Pulled lamb Reuben sandwich

Pre-heat oven to 200°C on grill.

Mix together aioli and Dijon mustard to make a sauce.

Heat the pre-cooked pulled lamb in microwave for 2 and a half minutes and stir through.

Make Reuben sandwich by lightly buttering bread on both sides, then evenly spreading pulled meat, cheese and sauerkraut across two slices of bread.

Spread the sauce mix on the remaining two slices of bread and lightly grill or oven-bake in the oven till lightly toasted. Approximately 3 minutes each side.

Alternatively use more butter and butter the outside of the bread as well and heat through using a sandwich press or fry on the stove.

Serve and enjoy.

For this recipe we used Magill's pre-cooked pulled lamb. However, if you want to make your own pulled lamb you can follow the method below.

Preheat the oven to 130°C conventional bake.

Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.

Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden.

Add 4-5 garlic cloves and cook for another few minutes.

Add a cup of wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom).

Add 1 cup of beef stock, 4 rosemary stalks, 3 bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.

Add the lamb to the dish, skin-side up. Spread 1 Tbsp of mustard and 2 finely chopped anchovies over top and drizzle with olive oil. Sprinkle with cumin seeds and season.

Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Baste the lamb a couple of times whilst cooking.

Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.

Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.