10-hour, slow-cooked deboned leg of lamb shawarma

Each:

Preheat oven to 180 degrees. Remove the lamb from the bag and place in the foil tray. Reserve the harissa yoghurt for serving. DEFROSTED: cook for 30 minutes, basting with juices a few times while reheating. FROZEN: cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes or until piping hot. Use two forks to pull the meat apart and drizzle with pan juices. Serve with cous cous or a grain salad and harissa yoghurt on the side.

Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer and consume immediately once cooked. Do not reheat or refrigerate once cooked.

Lamb (83%), olive oil, tomato paste, onion, parsley, coriander seed, cumin seeds, salt, sumac, paprika, turmeric, ginger powder, allspice, cinnamon, cardamom, garlic powder). Sauce (yoghurt (milk, milk solids, cream, cultures), roasted red capsicum [peppers, water, sugar, salt, vinegar], olive oil, garlic, cumin ground, salt, olive oil, lemon juice, coriander ground, chilli