Slow Roasted Lamb Neck Shawarma recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Bavel›Slow Roasted Lamb Neck Shawarma Recipe

Slow Roasted Lamb Neck Shawarma Recipe

Inspired by Bavel
Time5h
Serves4

tahini, grated tomato, ajika, pickled vegetables, laffa

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb Neck Marinade

Tahini Sauce

Grated Tomato Mixture

Ajika

Pickled Vegetables

Laffa Bread

Method

Marinating the Lamb

  1. 1

    Prepare the Marinade

    In a bowl, mix garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, olive oil, and lemon juice. Rub this mixture all over the lamb neck.

  2. 2

    Marinate

    Cover the lamb with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.

Slow Roasting the Lamb

  1. 3

    Preheat the Oven

    Preheat your oven to 150°C (300°F).

  2. 4

    Roast the Lamb

    Place the marinated lamb neck in a roasting pan and cover it with foil. Roast in the preheated oven for 4-5 hours, until tender.

  3. 5

    Rest the Meat

    Remove the lamb from the oven and let it rest for at least 15 minutes before slicing.

Preparing the Sauce and Vegetables

  1. 6

    Make Tahini Sauce

    In a bowl, combine tahini, water, lemon juice, minced garlic, and salt. Whisk until smooth.

  2. 7

    Prepare Grated Tomato Mixture

    In a separate bowl, mix grated tomatoes, olive oil, and salt.

  3. 8

    Make Ajika

    In a food processor, blend together chili peppers, garlic, coriander seeds, and salt until smooth.

Assembling the Shawarma

  1. 9

    Slice the Lamb

    Slice the roasted lamb neck into thin strips.

  2. 10

    Assemble the Shawarma

    Place sliced lamb on laffa bread, drizzle with tahini sauce, add grated tomato mixture, ajika, and top with pickled vegetables.

More from Bavel