Preheat oven to 180C. Line a roasting tin with baking paper – the tin should be only slightly bigger than the lamb shoulder.
In a small bowl mix together the ginger, thyme, garlic, pepper and salt. Rub the mixture into the meat. Place the meat in the roasting tin and pour in the entire contents of the Wild NONI bottle around the meat. Cover with aluminium foil and roast for 5-6 hours.
The meat will be ready when falling apart when poked around with a knife or fork. Remove meat from the roasting tin and set aside on a plate – be mindful not to drip the juices on the bench as turmeric can stain it, wipe off immediately if that occurs. Shred using two forks, discard any fatty bits if you prefer.
Use an ice-filled soup ladle to degrease the sauce – simply skim the surface with the back of the ladle, ice still in, and the fat will stick to the base. Remove with paper towel or scrape off with a knife and repeat the process a few times. Transfer the pan juices to a small saucepan, and boil for 30 minutes on medium high heat for the sauce to reduce by about half.
To serve, place coleslaw in a large bowl. In a small bowl mix together the dressing ingredients and pour over the salad, mix well. Serve tortillas or wraps topped with the salad and a handful of the pulled meat. Drizzle with the sauce and sprinkle with coriander or mint leaves.