Shwarma-Spiced Lamb Shoulder

Recipe adapted from Jerusalem-Yotam Ottolenghi

The spice list in here might seem a little intimidating, but most of these are probably hiding in your spice rack already! If not, most can be found at your local market or Middle Eastern specialty store.


  • 1 Grow and Behold Lamb Shoulder-Bone in
  • 1.5 cups Grow and Behold Chicken Bone Broth
  • 1tsp paprika
  • 1/8tsp cardamom
  • 1/2tsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp pepper
  • 1/2tsp turmeric
  • 1tsp sumac
  • 1tsp cumin
  • 1/4tsp ginger
  • 1/4 tsp cloves
  • 1tsp salt
  • pinch of cayenne pepper (optional)
  • pinch of allspice
  • 2tsp canola oil
  • 3 onions, sliced
  • 6 cloves of garlic, peeled and left whole
  • 4TBSP freshly-squeezed lemon juice
  • 1/2 cup roughly chopped cilantro
  • 1/2 cup roughly chopped mint


  • Blend the spices and oil together, to form a spice paste. Score the fat on the lamb and rub the spices over the lamb. Let marinate in the fridge for a few hours.
  • Preheat the oven to 350. Place lamb fat-side up, over a bed of sliced onions and garlic, and cover tightly.
  • After 30 minutes, add the stock and 3TBSP lemon juice to the bottom of the pan, cover again and return to the oven.
  • Braise the meat for around 5 hours, or until tender, basting the lamb every hour or so
  • Garnish with chopped mint, cilantro, and the remaining lemon juice. Slice and serve immediately over rice or in a pita with hummus and veggies

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