Preheat the oven to 150C/130C Fan/Gas 2. Put the lamb in the middle of a double sheet of foil and sprinkle on the mint. Season and wrap to make a loose parcel - seal the edges but leave room for the air to circulate. Put in a roasting tin and cook for 5-6 hours.
Mix the tomatoes, red pepper, cucumber and onion in a bowl.
When the lamb is cooked, shred the meat using two forks - it will be very tender, so this should be easy to do.
Preheat the grill. Sprinkle the pittas with a few drops of water and grill for 1-2 minutes until they puff up slightly. Cut in half and fill with the lamb, mint sauce, mixed salad, lettuce and yoghurt. Serve with extra salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1114.91 Kcal (4668 kJ)
Calories from fat	652.28 Kcal
		% Daily Value*
Total Fat	72.48g	112%
Cholesterol	228.13mg	76%
Sodium	544.01mg	23%
Potassium	1054.96mg	22%
Total Carbs	40.29g	13%
Sugars	3.3g	13%
Dietary Fiber	3.3g	13%
Protein	60.06g	120%
Vitamin C	10.5mg	17%
Vitamin A	0.1mg	4%
Iron	23.7mg	131%
Calcium	143.2mg	14%

Amount Per 100 g
Calories	192.82 Kcal (807 kJ)
Calories from fat	112.81 Kcal
		% Daily Value*
Total Fat	12.53g	112%
Cholesterol	39.45mg	76%
Sodium	94.09mg	23%
Potassium	182.45mg	22%
Total Carbs	6.97g	13%
Sugars	0.57g	13%
Dietary Fiber	0.57g	13%
Protein	10.39g	120%
Vitamin C	1.8mg	17%
Iron	4.1mg	131%
Calcium	24.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.7

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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