1. For the Pulled Lamb, combine garlic, rosemary, thyme, fennel seed, lemon zest, oil, salt and pepper. 
2. Rub over lamb and marinate overnight.
3. Place into a roasting tray with white wine. Cover tightly with baking paper and foil.
4. Roast at 150°C for 5-6 hours until fork tender.
5. Rest for 30 minutes. Remove bones and shred.
6. Reduce cooking juices and fold back through lamb.
7. For the Pesto, blend the basil, parmesan, garlic, lemon juice and half of the olive oil.
8. Add the pistachios, and pulse blend to the required texture, adding the remaining olive oil. Season to taste.
9. For the Whipped Stracciatella, fold all ingredients.
10. For the Pickled Red Onion, Bring water, vinegar, salt and spices to a boil. Remove from heat, add the onion and cool. Chill overnight.
11. To assemble, unfold cooked panuozzo. Spread the base with pistachio pesto.
12. Layer ingredients, finish with a drizzle of pesto oil and crushed pistachio.
13. Close, cut in half and serve immediately.

Assembly per serve

• 1 wood fired panuozzo
• 20g pistachio pesto