Ingredients
10 pocket breads (supermarket bought)
Lamb shoulder, cooked and pulled (see recipe here)
3 Lebanese cucumbers, shaved
1 bunch mint, leaves picked from the stem
1 iceberg lettuce, leaves separated
1 bottle of Beerenberg Garlic Sauce
Directions
Cook lamb shoulder as per recipe here.
Prepare the pocket breads by filling each half with a lettuce leaf, pulled lamb and cucumber. Drizzle generously with garlic sauce and scatter with mint leaves.
Serve prepared pockets in a basket for all to enjoy.
Top tip: For picnic-perfect food, prepare the lamb ahead of time and take the components for everyone to construct their own pocket breads
Quick tip: Fill a squeezy bottle with Garlic Sauce – it’ll make it so much easier.
