1. Preheat the oven to 190ºC, gas mark 5. Grease and line the base of a 1.5kg (12x22cm) loaf tin. Cook the bulgar wheat in a pan of boiling water for 10 minutes until tender. Cool slightly then drain well and tip into a large bowl.
2. Stir the orange zest, onion, carrots, lamb, cinnamon, pine nuts and sultanas into the bulgar wheat. Add the beaten eggs and mix well to combine.
3. Transfer the mixture to the prepared loaf tin and press down very firmly with the back of the spoon. Bake for 40–45 minutes until cooked through and nicely browned. Turn out the loaf, then slice and serve with lightly steamed Savoy cabbage.
Cooked brown rice instead of bulgar wheat would work well in this recipe.