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!
I am so loving your recipes. Cooked this tonight with the lemon herb couscous. Absolutely beautiful meal. My husband wants his lamb every Sunday like this now. You are my new BFF.
Yesssss! One of my favourite lamb recipes too!
Cooked this yesterday in slow cooker for 6 hours – it was delicious and will definitely make it again. Served it with a sort of vegetable risotto. Thank you for your wonderful recipes Nagi.
You’re so welcome Anne, I’m so happy you enjoyed it ❤️
I was thinking of doing this in the crock pot, how would you recommend I alter the recipe?
Awesome recipe, made this last night. Will be making again 🙂
Hi Nagi,
Love your website.
I am catering for 15 people tomorrow night and I have 2 butterflied lamb legs one is 1.27 kg & the other is 1.075 how long should I cook these for?
Thanks Joanne
Hi Joanne, this recipe is forgiving, cook them as per the recipe and they will be great!
Hi, Nagi!
Absolutely loved the recipe. can’t wait to try at home. i just want to know, I am cooking for just one person(me) so i will be bringing around 500 gms of the cut(i will save it for later, sandwiches!), how should I adjust the cooking time? i Believe you used around 2 kilos and did 3 hours. Should I reduce the cooking time? if yes then by how much?
Thanks!
Hi Nagi, I’m so glad I found your site, every meal I’ve made has turned out amazing! I’m planning on making this tonight for friends and will make the lamb shoulder in the slow cooker. How long/hot do I need to put it in the oven for at the end? My shoulder is 1.4kg. Thank you!
Hi MG, this recipe is so forgiving, I’d cook for 2.5-3 hours (check at 2.5 and ensure it’s fork tender) then on high for 20-30 mins. – N x
This recipe is fantastic. I’ve made it three times before and today will be the fourth time. I’ve made it for my foodie in-laws and they loved it.
We serve it with gluten free yoghurt flat breads, mixed green salad and your minted yoghurt.
It’s amazing. And the leftovers (if there are any!) taste great on a pizza with feta and spinach.
A great combo Shari, I’m so glad it’s been a hit!
Hi Nagi, I’m cooking for a big group and need 2 butterflied lamb legs…Could I layer the two pieces of meat on top of each other in the same tray? Or should I place on two shelves in separate trays?
Hi Linda, I would place them side by side or in different pans. I hope you love it! – N x
Thanks Nagi! And how much longer should I roast it for?
Cooked this tonight. Slow cooker for 6hrs & finished off in the oven. Served with a variation of your fruit & nut pilaf (shredded spinach & giant couscous with bulgar wheat & quinoa instead of rice). Topped off with natural yoghurt & a drizzle of pomegranate molasses. A-may-zing. Best meal in ages, hands down! Thanks for the recipe!
sounds like you nailed it Vicki!!!!!
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 I’ll use a shoulder because it’s 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. I’ve made several of your recipes and have enjoyed them all. Thanks!
That’s 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! I’m 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! I’m so happy you enjoyed it!
Thanks. It was great
Hi there! I’m 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 – the meat should be tender and fall apart. If it isn’t, just leave it in the oven for another half an hour. This recipe is very forgiving! – 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, I’d 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 🙂 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 🙂 N x
How long to cook a 7 lb bone in shoulder?
Thanks in advance! 🙂
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 it’s been reheated?
Hi Joie, I think it’s easier to shred straight after being cooked. I like to fry my reheated lamb to get those delicious crispy bits – YUM!
Hi Nagi, I’ve 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 we’ve decided to make it middle eastern themed so I’ve made this lamb shawarma, chicken and pork tenderloin shawarma along with the side dishes of your Arabian Feast. I’ve 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. I’ll be trying other recipes for sure.
You’re so welcome Isabela, I’m 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 “pull apart tender” lamb? I’ve seen a lot of recipes only recommend an internal temp of 145 F, medium rare, but I’m sceptical this would be tender enough. Thoughts?
Hey Nagi,
Can this be made with beef at all?
I haven’t but it would be SO GOOD with brisket!! Imagine that!