Slow Cooked Lamb Shawarma

1. Both lamb leg and shoulder are great for this recipe. Lamb shoulder is fattier than leg so it will be juicier, and because of this it will reheat better (ie still be really juicy when reheated). However, leg reheats great too, especially because there’s plenty of pan juices to drizzle over the slice or shredded meat. If using leg, butterflied leg is ideal because the slather can be rubbed all over the meat.

However, this can be made with bone in lamb leg but if you do so, do not skip the marinating time.

Marinating is optional for this recipe because the slow cooking time allows the spices to penetrate and also the pan juices drizzled on the lamb has such an intense flavour.

2. Finishing on the BBQ is optional. It creates an amazing crust, and is a great way to reheat lamb if you make ahead and in the spirit of gatherings!

3. MAKE AHEAD: I like to use shoulder for making ahead because it reheats better simply because it has more fat marbled through the meat. Let it cool then refrigerate in the pan juices. Reheat in the oven covered at 160C/320F for around 20 minutes or microwave. Or bring to room temperature then BBQ on medium (per recipe) to reheat, basting as you go.

4. SERVINGS: A 2 kg / 4 lb shoulder will serve 5 hungry or 6 normal servings, the leg will serve 6 – 7 (it shrinks less).

5. SLOW COOKER: This would be terrific to do in a slow cooker as long as the lamb will fit. Reduce water to 1 cup and slow cook for 10 hours on low, then transfer the lamb either to the oven (including juices in the slow cooker) or finish it on the BBQ. The Slow Cooker Roast Lamb Legvideo shows how to do these steps (just the rub is different).

8. Nutrition per serving, assuming 6 servings and that all pan juices are consumed which they probably won’t be, so the calories are higher than it should be (especially because there’s lots of fat in the juices).