Step 1

Whisk together the vinegar, oil, dried herbs, garlic granules, cinnamon and pepper. Put the lamb shoulder in a dish or sturdy food bag, pour over the marinade and make sure all the meat is covered. Marinate for at least an hour, but ideally overnight.

Step 2

Heat the slow cooker to low. Put in the lamb and marinade, and sprinkle everything with the sea salt. Cook for 5 hours, then up the slow cooker to high and cook for another hour while you get the rest of the fillings ready.

Step 3

Mash the tahini with the garlic and oil in a bowl then gradually mash in the yogurt with 2 tbsp water to a smooth, thick sauce. Season with the sugar and plenty of salt. Toss the onion with the cucumber and dress with the lemon juice.

Step 4

Cook the fries following pack instructions until really golden and crispy, and, when they’re almost ready, heat the flatbreads and wrap in a clean tea towel to keep warm.

Step 5

Lift the lamb from the slow cooker and pour any juices into a jug (or gravy separator, if you have one). Use a couple of forks to shred the meat, discarding the bones, any gristly bits and large bits of fat that haven’t melted away. Pour off the fatty oil that has risen to the top of the juices, then toss the shredded meat with as much of the juice as you like. Taste for seasoning. Spread the warm flatbreads thickly with the garlic sauce, then top with piles of meat, veg, crispy fries and hot sauce, if you like. Wrap up and eat straight away.