1 Allow 150g of lamb per person and ask your butcher to trim as much fat from the shoulder as possible. Place in a roasting pan, season well with salt and pepper and just cover with red wine, and the zest and juice of 2 oranges. Add some whole garlic cloves if you like. Roast in a moderate oven until fall-apart tender. Rest and keep warm .
2 Warm some pita bread in the oven. Mix together 2 cups of plain natural yoghurt with the juice and zest of a lemon, 2 teaspoons of ground cumin and 2 crushed garlic cloves (optional). For a fresh touch, add some shredded mint.
3 Slice the lamb into chunky pieces, put a bowl of rocket on the table and let guests make their own pita pockets , moistening the filling with the yoghurt sauce.
