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

49 total reviews

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

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

Take a kilo of beautifully butterflied leg of lamb, smother it in a cupboardful of spices, cook for 10 hours till falling apart and make a homemade harissa yoghurt for final drizzling. Simple, hey? It sure is when we’ve done all that for you – you just need to give it a final blast in the oven and serve wrapped in warm pitta with a chopped salad or as part of a Middle Eastern spread. Effortlessly impressive.  

To Serve

This dish can go so many ways, depending on how many people you’re feeding and the nature of the gathering. Midweek feed for the family? Serve with warm pita and a salad of chopped tomato, cucumber, spring onions and herbs for the simplest of crowd-pleasers. Weekend lunch or dinner? Serve as the centrepiece of a larger feast, with roast vegetables, a fresh chopped salad like the one above and cous cous (pearl or traditional) or a grain salad.

 

Ingredients

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 (Reconstituted milk, whey powder (milk), cultures), roasted red capsicum [peppers, water, sugar, salt, vinegar], olive oil, garlic, cumin ground, salt, olive oil, lemon juice, coriander ground, chilli

Nutritional Info

Serving Size: 250g Ave Quantity
Per Serving
Ave Quantity
Per 100g

ENERGY 2060 kJ 824 kJ
PROTEIN 52.9 g 21.1 g
FAT (TOTAL) 29.2 g 11.7 g
-SATURATED 9.5 g 3.8 g
CARBOHYDRATE 5.1 g 2.1 g
-SUGARS 2.4 g 0.9 g
SODIUM 641 mg 256 mg

Allergens

Does contain: milk

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat

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SIZE GUIDE

CLOSE

Serves 4

SERVES 4

1kg- 1 deboned leg of lamb and yoghurt harissa.

To Cook

prep level
No Prep

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 juice. Serve with harissa yoghurt on the side.

4.8
Rated 4.8 out of 5 stars
Based on 49 reviews
Total 5 star reviews: 39 Total 4 star reviews: 8 Total 3 star reviews: 2 Total 2 star reviews: 0 Total 1 star reviews: 0
96%would recommend this product
49 reviews
  • Michael F.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 seconds ago
    Family Favourite

    What's not to like - tasty, easy & served with cous cous & salad - almost made a cook out of me :-)

  • Yasser A.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 days ago
    Lamb

    Well cooked and perfect dish will order again

  • Georgia H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Delicious

    So good, a life saver for lunches and dinners - the flavour is amazing.

  • Mamie M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 weeks ago
    Soft juice tasty lamb

    Yum! This lamb was flavoursome and very tender. We had enough for dinner and then for sandwiches the next day. A winner

  • Amy S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 weeks ago
    Lovely dinner

    This was a genuinely great dish. We had it with Lebanese bread, hommus and tabbouleh. The lamb was beautifully tender and delicious.

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