Slow cooked, mouthwatering pull apart lamb. Hours and hours of slow roasting, but doesn't take you a great deal of time to prepare.  I love middle eastern flavours, and I am a big fan of Ottolenghi. The lamb in this recipe would be perfect to go with the sweet potatoes below, or fresh pickled red cabbage.  When you get your lamb, get grass-fed and if possible organic. For the animals welfare, our environment and your own health. It is more costly but quality beats quantity any day, not to mention flavour. So try to eat less meat to be able to get better quality, 2 or 3 times a week. Less meat more veg! Click here for the recipe.