Mexican Spiced Lamb Flatbreads

by Annie M March 07, 2018

Mexican Spiced Lamb Flatbreads

Mexican Lamb Flatbreads

Pulled lamb is a great alternative to pork, and works just as well. The slow cooked shoulder smells great cooking with the Mexican spices, and shreds beautifully to make the perfect flatbreads with a splash of Sriracha mayonnaise.

PREP TIME: 10 hrs
COOK TIME: 5 hrs


For the   lamb
  • 1.5 kg lamb shoulder
  • 2 tbsp Much Adobo About Nothing
For the sauce
    • 4 tbsp  mayonnaise
    • 1 tbsp  sriracha/hot chilli sauce
For the pickled vegetables
  • 1/2 cucumber, small dice
  • 1/2 onion, small dice
  • 5 radishes, thinly sliced
  • 60 ml white vinegar
  • 50g white sugar
  • 2 tbsp water
  • 1 baby gem lettuce, thinly sliced


      1. Rub the Much  Adobo About Nothing all over the lamb shoulder, and return to the fridge overnight
      2. Place the lamb shoulder in a roasting pan and cover with foil. Put in the oven at  140 °C for 5 hours
      3. Remove the foil from the lamb for the final 2 hours 
      4. Add the  vinegar, sugar and water  to a pan and bring to a boil before removing from heat
      5. After allowing to cool for  2 minutes pour the pickling liquor over the diced/sliced vegetables and allow  to cool for 1 hour
      6. Make the sauce by mixing the Sriracha with the mayonnaise
      7. When the lamb is cooked, remove from the oven and let it rest for 30 minutes
      8. Shred the lamb using  two forks
      9. Build the flatbreads by adding the shredded lettuce, followed by the lamb, and top with the pickled vegetables and spiced mayonnaise

    Annie M
    Annie M


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