Pulled Lamb Soulaki

INGREDIENTS

• 2kg bone in lamb shoulder
  
• Olive oil, dried oregano, fresh rosemary, salt and pepper for seasoning
  
• 1.5kg Edgell Supa Crunch Ultrafast Chips
  
• 200g tzatziki
  
• 10 x 10” Culinary Select Flour Tortillas
  
• Lettuce and sliced tomato, for serving
  
• 300g Edgell Sliced Beetroot, drained and cut into batons

METHOD

1. Season lamb in olive oil, oregano, rosemary and salt and pepper. Place in an oven bag and slow cook in an oven for 4-5 hours or until tender.  
2. Shred lamb and cook Edgell Chips following packet directions. Make souvlakis to order by spreading tzatziki on each Culinary Select Tortilla, top with lettuce, tomato, Edgell Beetroot, pulled lamb and chips. Serve with extra chips if desired.