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I found this recipe in a Mexican book years ago, so I often find myself serving the dish with soft tortillas, a salad and a tomatillo birria – a spiced tomatillo braise made with a slow-cooked joint of meat – as part of a Central American feast.

Braised lamb shoulder wraps with grilled tomatillo salsa

Serves about 6

• 1 whole lamb shoulder

• olive oil, for rubbing

• salt, for rubbing

• 2 tsp sea-salt wraps, to serve

MARINADE

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• 1 tsp black pepper