Lamb Shawarma

Name: Lamb Shawarma
Prep time: 20 min
Cook time: 4 h 20 min
Total time: 4 h 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5kg lamb shoulder, bone in; 1 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp ground allspice; 1 tsp chilli powder; 4 cloves garlic, minced; 3 tbsp olive oil; 2 tbsp lemon juice; flatbread, garlic sauce and pickles to serve

Slow-roasted marinated lamb shoulder served in flatbread with garlic sauce and pickled vegetables. Roasting covered at a low temperature for hours, then uncovering and blasting the heat at the end, gets the lamb both fall-apart tender and properly caramelised.

Total time

280 min

Prep

20 min

Cook

260 min

Difficulty

easy

Cuisine

Mediterranean

Ingredients

1.5kglamb shoulder, bone in

1 tspground turmeric

2 tspground cumin

2 tspground coriander

1 tspground cinnamon

1 tspground allspice

1 tspchilli powder

4 clovesgarlic, minced

3 tbspolive oil

2 tbsplemon juice

flatbread, garlic sauce and picklesto serve

Instructions

Mix all spices, garlic, olive oil and lemon juice into a paste.

Rub paste all over lamb, marinate overnight.

Roast covered at 160C for 4 hours until completely tender.

Uncover and increase to 200C for 20 minutes to caramelise.

Rest 15 minutes then shred roughly.

Warm flatbread and spread with garlic sauce.

Pile shredded lamb on flatbread with pickled vegetables.

Wrap tightly and serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1211

Protein

94.4g

Fat

89.4g

Carbs

3.8g

Fiber

1.1g

Sodium

275mg

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