Moroccan Pulled Lamb with an Orange, Carrot & Pomegranate Salad

There’s something wonderful about lamb shoulder, its high fat content helps it to stay moist; pair it with the sweet acidity of the orange and carrot salad and pile it onto a flatbread you have a wonderful fresh tasting dish.

• 1 whole shoulder of lamb, bone in
• Olive Oil
• 2 tablespoons Ras-el-Hanout Spice mix

Salad

• 2 oranges, segmented
• 2 carrots
• 1 Pomegranate (seeds only)

Flatbreads

• 500g self raising flour
• 500ml plain yoghurt

Dressing

• 150g Plain yoghurt
• 1 tablespoons Harissa Paste

 Set your smoker to indirect heat at 225F or 110C, add wood of your choice.  Mix all the spices together.  Rub the lamb shoulder with a little olive oil and cover evenly with the ras-el-hanout.  Cook for around 6 hours or until very tender (the bone should pull out easily).  Remove from the smoker and leave to rest for 30 minutes before pulling into a nice side shred.

Peel and segment the oranges, peel the carrots and using a vegetable peeler, slice into long thin strips.  Mix the orange, carrot and pomegranate seeds together and leave to one side.  

To make the flatbreads, mix the flour and yoghurt into a sooth dough, shape into small balls and roll out into small round thin discs (around the size of a CD).  Cook the flatbreads either in a hot frying pan or over a hot charcoal fire, flip over to cook both sides.

To serve, pile flatbreads with pulled lamb, add a little of the salad and top with the harissa dressing.