Shredded Lamb Shoulder Biria Tacos

Preheat the grill to 160°C.

Season lamb with plenty of salt and pepper.

In the Outback paella pan (or large cast iron), heat the oil over direct medium heat

Sear the lamb on all sides then set aside

In the lamb fat residue add the chillis, peppercorns, cloves, cinnamon stick, beef stock, coriander seeds, cumin seeds, yellow onion, garlic cloves and tomatoes. Add water until all ingredients are just covered. Simmer for 20 minutes.

Allow to cool then remove the cinnamon stick from the mixture. Add the mixture to a blender with the white vinegar and a tablespoon of salt blend until smooth.

Place the lamb back in the pan and cover with the sauce. Add the bay leaves and then close the lid of the grill to allow the lamb to simmer.

Allow the lamb to slow cook for at least 2 – 3 hours, until it is pull apart tender then remove from heat.

Pick the lamb out the mixture into a bowl with just one ladleful of the sauce. Shred the lamb with your hands, mixing with the sauce.

To serve, dip the wraps into the mixture then fill with shredded lamb, crumbled feta, then fold in half and grill lightly on each side until the sauce has crisped.

Serve with red onion, lime and your favourite sides.