Slow Cooked Lamb Shawarma

lamb shoulder

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

tahini sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt offers a healthier option with similar creaminess.

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 to form a wet paste.

Place lamb in a large roasting pan and slather all over with the paste. Optional: Marinate for 24 hours.

Position the lamb with the fat side up. Pour water around and cover tightly with foil.

Roast for 3 hours, removing from the oven 2 - 3 times to spoon over pan juices.

Remove foil and check meat tenderness with 2 forks.

Baste again, then return to oven for 30 minutes to develop a crust.

Remove lamb from roasting pan and reserve juices.

Cool the lamb for 20 minutes to firm up slightly.

If using shoulder, pull the meat off the bone in 4 or 5 chunks.

Preheat BBQ to medium and oil if required.

Coat lamb in pan juices and sear on both sides until deep golden and a crust forms.

Slice or shred lamb as desired and drizzle with plenty of juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens