Note
1: Preheat your home oven to 230 °C.
Finely chop the rosemary, thyme and garlic. Using a mortar and pestle, grind them together with the olive oil.
2: Cover the lamb with the herb oil and then season with salt and pepper.
Place the lamb into a cast iron dutch oven or roasting tin and roast, uncovered, in your oven for 20 minutes. Cover the lamb with a lid or kitchen foil and lower the oven to 140 °C; cook for 3 hours.
3: Once cooked, take the lamb out of the oven.
Using a spoon, gently remove the fat from the dish, leaving the juices from the meat. Add the wine, tomatoes and lamb (or alternative) stock; mix together until combined.
4: Place the lamb back in the oven, uncovered, and cook for 45 minutes.
The lamb should be crispy on the top and tender enough to tear with a fork. Remove the lamb from the dutch oven or roasting pan and allow it to cool fully before shredding the meat. Store for up to 3 days in the fridge.
5: Remove the tomato sauce and place into a separate pan to fully cool.
Once cooled, blitz with a blender until smooth (this will be the sauce for the base of the pizza.) Store the shredded lamb and tomato sauce separately in the fridge for up to 3 days.
6: Finely slice a handful of mint leaves and place into a small mixing bowl.
Add the granulated sugar and malt vinegar and stir to combine until the sugar has dissolved.
Tip: If time allows it’s best to make this mint sauce as close to making your pizza as possible This allows the mint to stay as fresh as possible.
7: Fire up your Ooni pizza oven.
Aim for 400 °C to 450 °C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
8: Place a dough ball on a lightly-floured work surface.
Push the air from the centre out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimetre) base, then lay the stretched dough over your lightly-floured pizza peel.
9: Starting in the centre and working your way out to the edge, spread 4 tablespoons of the tomato sauce, leaving 1½ to 2 centimetres for the crust.
10: Top generously with 50 grams mozzarella and 75 grams pulled slow-roasted lamb shoulder.
11: Slide the pizza off the peel and into your oven.
Cook for 1 to 2 minutes, using a peel to turn your pizza about every 20 seconds to ensure an even bake.
12: Remove the cooked pizza from the oven, wait 1 minute for it to cool slightly, then top with 4 teaspoons of mint sauce.
13: Slice into 6 pieces, serve and enjoy!
Repeat the steps for the remaining pizzas.