# Slow-Roasted Lamb Shoulder Shawarma
*A melt-in-your-mouth, spice-crusted centerpiece of tender pulling-lamb.*

The first time I made this, the aroma of toasted cumin and warm cinnamon drifted out the kitchen window and literally drew my neighbor over the fence to investigate. While traditional shawarma is shaved from a vertical spit, a bone-in lamb shoulder is the home cook’s secret shortcut to that same addictive combination of charred, crispy edges and succulent, fatty meat. The key is the long, low-temperature bath in the oven, which coaxes the tough connective tissue into buttery submission.

Don't rush the marinade time. Giving the lamb at least twelve hours with the salt and spices ensures the flavor penetrates deep into the muscle, rather than just sitting on the surface. When it comes out of the oven, it shouldn't just be soft; it should surrender at the mere suggestion of a fork. This is pure, carnivorous comfort food that rewards patience with every spice-laden bite.

**Prep time:** 20 min (plus 12–24 hours marinating)
**Cook time:** 5 hours
**Total time:** 5 hours 20 min
**Yield:** 6 servings
**Difficulty:** Medium

## Ingredients
**For the Shawarma Rub:**
* 2 tbsp toasted cumin seeds, coarsely ground
* 2 tbsp toasted coriander seeds, coarsely ground
* 1 tbsp smoked paprika
* 1 tbsp ground turmeric
* 1 tsp ground cinnamon
* 1/2 tsp ground cloves
* 1 tbsp kosher salt
* 1 tsp freshly cracked black pepper
* 4 cloves garlic, minced into a paste
* 1/4 cup extra-virgin olive oil

**For the Lamb:**
* 1 bone-in lamb shoulder (4–5 lbs)
* 1 large yellow onion, sliced into thick rings
* 1/2 cup water or beef bone broth

## Method
1. Whisk together the cumin, coriander, paprika, turmeric, cinnamon, cloves, salt, pepper, garlic, and olive oil in a small bowl until a thick, gritty paste forms.
2. Place the lamb shoulder in a large roasting pan and pat it completely dry with paper towels to ensure the marinade sticks.
3. Massage the spice paste into every crevice of the lamb, ensuring the meat is entirely coated in a thick layer of spices.
4. Cover the pan tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the deepest flavor.
5. Remove the lamb from the refrigerator 1 hour before cooking to take the chill off the meat.
6. Preheat your oven to 300°F (150°C).
7. Lift the lamb briefly to scatter the sliced onion rings across the bottom of the roasting pan, creating a "rack" for the meat to sit on.
8. Pour the water or broth into the bottom of the pan, being careful not to wash the spices off the meat.
9. Cover the pan tightly with two layers of heavy-duty aluminum foil, crimping the edges to create a steam-tight seal.
10. Roast for 4 1/2 hours, or until the meat is tender enough to be pierced with a spoon.
11. Remove the foil and increase the oven temperature to 425°F (220°C).
12. Roast uncovered for an additional 15–20 minutes until the exterior renders into a dark, sizzling, and slightly charred crust.
13. Transfer the lamb to a cutting board and let it rest for 20 minutes before pulling the meat away from the bone in large, succulent chunks.

## Variations
**Smoky Grill Finish**: After the initial 4.5-hour braise, finish the lamb on a hot charcoal grill for 5 minutes per side instead of the oven to add a distinct wood-fired char.
**Spicy Harissa Kick**: Stir 2 tablespoons of rose harissa paste into the marinade ingredients for a slow-building, floral heat.
**Game Meat Swap**: This rub is exceptional on a venison shoulder; however, because venison is leaner, add an extra 1/4 cup of olive oil to the pan and reduce the uncovered roasting time to 10 minutes to prevent drying.

## Storage & Reheating
Store leftover lamb in an airtight container in the refrigerator for up to 4 days. To reheat, place the lamb in a skillet with a splash of water or broth, cover, and warm over medium-low heat until the fat begins to sizzle again. This meat also freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating.

## Pairing Suggestion
Serve the pulled chunks of lamb alongside a bowl of thick, garlicky tahini sauce to cut through the richness of the meat.