Dill cucumber yoghurt: Slice 2 baby cucumbers into long strips. Mix with 1/2 cup Greek yoghurt, a small handful of roughly chopped dill, a squeeze of lemon, salt and pepper. Set aside.

Tomato salsa: Finely dice 2 tomatoes and 1 small red onion. Toss with a small handful of roughly chopped parsley or mint, a squeeze of lemon, salt and pepper.

Wraps: Spoon a little of the reserved lamb juice into a large pan over medium-high heat. Press the wraps into the fat one at a time, sprinkle 2 tbsp sesame seeds over the top, and toast for 1–2 minutes each side until golden and crispy.

Reheat lamb: Warm the pulled lamb and onions in a pan with a splash of the reserved juices until heated through.

Serve: Load the wraps with pulled lamb, onions, dill cucumber yoghurt, and tomato salsa. Fold and eat immediately.