Slow Cooked Pulled Lamb

Lamb has always been one of my favourite meats and this recipe perfectly displays its versatility. The melt-in-the-mouth shoulder is rich and warming and reminds me a little of crispy Peking duck from your Chinese… In fact, I simply reheat any leftovers on the bone and shred the meat off into pancakes or wraps with spring onion, cucumber and sweet chilli or hoisin sauce! – Chris Reeks