Slow Cooked Lamb Shawarma

Serves 6 - 8

4 hours (plus 24 hour marinade)

Ingredients

Lamb shoulder 2kg bone in

Coriander powder 1 tbsp

Cumin 1 tbsp

Paprika 1 tbsp

Cinnamon powder 1 tsp

Garlic 6 cloves

Honey 1 tbsp

Thyme 1 tbsp

Oregano 1 tbsp

Lemon 2, juice of

Red wine vinegar 1 tbsp

Oil 50 ml

Salt 2 tsp

Pepper 15 grinds

Method

1. In a blender combine all the ingredients (except the lamb) into a paste.

2. With a knife pierce some holes all over the lamb. Then rub the marinade all over it, pushing the paste into every crack and crevice.

3. Place in a deep baking tray, cover in cling film, and put into the fridge for 24 hours.

4. Once marinated, preheat an oven to 140 degrees C.

5. Add a cup of water to the baking tray with the lamb in and cover it in tin foil, before placing it in the oven.

6. Leave it to cook for 3 and half hours. After which, remove the foil and cook for another half an hour.

7. Remove the lamb from its tray and leave to rest for 10 minutes.

8. Try to remove the fat left in the marinade, then shred the lamb with two forks and drizzle some of the marinade over the meat.

9. Serve with flatbreads and salad.

10. Eat and enjoy!