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

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 0 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

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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.

4.7
Rated 4.7 out of 5 stars
Based on 34 reviews
Total 5 star reviews: 27 Total 4 star reviews: 5 Total 3 star reviews: 2 Total 2 star reviews: 0 Total 1 star reviews: 0
94%would recommend this product
34 reviews
  • Katherine W.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    13 seconds ago
    Loved it!

    Delish

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  • Kelly B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Yum!

    Absolutely delicious and with a few stunning salads is seriously impressive

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  • Monica V.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 months ago
    Delicious and generous

    All the joy of slow-cooked lamb without the effort and hot kitchen. Devoured by even the picky eaters. Added cous cous and a pile of steamed broccolini and was enough for five people.

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  • Cathie B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 months ago
    Delicious Dinner

    The lamb was amazing. Sumptuous and tender. It was so good even the kids loved it.

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  • Catherine C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 months ago
    Very generous portion

    Family of 4. Had it for dinner with wrap. Enough leftover to cook another spaghetti for lunch next day.

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