Preheat your home oven to 230 °C (445 °F). Finely chop the rosemary, thyme and garlic. Using a mortar and pestle, grind them together with the olive oil.

Cover the lamb with the herb oil and then season with salt and pepper. Place the lamb into a cast iron dutch oven or roasting tin and roast, uncovered, in your oven for 20 minutes. Cover the lamb with a lid or kitchen foil and lower the oven to 140 °C (285 °F); cook for 3 hours.

Once cooked, take the lamb out of the oven. Using a spoon, gently remove the fat from the dish, leaving the juices from the meat. Add the wine, tomatoes and lamb (or alternative) stock; mix together until combined.

Place the lamb back in the oven, uncovered, and cook for 45 minutes. The lamb should be crispy on the top and tender enough to tear with a fork. Remove the lamb from the dutch oven or roasting pan and allow it to cool fully before shredding the meat. Store for up to 3 days in the fridge.

Remove the tomato sauce and place into a separate pan to fully cool. Once cooled, blitz with a blender until smooth (this will be the sauce for the base of the pizza.) Store the shredded lamb and tomato sauce separately in the fridge for up to 3 days.

Finely slice a handful of mint leaves and place into a small mixing bowl. Add the granulated sugar and malt vinegar and stir to combine until the sugar has dissolved.

Tip: If time allows it’s best to make this mint sauce as close to making your pizza as possible This allows the mint to stay as fresh as possible.

Fire up your Ooni pizza oven. Aim for 400 °C to 450 °C (750 °F to 850 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place a dough ball on a lightly-floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimetre) base, then lay the stretched dough over your lightly-floured pizza peel. 

Starting in the centre and working your way out to the edge, spread 4 tablespoons of the tomato sauce, leaving ¼ to ½ inch (1½ to 2 centimetres) for the crust.

Top generously with 50 grams mozzarella and 75 grams pulled slow-roasted lamb shoulder.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using a peel to turn your pizza about every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven, wait 1 minute for it to cool slightly, then top with 4 teaspoons of mint sauce.

Slice into 6 pieces, serve and enjoy! Repeat the steps for the remaining pizzas.