• Prepare Moroccan Spiced Shoulder of Lamb and allow to cool. Reserve any lamb and the next day, remove lamb from bones and shred into smaller pieces. Transfer to a bowl and refrigerate until ready to use.
  
• Transfer the braising liquid, including raisins to a glass bowl and refrigerate until ready to use.
• Prepare Homemade Mash Potatoes when you are planning to serve the Pulled Moroccan Lamb.
  
• Transfer pulled lamb and braising liquid into a deep sided skillet and heat over medium-low heat until the lamb and the braising liquid have been fully incorporated. Stir occasionally to combine.

Serving

• Spoon a generous portion of mashed potatoes onto a serving plate and top with the pulled lamb.