This week’s main is one of my favourites, a super satisfying dish of pulled Lamb Flatbread with pickled Cucumber and Red Onion. Be prepared to spend a good few hours in the kitchen with this recipe as it has a few elements that need a long time to produce. If you are Vegan or Vegetarian then you can replace the slow cooked Lamb with Jackfruit junks, slow roasted in the same rub and in the same manner, however it will probably only need half the time in the oven.

This recipe makes two flatbreads, however you will probably find you have enough Lamb for leftovers, I like to freeze any extra down in freezer bags and freeze for another day.

Ingredients (serves 2)

For the rub

  • 3 Garlic cloves
  • 2 Tsp Capers
  • 1 Tsp Salt
  • 1 Tbsp English Mustard
  • 1 Red Chilli
  • 1 Green Chilli
  • 2 tsp Maple Syrup
  • 400 ml Water
  • 1kg Lamb Shoulder

For the Flat bread

  • 4g Instant dry Yeast
  • 250g Plain Flour
  • 4g Salt
  • 160ml hot water

For the Pickle

  • 14 Cucumber
  • 12 red Onion
  • 5g Salt
  • 5g Sugar
  • 50ml White wine Vinegar
  • 125ml Water
  • Freshly ground Pepper

The rest

  • 4 Spring Onions
  • Fresh Mint
  • Fresh Coriander
  • 2 Tbsp Natural Yoghurt
  • 2 Tbsp Terryaki Sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame oil
  • 2 tsp Chilli flakes
  • Pinch Salt
  • Juice of 12 a Lime

finished dish


  • Begin by preparing the rub for the Lamb.
  • In either a blender or a mortar and pestle combine all of the rub ingredients (excluding the water and Lamb joint). Blend or grind until almost smooth.
  • Set the Lamb shoulder in a roasting dish, elevated from the base on a rack that fits inside the dish. Spread the rub all over the Lamb, making sure to cover every spot. Preheat the oven to 160 degrees celsius.
  • Carefully pour the hot water into the base of the roasting tin, being sure not to get any on the Lamb itself. If the water Reaches the base of the lamb, try to elevate it higher using halved onions or carrots if you don’t have a rack.
  • Cover the tray fully with tin foil, this will help to create steam. Slow roast in the oven for 4 hours. Try not to open the oven or the foil too much during this time.
  • Once the four hours are up, remove the lamb from the oven and allow to sit and cool, tin foil still on, for a further hour.
  • Using either your hands or two forks, begin to tear and shred the lamb into small strips (like you would pulled pork). Transfer the shredded Lamb to a bowl and drizzle in any remaining juices from the roasting tin. Set aside in the fridge. This Lamb will be enough for 4 or five meals, so I would recommend freezing half of the Lamb in zip lock bags.

To make the Flat-breads

  • Pour the body temperature water into a large mixing bowl and sprinkle the yeast on top.

  • Add the Flour and the Salt and begin to kneed the dough (either by hand or using a hook attachment on a mixer) for several minutes until it becomes smooth and taught. The dough should be able to stretch well without breaking, this will be a sign that gluten has developed.

  • Transfer the kneaded to an oiled bowl and cover with cling film or a tea towel. Allow to rise in a warm spot for 1-2 hours or until doubled in size.

  • Alternatively you can prepare the dough the night before and do a slow rise in the fridge overnight.

  • Whilst the dough is proving, prepare the pickle.

  • Simply mix the Salt, Sugar, Vinegar, Water and Black Pepper together in a jar or container. Shake until the Sugar and Salt are mostly dissolved. Feel free to add flavours such as chilli, Garlic, Coriander or Bay to add more flavour.

  • Slice up the Onion and Cucumber thinly and add to the Pickle Liquor. Allow to marinade in the liquor for at least one hour before use. You can store any excess in the liquid for a couple of weeks in the fridge.

  • Once the flatbread dough has risen, turn it out onto a lightly floured surface and divide into two equal balls. Roll out using a rolling pin or your hands to create two flat circles of dough, around 25cm in diameter.

  • Heat up a cast iron skillet, or a heavy based frying pan, until you can feel the heat strongly if you put your hand above the pan ( be careful not to burn yourself). Once hot, Carefully lay down one of the flatbreads into the base. Allow to cook undisturbed for 1-2 minutes. The top side should begin to puff up with the steam.

  • After two minutes flip the flatbread over onto the uncooked side and continue to cook for a further 2 minutes. You want both sides to be puffed up and have dark brown patches all over. Your flatbread may need a little extra time if it is thick, so just keep your eye on things and use your judgement, too long and they will burn, too little and the dough inside will be raw.

  • Cook both flatbreads in this manner, then set aside to be warmed through later.

  • To fry up the shredded Lamb, add the Terryaki, Soy, Mirin, Sesame, Chilli and lime to a large frying pan. (you can use the same one from the flatbreads). Heat on medium high heat until it starts to bubble.

  • At this point add the shredded Lamb, as much as you want for your portion size (I do roughly a large handful per person). Stir everything together to ensure an even flavour coverage. Continue to cook for 5-6 minutes where everything should look sizzling and smell fragrant.

  • To assemble the dish, Lay a flatbread on a large plate. Spoon over 1 Tbsp of the yoghurt and spread over the flatbread.

  • Arrange half of the Lamb on top, followed by a good portion of the pickles (not the liquid).

  • Slice up some Spring Onions, fresh Mint and Coriander and sprinkle generously over the dish.

  • Repeat for each serving.