Slow Roasted Lamb Pita Pockets with Minted Mayonnaise

Serves 4-6
  • 1 small boneless lamb shoulder
  • 1 large jar tomato pasta sauce (tomato & garlic etc)
  • 2 teaspoons Moroccan seasoning
  • 2 tablespoons Worcestershire sauce
  • ½ cup Best Foods™ Mayonnaise
  • 2 tablespoons lemon juice
  • 10 mint leaves finely shredded
  • Sea salt & cracked pepper
  • Pita pockets, cos or green salad leaves, finely sliced red onion rings, diced red pepper and chopped sundried tomatoes to serve. 

Preparation Time: 10 minutes

Cooking Time: 2-3 hours for the lamb

  1. Pre-heat the oven to 170 degrees.
  2. Arrange the lamb in an oven proof dish and pour over the combined pasta sauce, seasoning and Worcestershire sauce. 
  3. Cover and cook for 2-3 hours stirring occasionally (add a little water if the sauce is to thick) until the meat begins to fall apart.
  4. Let cool then pull meat into bite size pieces.
  5. Combine the mayonnaise with the lemon juice, mint, sea salt and pepper.
  6. Fill warm pita pockets with greens, lamb, onion and vegetables and drizzle over the minted Best Foods Mayonnaise.


Recipe by Jo Wilcox