TAKE the lamb from the fridge. Begin by finley slicing it. Pick the bigger pieces first, without too much fat. If you need to, trim the fat off. then, roughly chop the smaller pieces, and finely chop the fat. combine in a bowl.
Have a sandwich press on, or jaffle iron will do.Pput the met in on 'toast'. We want a nice crispy result with this meat, fully caramalised and almost crunchy. It will take half an hour, if you have two big serves. Close the lid and let it tick away. It will start by looking like this.
then, chiffonade (or similar!) some iceberg, slice tomato.
You will also need some natural yougurt, which I have incorporated with confit garlic, salt and pepper. You could also add zest of lemon and chopped flat leaf parsely (for the garlic you see, I do a big batch and keep it in oil in the fridge - which lasts three months. See, previous recipes for this) also, you will need some good commerical BBQ sauce.
caramalise
the meat till it looks like this. It should have the texture of crispy bacon, so, in other words still a little fleshy, but mostly crisp. all that lamb fat is excellent. when its done, transfer it to a bowl. after you have made the souva, you need to toast it,. SO, you can choose to keep the lamb fat on the press, or at this point wipe the sandwich press clean.
the meat till it looks like this. It should have the texture of crispy bacon, so, in other words still a little fleshy, but mostly crisp. all that lamb fat is excellent. when its done, transfer it to a bowl. after you have made the souva, you need to toast it,. SO, you can choose to keep the lamb fat on the press, or at this point wipe the sandwich press clean. roll the sucker. and toast it again, ither in a wrap, or halved. 
hot damn. 
