Five ingredient slow-cooked lamb wraps

Luscious lamb wraps make an ideal family meal.

  • 5 mins preparation
  • 9 hrs 50 mins cooking
  • Serves 6
  • Print
Only five simple ingredients and the use of a slow cooker you can create these delicious slow-cooked lamb wraps for a tasty family meal.


  • 1.8 kg lamb shoulder with bone
  • ¼ cup (30g) za'atar
  • 6 large pitta bread (570g)
  • 60 grams rocket leaves
  • ¾ cup (210g) tzatziki
  • 2 tablespoons olive oil
  • sea salt flakes
  • freshly ground black pepper


  • 1
    Rub lamb all over with 2 tablespoons of the za'atar.
  • 2
    Heat oil in a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting. Cook lamb, turning, for 5 minutes or until well browned. Add ⅓ cup (80ml) water. Adjust setting to LOW; cook, covered, for 9 hours 45 minutes.
  • 3
    Carefully remove lamb from slow cooker. Shred meat coarsely using two forks; discard bones and cooking liquid.
  • 4
    Warm bread following packet directions. Top pitta bread with lamb, rocket and tzatziki; sprinkle with remaining za'atar and season to taste. Roll wraps to enclose filling; serve.
  • 5
    Add sliced tomato to the wraps in step 4, if you like.


Use boneless pork shoulder instead of lamb.Refrigerate lamb at the end of step 3 in an airtight container for up to 3 days. Recipe is not suitable to freeze.

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