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:
Lemon Herb Couscous – see recipe notes
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!
Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
Slow Roast Leg of Lamb – infused with garlic and rosemary flavours, slow roasted until fall apart tender!
Greek Butterflied Leg of Lamb – quick to cook on the barbecue, or stovetop and finish in the oven
Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
Slow Roasted GREEK Leg of Lamb – garlicky lemony fall apart deliciousness
Slow Roasted Lamb Shoulder – 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!!! 😂
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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!
Hi Nagi, ground cardamon is that green or black?
Hi Mohammed, it’s usually green here – N x
Hi Nagi, would this paste work well on lamb ribs? Cheers
Yes 100% Jacqui!!!!
Hi nagi I have lamb fillets how would I cook these with the spice rub to get the same tenderness and taste?
I’ve tried a few of your recipes and have come to trust your work. This recipe is easy and delicious. I would have never thought to use that amount of spices but glad I followed your instructions and did. Thank you so much and looking forward to trying more of your creations:)
I’m so glad you gave it a go and loved it Tereze! N x
Hello Nagi,
This recipe sounds great and exactly what I was looking for !
Quick question, can I make it in a dutch oven instead of a roasting pan ? And if so, with the lid on or off ?
Thank you very much 🙂
Hi Lisa, most definitely! Just cover when he recipe calls for wrapping the trap in foil and remove the lid at step 6. N x
Greetings from HK Nagi! I made this for some friends over the weekend as part of a middle eastern spread and it was amazing! Been making the chicken shawarma for a couple of years now but so glad to have tried the lamb. Everyone was impressed and raving about the food, as always when I follow your recipes. Thanks so much!!
That’s great to hear Elodie, I’m so glad it was a hit! N x
OMG Nagi, you are amazing! This recipe is so simple but makes the most beautiful Lamb Shawarma I have ever had. It reminds me of when I was a child and had them fresh in the black market in the Netherlands.
I’ve tried a few of your recipes now and they are all so simple to follow and full of flavour. Thank you x
That’s lovely to hear Dave!!
Hi Nagi! Would lamb neck work for this recipe as well? Greetings from the Netherlands!
Hi, I was wondering what the berries are you have on top of this dish?
Pomegranate seeds 🙂
Thanks so much!
Hi, I made this last night for a dinner party… whilst the flavor was good, my lamb was quite “blonde/light” and didn’t have that lovely dark colour like your video… I used the right amount of water in the roasting pan but it never really reduced… I don’t know what I did wrong? Cheers!
Hi Kerry – did you do the final browning step on the BBQ or grill – that’s where it gets its golden colour – N x
I am making this today. I have a 2.5 pound butterflies leg of lamb. Should I still cook for 3 hours or?
Hi Amanda, this is a really forgiving recipe, I would check at 2-2.5 hours and just make sure the meat is tender and almost fall apart. (If not, just cook for longer). Enjoy! N x
This is a great recipe. Have made it following the recipe and also by marinating leftovers from your Slow Roast Leg of Lamb recipe then reheating in a skillet. Perfect in pittas or with homemade flatbread and salad.
YUM! Perfect Fran!
I made this for my dad who has worked in a members only restaurant (with damn good food) since he was 18 and so is an extremely fussy eater as he’s used to eating such incredible renowned-chef-made dishes. He LOVED this, and it was so easy to make. I made the courgette (zucchini) tian – also one of yours – on the side and some homemade flatbread. The whole meal was a huge hit. Dad was the test subject though, now to make it for my other half 🙂 thank you!!!!
Sounds amazing – I’m so glad he loved it Steph!!
Another amazing recipe from you! I added 1 tbsp of pomegranite molasses when roasting for the final 30 minutes; thank you
YUM! Sounds great Jacqueline! N x
I’m making this on Friday, just ordered a butterfield lamb let from the butcher, going to smoke it on the barbecue, low and slow, 275f a bit of apple wood for what could be 4,5,6 hours, I’ll do it by internal temperature. Might then cut it and sear the meat, there will be a bark on it, not sure. Those spice combos look lovely, can I just check it is a tablespoon of cardamon powder? Not a teaspoon? I’ll do it with your flat bread recipe, I’ll make your hummus to go with it, doesn’t sound right to me but I trust you. The salad you suggest. Maybe a minty white sauce and a spicy tomato one as well. Roll on Friday.
Hey, just wondering how this went for you on the smoker? Thinking about trying it on my Traeger and am curious how yours came out! Thanks for anything you can share. =)
Sure is Paul! It gives it the most wonderful flavour! Love to know how you go – N x
Cooked this in the slow cooker for a crowd on Boxing Day and everyone loved it.
Perfect Pip!!
Very easy to make and makes a delicious shawarma! We deviated from using the oven and instead slow cooked 3 pounds of slathered lamb chops over a 4 hour period, Then we seared the well cooked chops on grill, using a grill basket, 3 minutes each side. The meat fell apart with a fork. Served in pita pockets slathered with tzatziki, with some chopped tomatoes and cilantro, together with a side of tabouli, this recipe makes enough meat to feed 8 adults easily! We will be making this a lot!
Sounds like you nailed is Joe!!
Delicious and so easy to make !
Hello! If I was to do two lamb shoulders in one roasting pan – would I cook for 3 hours still or would it need longer? Thanks in advance. PS your website is my go to for all recipe needs 😂
Hi Abbie, they are separate so they will be fine to cook as per the recipe – N x
Hi Nagi!
I’m planning on making this for a crowd for a party I’m having. I want to cook it the day before and just reheat it on the day. I notice you said to pull apart once it’s been cooked then reheat on the bbq. Is that best or in the oven?? Also can the reheat be done a few hours before it’s served if we keep it warm?
I want to serve it with mini wraps and slaw etc do you have a recipe for wraps that can be made ahead and reheated but won’t crack???!!! Or shall I play safe abs just buy some!?
Thanks so much!
Hi Amy, I would cook the day before and then char on the BBQ before you want to serve (or you can char it and then keep warm). Try my flatbreads – they are soft and pliable and won’t break on you ☺️
brilliant!! should i shred it before or after reheating?? i’m hoping before then just reheat on bbq hot plate to crisp it?
Hi Nagi, Is it possible to do a lamb leg and and sear it on the bbq as cubes on bamboo skewers? I’m assuming heavy basting and frequent turning as soon as it hits the grill.
Hi Nabil, the meat in this shawarma is too tender and will fall off the skewers. You really want to slow cook e leg for the meat to break down and be tender – N x