This meltingly tender Slow Cooked Lamb Shawarma is the stuff food dreams are made of!! Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. This recipe is ideal for butterflied lamb leg OR lamb shoulder.
While it takes time to roast, itโs a very straightforward recipe โ and will feed a crowd. Sensational for finishing on the BBQ!ย After more lamb centrepiece ideas? Browse all my roast lamb recipes!
Lamb Shawarma
This oneโs for everyone who doesnโt have a charcoal spit in the middle of their kitchenโฆ.. and for Australia Day!!!๐ฆ๐บ ๐ฆ๐บ๐ฆ๐บ
Quick to prepare but tastes like youโve been slaving away in the kitchen all day, this Lamb Shawarma is absolutely terrific for gatherings because itโs easy to make loads, can be cooked ahead then reheated. Or in the spirit of Australia Day, finish it on the BBQ!
This Slow Cooked Lamb Shawarma is 100% me. Big hunk of meat. Big flavours. Simple, fast prep, with big pay offs. Meltingly tender, fall apart meat, dripping with the beautiful roasting juices. Food made for sharing with family and friends. Food to pile onto platters to let everyone help themselves, rather than using tweezers to daintily plate up.
Rustic. Thatโs how I describe my food. As opposed to refined and elegant! ๐
Just remembering how good this was is killing me as I sit here on the couch late on a Wednesday night sipping on aย green smoothie of all things. Suddenly, this spinach-kale-mango-pineapple-ginger smoothie is very unappealing. ๐ฉ
So, hereโs how this Slow Cooked Lamb Shawarma goes down.
We start with a simple homemade Shawarma slather, my go-to mix that I use for my Chicken Shawarma and all things Shawarma on this site (Lamb Shawarma Chickpea Soup, One Pot Chicken Shawarma and Rice Pilaf). Nothing exotic in it, youโll find all the spices at the supermarket: coriander, cumin, paprika, cayenne and cardamon. Plus olive oil, garlic, lemon juice, salt and pepper. Mix and slather.
Use butterflied lamb leg OR lamb shoulder
As forย what to slather, take your pick โ lamb shoulder or butterflied lamb leg.
In the recipe video, Iโve used lamb shoulder because I wanted to show how to pull the lamb apart in order to finish it on the BBQ. Also because I think lamb shoulder is not quite as popular as lamb leg but I rate it highly and I want to encourage people to try it! Itโs usually cheaper than lamb leg and itโs fattier which means juicier (and better for reheating), making it ideal for gatherings.
Lamb shoulder
Lamb shoulder has a bone through it, like pictured below. Because the shoulder is cooked to fall apart perfection, the meat slides off the bone in 4 or 5 large pieces which you can then either slice, shred or BBQ to get an extra tasty crust on it / reheat (see the video, it looks SO GOOD!).
Butterflied lamb leg
When making Lamb Shawarma with lamb leg, I prefer to use butterflied lamb leg because you can rub the Shawarma slather into the meat better. Even if you leave the lamb to marinate, a bone-in leg of lamb is very thick so the marinade doesnโt penetrate right through to the bone.ย Though having said that, there is plenty of heavily flavoured roasting juices to drizzle all over the meat once sliced or shredded.
Lamb leg is leaner than shoulder but in this recipe, itโs cooked until meltingly tender. One of the โprosโ of butterflied lamb leg is that it holds together in one piece even after hours of slow cooking making it easier to slice neatly. Also for handling on the BBQ โ one piece rather than the multiple pieces of shoulder youโll see in the video.
Whether you use shoulder or lamb leg, youโre going to end up with this โ incredible tender lamb. Sliceable but shreddable (I also show this in the video).
What to serve with Lamb Shawarma
Now for the hardest part โ choosing how to serve it. What will you do โ make Lamb Shawarma Wraps (Doner Kebab style!) or pile it on a platter with couscous? ๐ Here are some suggestions for what to serve this with:
Lemon Herb Couscous โ see recipe notes
Homemade Flatbreadsย โ add slices of tomato, shredded lettuce, raw sliced onion and a dollop of yogurt orย Hummus. You could also use a Lemon Yogurt Sauce (use the sauce in the Chicken Shawarma recipe)
For a side salad, try this Middle Eastern cabbage and carrot saladย (youโll love the burst of freshness from the mint) or this Tomato Cucumber Chickpea Salad (option to skip the chickpeas).
๐ฆ๐บHAPPY AUSTRALIA DAY!! ๐ฆ๐บย โ Nagi x
More Roast Lamb Recipes
I love a good roast lamb โ so Iโve shared a few over the years!
Classic Roast Lamb Leg with Gravyย โ the classic, perfectly blushing pink inside
Slow Roast Leg of Lambย โ infused with garlic and rosemary flavours, slow roasted until fall apart tender!
Greek Butterflied Leg of Lamb โ quick to cook on the barbecue, or stovetop and finish in the oven
Slow Cooker Roast Lambย โ fall apart goodness in the convenience of your slow cooker
Slow Roasted GREEK Leg of Lambย โ garlicky lemony fall apart deliciousness
Slow Roasted Lamb Shoulderย โ the juiciest, most succulent roast lamb you will ever have!
See all Roast Lamb recipes
PS Jeez, my hands look extra small compared to that giant platter!!! ๐
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Slow Cooked Lamb Shawarma
Ingredients
- 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)
Shawarma Paste:
- 3 garlic cloves , minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp cayenne pepper (1/2 tsp = not spicy)
- 2 tsp smoked paprika (ordinary also ok)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup / 65 ml extra virgin olive oil
- 2 โ 3 tbsp / 40 โ 60 ml lemon juice
Cooking:
- 2 cups / 500 ml water
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
- Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
- Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
- Position the lamb with the fat side up. Pour water around, cover tightly with foil.
- Roast 3 hours, removing from the oven 2 โ 3 times to spoon over pan juices (ie baste).
- Remove foil. Meat should be tender โ check with 2 forks.
- Baste again, then return to oven for 30 minutes to get a nice crust.
- Remove lamb from roasting pan โ reserve juices.
Finish on BBQ, Optional (Note 2):
- Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle).
- If you used shoulder, pull the meat off the bone in 4 or 5 chunks (see video).
- Preheat BBQ to medium and oil if required.
- Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.
Serving:
- Slice or shred lamb, as desired. Drizzle with plenty of juices.
- Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt (Note 3) or pile over Lemon Herbed Couscous (Note 4) and garnish with pomegranate seeds and parsley or chopped coriander/cilantro (if desired). Both pictured in post.
Recipe Notes:
WATCH HOW TO MAKE IT
LIFE OF DOZER
Someone is happy that Iโm so terrible at butterflying lamb legโฆ. plenty of meat left on that bone!
I made this for our Easter lunch today. I cooked it at a lower temp (275f for 6.5 hours) which worked well for our schedule. We used a boneless leg. Next time Iโll use a shoulder because itโs my favorite cut of lamb. It was DELICIOUS, I served it with the minted couscous, yogurt sauce and cucumber tomato salad that you suggested along with roasted eggplant, peppers and cauliflower with a tahini sauce. What a feast! Thanks for this fabulous recipe. Iโve made several of your recipes and have enjoyed them all. Thanks!
Thatโs great Christine!!
What a hit your lamb shawarma was with my family and friends. Weeks later my friends still talk about it. Thanks for sharing.
Absolutely delicious! Iโm a lambaholic & was making a birthday meal for a lamb-loving crowd of kiwis & australians (discerning consumers when it comes to lamb!)
I used a boneless roast (wrapped in netting) and cooked it at 325, knowing that it would cook more quickly. When it was done (temp of 140), I took it out to let it rest, and when slightly cool, I removed the netting, scraped off the crust, and then slathered the crust back onto the meat. I then broiled it to crisp it up. WOW WOW WOW
Then, I reduced the pan juices to a gravy, which everyone drizzled over their meat.
Thanks for this great recipe. I will make it again.
Nailed it Marie! Iโm so happy you enjoyed it!
Thanks. It was great
Hi there! Iโm making this tonight, but could only get boneless lamb shoulder (3 pounds). Any recs for how long I should cook it (if that changes it??) Thanks!!
Hi Elizabeth, check after about 2.5 hours โ the meat should be tender and fall apart. If it isnโt, just leave it in the oven for another half an hour. This recipe is very forgiving! โ N x
Hi Nagi, how many serves do you think you would get from the shoulder if serving with chicken (shawarma of course!!) and loads of sides? (Eg breads, dips, salad, veggies)
Also do you think this could be made ahead and frozen?
Hi Charlotte! Do you mean Lamb PLUS chicken? One batch of each? if so, Iโd say 10 maybe 12? Problem is, EVERYONE wants a whole piece of chicken! I basically cater for 1.5 pieces of chicken thigh per person ๐ But then again, I always over cater! This will freeze fine but for the best flavour from the spices, fresh is best! Refrigerating will be better than freezer ๐ N x
How long to cook a 7 lb bone in shoulder?
Thanks in advance! ๐
Great recipe i plan to cook a 7 lb bone in shoulder, i was wondering how long to slow cook? Thanks in advance:)
Hi Carlos, sorry for the late reply, did you end up cooking this?
Hi Nagi, if i make the lamb shoulder ahead, do i shred it then refrigerate it? Or do i cook it, leave it whole then refrigerate, and shred once itโs been reheated?
Hi Joie, I think itโs easier to shred straight after being cooked. I like to fry my reheated lamb to get those delicious crispy bits โ YUM!
Hi Nagi, Iโve found your blog not too long ago while I was discovering middle eastern cooking. I love the adaptations you made to Ottolenghi recipes. Last Thanksgiving weโve decided to make it middle eastern themed so Iโve made this lamb shawarma, chicken and pork tenderloin shawarma along with the side dishes of your Arabian Feast. Iโve never heard so many wonderful compliments about my food before. Congratulations on your awesome work and thank your for sharing these amazing recipes with us. Iโll be trying other recipes for sure.
Youโre so welcome Isabela, Iโm so glad they were a hit!
I want to do a slow cooked boneless lamb leg in the oven, and was going to set my temp to 225 F. What internal temperature do you want for truely โpull apart tenderโ lamb? Iโve seen a lot of recipes only recommend an internal temp of 145 F, medium rare, but Iโm sceptical this would be tender enough. Thoughts?
Hey Nagi,
Can this be made with beef at all?
I havenโt but it would be SO GOOD with brisket!! Imagine that!
I have just subscribed- so impressed with your recipes and such great attention to details.
I intend cooking the Lamb Shawarma using a butterflied leg next week for some girlfriends for lunch. Instead of the couscous I am thinking of spreading the sliced meat over Greek salad , a drizzle of the cooking juices, and Zatziki and pomegranate seeds for colour.also some baby minted potatoes. Do you think this would work.
Hi Nagi!
I currently have this in the oven but made it with a much smaller piece of meat, 1.2kgs, shoulder with the bone in..
How long do you suggest I cook it for?
Also I just saw the note about โdonโt skip marinating if youโve got the bone inโ toyally Skipped it. Whoops. Will that be an issue?
Thanks so much
Georgia
About 2 hrs 15 minutes should do the trick ๐ Not an issue if you skip marinating, will still be great! Just good if you can ๐ N x
Do you think it would be too much to serve lamb and chicken shawarma for a stand up dinner part?
Hi Giles! It depends how you serve it. Just need to think about how people will eat it โ especially if they have a drink in the other hand! Chicken would work well on small skewers. Lamb Iโm not sure about โ maybe make mini pita wraps that people can have as finger food??
Thank you Nagi. I was thinking slicing up the lamb and as you say serve with pitta breads. Like the idea of using mini pittas. I will let you know how i get on.
I was so excited to finally try one of your delicious looking recipes! My husband can be picky but I knew heโd love this as soon as I saw the recipe. I made this using a 6lb shoulder and it turned out beautifully. I used it for gyros with some homemade tzatziki and he canโt stop talking about it. He loves gyros and says these were the best heโs ever had! Definitely saving this recipe. Thanks Nagi!
Great to hear he enjoyed this so much Pamela! N x
Wonderful ๐
Butterfly lamb was so moist and tasty!!
Been cooking so many of your recipes in the last few monthsโฆ.
All foolproof and delicious !!
Been very busy, so didnโt have time to rate them all. But you are a star and 5 stars so far for all your recipes that I have cooked.!
Canโt wait for the Vietnamese cooking when you back!!
Dozer looks so happy (without his Mum!! Cheeky boy!!)
Hi, should I increase the cooking time for a 5.8lb butterflied leg of lamb?
Thank you, making this recipe this evening ๐
I would add an extra 30 minutes ๐ N x
Iโve followed everything to a tee with only a 1.2kg lamb shoulder and over 4 hours later itโs still firm and the meat would need some serious carving. Iโm persisting but hubby is aboit to eat his shoe ๐
Hi Jodie โ are you sure the oven temp is right?? It seems really wrong that after 4 hours itโs still firm meat!!
Hi Nagi, yes I had the oven on 140C fan forced. It was such a small bone in lamb shoulder, I was shocked it didnโt cook. My first time buying lamb from Aldi. Donโt know if anyone else has had issues. It was very tasty so Iโll definitely try again! Thanks
Sorry, I meant 160C fan forced!
Once I transfer the lamb to the oven, what do I do? Please respond ASAP. Thanks. Iโm making it for my daughter and her husband t0morrow.
Randy Barnhart
Divine! Thanks Nagi x
Youโre so welcome Cathy! Glad you enjoyed it! N xx