Score the lamb shoulder. Rub lamb with olive oil, oregano, garlic, salt and pepper. Massage well into lamb.
Place half the oil in a large, heavy based frying pan over a moderately high heat. Add celery carrot and onion, sauté for 5-8 minutes or until caramelised. Place in a deep half gastronorm.
Return pan to the heat and add remaining oil. Add lamb, brown all over and place on top of mirepoix.
Add stock, cover with baking paper and foil. Place in combi oven at 94°C for 10 hours or 160°C for 4 hours. Remove from oven and reset. Pull lamb off the bone and shred.
Spread warm pita with tzatziki and or taramasalata, followed by red onion, roast capsicum, parsley, tomatoes, salad leaves and a generous serving of lamb. Add crispy hot chip, wrap the pita and serve.
