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, it’s a very straightforward recipe – and will feed a crowd. Sensational for finishing on the BBQ! After more lamb centrepiece ideas? Browse all my roast lamb recipes!
Lamb Shawarma
This one’s for everyone who doesn’t have a charcoal spit in the middle of their kitchen….. and for Australia Day!!!🇦🇺 🇦🇺🇦🇺
Quick to prepare but tastes like you’ve been slaving away in the kitchen all day, this Lamb Shawarma is absolutely terrific for gatherings because it’s 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. That’s how I describe my food. As opposed to refined and elegant! 😂
Just remembering how good this was is killing me as I sit here on the couch late on a Wednesday night sipping on a green smoothie of all things. Suddenly, this spinach-kale-mango-pineapple-ginger smoothie is very unappealing. 😩
So, here’s 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, you’ll 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 for what to slather, take your pick – lamb shoulder or butterflied lamb leg.
In the recipe video, I’ve 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! It’s usually cheaper than lamb leg and it’s 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 doesn’t penetrate right through to the bone. 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, it’s cooked until meltingly tender. One of the “pros” 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 – one piece rather than the multiple pieces of shoulder you’ll see in the video.
Whether you use shoulder or lamb leg, you’re going to end up with this – incredible tender lamb. Sliceable but shreddable (I also show this in the video).
What to serve with Lamb Shawarma
Now for the hardest part – choosing how to serve it. What will you do – make Lamb Shawarma Wraps (Doner Kebab style!) or pile it on a platter with couscous? 🙂 Here are some suggestions for what to serve this with:
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Lemon Herb Couscous – see recipe notes
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Homemade Flatbreads – add slices of tomato, shredded lettuce, raw sliced onion and a dollop of yogurt or 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 salad (you’ll love the burst of freshness from the mint) or this Tomato Cucumber Chickpea Salad (option to skip the chickpeas).
🇦🇺HAPPY AUSTRALIA DAY!! 🇦🇺 – Nagi x
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years!
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Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
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Slow Roast Leg of Lamb – infused with garlic and rosemary flavours, slow roasted until fall apart tender!
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Greek Butterflied Leg of Lamb – quick to cook on the barbecue, or stovetop and finish in the oven
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Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
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Slow Roasted GREEK Leg of Lamb – garlicky lemony fall apart deliciousness
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Slow Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you will ever have!
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See all Roast Lamb recipes
PS Jeez, my hands look extra small compared to that giant platter!!! 😂
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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 - 3 tbsp / 40 - 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 - 3 times to spoon over pan juices (ie baste).
- Remove foil. Meat should be tender - check with 2 forks.
- Baste again, then return to oven for 30 minutes to get a nice crust.
- Remove lamb from roasting pan - 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 I’m so terrible at butterflying lamb leg…. plenty of meat left on that bone!
Love this recipe! Have cooked it multiple times, have tried with the cous cous and with the wrap options, both are great! Definitely recommend giving it a go 🙂
I made this yesterday for an early Christmas party and used butterflied lamb shoulder which is great cut for this recipe. You can get the nice shawarma flavours right through the meat and it’s so moist even after finishing on the bbq.
Made this lamb shawarma last night for guests. Served with Lemon herb cous cous with craisins and toasted slivered almonds and middle eastern roasted vegetables. Thanks to Bobbi for the idea to cook butterflied lamb in the air fryer (marinated over night). Prepped everything the day before. So easy!
Finished with a cheat’s kulfi made with custard, condensed milk and cream served in a pool of raspberry coulis.
Will be revisiting this menu many times going forward.
The only way I cook lamb roasts now! So good! So simple too! I put some baby potatoes, carrots and cauliflower in at the end to
Make a complete meal.
Fantastic recipe. Thanks.
I used a 2.4kg butterflied leg of lamb. I used all the spices in the recipe plus Sumac and fresh rosemary from the garden. I decided to apply the marinade to the meat and leave in the fridge overnight which i think enhanced the flavour.
I also added some white wine to the water for braising. Adding water to the roasting tin before the cook uncovered step is advisable as the level will probably be low and its great to mix it through when pulling the lamb for serving.
Everyone loved it!
Hi Nagi, I asked the butcher for a lamb shoulder with bone in and I’ve just checked it and I was given lamb forequarter roast. Would this work? It looks as if it’s going to be difficult to remove the bones. Will it work?
Hi Nagi
Live on Northshore
Would love to cook a Rotiserie BBQ for you to rate?!
Have cats so Dozer will have to stay home – Please say yes!
Have many great BBQ specials to share!!
Amazing easy recipe – ready to cook in 15 minutes, then 3 hours of mostly hands-off time. Can’t complain! We cooked ours in the Le Creuset and browned it under the grill at the end and it was delicious. I wouldn’t change a thing!
This is absolutely delicious. I used a 2.2kg shoulder in the crockpot for 10hours. I scored the meat to get all the marinade right into it. I made the marinade the night before and had it in the fridge so it was a thick paste by morning. So easy to spread over with a spatula. DIVINE!
This is so good! I cooked mine in the air fryer. 180 for 30mins, turn and then another 15mins. My lamb was butterflied and only 1kg. Perfect if you don’t have time to slow cook it 😊
Hi Bobbi, Trying this out your way tonight. Wondered if you covered it for the first 30mins
Thanks
Made lamb shawarma with lemon herb couscous as part of a Middle Eastern dinner along with chicken shawarma, flatbreads and salad everything was fabulous
Can’t fault this one (not that I’m trying to anyway…). Read the notes – BBQ chunks off the bone basted in its own juices. So happy to be the only meat eater in the family!
I’ve made this a few times, and it’s always a hit. I purchased a lamb shoulder to make this recipe last week, but life got in the way, so I’ve vacuum-sealed the shoulder with the marinade and put it in the freezer.
I’m planning to just and add water, then chuck it in a covered roasting tray in the oven as is, rather than defrosting, and give it an extra 30 mins because of defrosting time.
Do you think that would work?
Family favourite!
In my house as well!! N x
Very, very tasty and easy to throw together! Used beef as I didn’t have lamb but still turned out great. Thanks for the recipe!
Hi Nagi…just a big thank you for your lovely recipes that featured heavily at our Christmas lunch. The Lamb Shawarma was a hit as always (paired nicely with bbq’d seafood and salads). Tried your Nutella cheesecake recipe for the first time. Also a hit. Thank you and have a wonderful 2022
You have a wonderful 2022 also Janine! N x
Wow!! I used shoulder chops and regular chops. I did marinade overnight and have to agree the shoulder had an edge due to having more fat. But this was fantastic. So tender and tasty. They only downside was I couldn’t stop eating it!! Heavenly!!
Hi Nagi…. I’m making this for a dinner party tomorrow night. Have you marinated this overnight before? Or do you think perhaps there’s no need?
Thanks
I haven’t tried that sorry! N x
Well, what can I say, absolutely pull apart delicious. Served it with yoghurt based garlic mint sauce and sitting here stuffed after 3 helpings! Greek style next on the BBQ!
Delicious and succulent looking. Shall be making this in the next day or so!