Sort ingredients
willa
QR Code
Listen
Pdf
Whisk together the chicken stock, orange juice, orange zest, honey, cumin, cinnamon, oregano, and minced garlic. Season with salt and pepper.
Add the preserved lemons, bay leaves, and thyme sprigs.
Sear the lamb shoulder well on all sides in the olive oil.
Place the seared lamb in a slow cooker and pour the sauce over it.
Cook on high for at least 5 hours 30 minutes until the lamb is tender and can be easily shredded.
Skim the fat off the sauce and reduce it until it's thick, to use as an extra dip.
Serve the shredded lamb with wraps, salad, and tzatziki. Garnish with parsley, red onions, and chopped spring onions.