2.5kg lamb shoulder, butterflied with most of outer fat removed
3 onions, sliced
6 cloves garlic, sliced
100g ras al hanout paste (or harissa)
150ml red wine vinegar
150ml chicken stock
1 tbs smoked paprika
1 tbs sumac
2 tbs sea salt

Cucumber salad
2 cucumbers, peeled, deseeded and cut into thick half moons
2 tsp chilli flakes
1 tbs sea salt
Juice zest 1 lemon

Sauce

100ml greek yoghurt
100ml tahini
Half head roasted garlic

To serve
Chopped tomatoes
Pickled chillies
Shredded lettuce
Turkish flatbread
Sumac to serve