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 have just subscribed- so impressed with your recipes and such great attention to details.
I intend cooking the Lamb Shawarma using a butterflied leg next week for some girlfriends for lunch. Instead of the couscous I am thinking of spreading the sliced meat over Greek salad , a drizzle of the cooking juices, and Zatziki and pomegranate seeds for colour.also some baby minted potatoes. Do you think this would work.
Hi Nagi!
I currently have this in the oven but made it with a much smaller piece of meat, 1.2kgs, shoulder with the bone in..
How long do you suggest I cook it for?
Also I just saw the note about ‘don’t skip marinating if you’ve got the bone in’ toyally Skipped it. Whoops. Will that be an issue?
Thanks so much
Georgia
About 2 hrs 15 minutes should do the trick 🙂 Not an issue if you skip marinating, will still be great! Just good if you can 🙂 N x
Do you think it would be too much to serve lamb and chicken shawarma for a stand up dinner part?
Hi Giles! It depends how you serve it. Just need to think about how people will eat it – especially if they have a drink in the other hand! Chicken would work well on small skewers. Lamb I’m not sure about – maybe make mini pita wraps that people can have as finger food??
Thank you Nagi. I was thinking slicing up the lamb and as you say serve with pitta breads. Like the idea of using mini pittas. I will let you know how i get on.
I was so excited to finally try one of your delicious looking recipes! My husband can be picky but I knew he’d love this as soon as I saw the recipe. I made this using a 6lb shoulder and it turned out beautifully. I used it for gyros with some homemade tzatziki and he can’t stop talking about it. He loves gyros and says these were the best he’s ever had! Definitely saving this recipe. Thanks Nagi!
Great to hear he enjoyed this so much Pamela! N x
Wonderful 👍
Butterfly lamb was so moist and tasty!!
Been cooking so many of your recipes in the last few months….
All foolproof and delicious !!
Been very busy, so didn’t have time to rate them all. But you are a star and 5 stars so far for all your recipes that I have cooked.!
Can’t wait for the Vietnamese cooking when you back!!
Dozer looks so happy (without his Mum!! Cheeky boy!!)
Hi, should I increase the cooking time for a 5.8lb butterflied leg of lamb?
Thank you, making this recipe this evening 😄
I would add an extra 30 minutes 🙂 N x
I’ve followed everything to a tee with only a 1.2kg lamb shoulder and over 4 hours later it’s still firm and the meat would need some serious carving. I’m persisting but hubby is aboit to eat his shoe 🙁
Hi Jodie – are you sure the oven temp is right?? It seems really wrong that after 4 hours it’s still firm meat!!
Hi Nagi, yes I had the oven on 140C fan forced. It was such a small bone in lamb shoulder, I was shocked it didn’t cook. My first time buying lamb from Aldi. Don’t know if anyone else has had issues. It was very tasty so I’ll definitely try again! Thanks
Sorry, I meant 160C fan forced!
Once I transfer the lamb to the oven, what do I do? Please respond ASAP. Thanks. I’m making it for my daughter and her husband t0morrow.
Randy Barnhart
Divine! Thanks Nagi x
You’re so welcome Cathy! Glad you enjoyed it! N xx
Slow Cooked Lamb Shawarma
Thank you for a wonderful recipe! It was totally out of this world! It is definitely a WINNER!
Your recipes are amazing Nagi. This lamb dish was delicious my husband couldn’t stop eating it ! Every recipe I have made so far has turned out just perfect. Thank you for sharing!!!!!!!!!!
I have tried this recipe with slow cooker. First I have marinated the meat for 24 hours and then used the slow cooker for 9 hours. Served it with couscous as described. The whole family enjoyed the meal so much even my 20 months boy fall in love with this tender flavorful meat. I highly recommend it.
A 1.1 kg leg was enough for 3 persons and a kid.
Great to hear you and your family enjoyed this Farah! Thanks for letting me know 🙂 N x
Dear Nagi,
Thanks for this wonderful recipe. The lamb (I took a leg) and the couscous were delicious!
I made a Middle Eastern dinner for 10 people together with your Grilled Vegetables Platter, the Moroccan Lamp Meatballs, Middle Eastern Chickpea Salad (I added Feta), the Shredded Red Cabbage, Carrot and Mint Salad and Hummus.
We had a great evening and also my friends were enthusiastic about the food….
Many greetings from the North of Germany,
Katrin
Oh WOW! What an amazing feast Katrin!! Your friends are so lucky 🙂 N xx
Our lamb shoulder was shawarma-delicious and so tender. However, this comment is the same as Mike’s. The paste was not a paste because it was liquid. I followed the recipe perfectly. Please help, as i want to cook it again for our family next weekend.
Hi Pam! Thanks for the feedback, I’ll double check it later this week to ensure the paste consistency is right 🙂 For now, I’ve changed the recipe to start with 2 tbsp of lemon juice, then add as required to make a paste. So glad you enjoyed the flavour though!!! N xx
When I have people coming for dinner your website is the first I visit now for inspiration. I made this recipe last weekend along with the couscous, pomegranate and minted yoghurt. You know your on a winner of a recipe when one of your guests say they don’t eat lamb. So I cooked a chicken breast for them instead but they thought they would try the lamb and absolutely loved it. The rest of us where staying “but you have chicken”! The lamb was so tender and full of flavour. We were all fighting over those little crunchy bits you get from cooking it for a few minutes on the bbq. Can’t wait to make this again.
Oh man, this is amazing stuff — I’m wolfing down the finished result as I type. I’ve been craving lamb for weeks, and this has exceeded my expectations.
This is definitely happening again. Thanks for the delicious recipe!
yes YES YES!!!!!
I made this today, best slow cooked lamb shoulder ever, so tasty. The paste is similar to a Moroccan paste recipe I use for Chicken wings. Thank you for helping to make my weekly meal planning quick with all your fail proof recipes
So glad you enjoyed this Carol, thanks for letting me know! N xx
I made this lamb recipe recently. It was incredible. It didn’t go on the barbeque as the temperature here was -27 C (Edmonton, Canada) but we made both accompaniments and gobbled it all up. Thank you to you and your mom for the wonderful recipes and beautiful website. You are both gems!
That’s so great to hear Karen! Thanks for sharing your feedback – N x
Could this be adapted to be cooked in a pressure cooker then finished in the oven (for a weeknight dinner)??
I’ve done a shoulder in mine before and the meat generally comes out very tender.
Hi Kelly – absolutely! I haven’t tried it because the shape of shoulder doesn’t fit in mine but I’m guessing 1 hour 20 minutes for this 🙂 I have a feeling much longer and the meat because so tender it will literally fall apart when you take it out of the slow cooker, whereas you want it to sort of hold together enough to transfer it to the oven (but still be shreddable if desired) 🙂 N x
Dear Nagi,
Thank you so much for your all wonderful recipes every week.
Please can you get me the japanese tofu recipe from scratch.
Thank you so much again.
Sincerely.
Jacques Tse
Mauritius
You’re so welcome! But I’m afraid I don’t have one – my mother doesn’t either :9 Sorry!
Hello Nagi,
Thanks for your reply.
Regards
Jacques