My wife, Cath, makes an amazing slow-roasted lamb. We cook a decentsized one at the weekend and have it as leftovers in various dishes during the next few days. Pulled lamb in this kebab-style toastie is the way to go, though, says Darren. This is an edited recipe from Chefs Eat Toasties Too by Darren Purchese (Hardie Grant, RRP $29.99). Available in stores nationally now.