Using a sharp knife, lightly score the lamb fat in a criss-cross fashion, making sure you don’t pierce the meat.
Pound the cumin, coriander and fennel seeds, the saffron and 1 good pinch of sea salt and white pepper in a pestle and mortar. Pick in the rosemary leaves and 2 of the thyme sprigs, finely grate in the orange zest, then muddle in the softened butter until combined.
Rub the spiced butter all over the lamb, then tightly wrap in a layer of damp greaseproof paper and tin foil. Place the lamb into a roasting tray and place on the top shelf of the hot oven.
Immediately reduce the temperature to 130ºC/250ºF/gas ½, and cook for around 7 hours, or until falling off the bone.
Halve and place the tomatoes in a large roasting tray with the whole bulb of garlic. Pick in the remaining thyme leaves, drizzle with oil and season with salt and black pepper.
After 3 hours, place the tray of tomatoes in the hot oven, underneath the lamb, and cook for the remaining 4 hours, or until the tomatoes are super-soft and caramelised.
To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Place into a large bowl with the vinegar and cloves. Mix well.
To make the flatbreads, combine the flour, 1 good pinch of salt and 120ml of cold water until it forms a dough.
Knead for a couple of minutes on a flour-dusted surface, then divide into 8 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
In batches, place the flatbreads into a large non-stick frying pan for 2 minutes, or until cooked but not coloured, turning halfway. Keep warm in foil as you go.
Shred the lettuce, then halve the pomegranate and bash with a wooden spoon until the seeds come tumbling out.
Mix the harissa and rose water in a small bowl, then season to taste.
Pick and bash the mint leaves in a pestle and mortar, place in a serving bowl with the yoghurt and vinegar, then mix to combine.
Once ready, remove the tomatoes from the oven and squeeze the garlic flesh out of their skins. Using 2 forks, shred the lamb, removing and discarding the bones and any wobbly bits.
Wrap the warm flatbreads into a rough cone shape (if they’ve cooled, reheat in a hot pan), then stuff in the shredded lettuce and lamb, spoon in the tomato and garlic mixture and scatter with the pomegranate seeds. Add a dollop of minty yoghurt and a drizzle of rose-spiked harissa, then get stuck in.