Mike van de Elzen: Chipotle pulled lamb shoulder

Cook time: 30 minutes

Prep time: 20 minutes

Serves 6

1 de-boned lamb shoulder

1 small jars chipotle in adobo sauce (available from most supermarkets)

1 bottle hoppy beer

1 tbsp tomato paste

1 tbsp brown sugar

1 tsp salt

1 tsp smoked paprika

1 tsp oregano

Preheat oven to 150*C.

Place the lamb in to deep roasting tray, approx 25 x 20cm. You want the lamb to loosely fit in.

Cover with the chipotle, tomato paste, sugar, paprika, salt and oregano. Time to get you hands dirty, rub all ingredients into the lamb. Then pour over the beer and mix again.

Place a large sheet of greaseproof paper over the lamb then cover the entire roasting tray with tin foil and place into your oven. Cook for 90 minutes, then remove the tinfoil, leaving the paper on and cook for a further 90 minutes.

After this time, time to check the lamb. Remove from the oven and lightly press down the flesh of the lamb. If it stays down, it's ready. If it springs back place it back into the oven. This time really does depend on the size and age of the lamb. Remove the lamb and allow to cool in the juices.

Using a fork, pull apart the meat keeping the meat and discarding the fat. Place into a bowl and pour over the juices. Season with salt if required.

Place back into a clean oven proof dish, cover and keep warm in the oven until required.

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