Sandwiches, burgers, and wraps
This brunch classic takes patience: lamb shoulder is slow-cooked with tomatoes and bay leaves until tender, shredded, and stuffed into whole wheat bread.
Cut the lamb shoulder into large pieces and rub with salt and black pepper.
Sauté the onion and garlic cloves in olive oil until golden. Add the lamb and brown it on all sides.
Add the chopped tomatoes and bay leaf, then pour in enough hot water to cover the meat. Cover and cook over low heat for 85 minutes, until the lamb falls apart when pierced with a fork.
Remove the cooked lamb from the liquid and shred it with two forks. Moisten with a few spoonfuls of the cooking liquid if needed.
Slice the whole wheat rolls in half and fill generously with the shredded lamb.
Do not lift the lid often while the meat cooks, since heat loss will lengthen the cooking time. Let the meat cool slightly before shredding so you do not burn your hands. Allergen: Contains wheat (gluten).
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