

• Porchetta (slow-roasted roll pork)
• Slow-cooked oxtail tagliatelle with pangrattato
• Slow-cooked chicken, fennel and rice soup