Fuel for growing kids starts with what’s on their plate. This slow cooked lamb shawarma is more than just a delicious family meal – it’s a source of key nutrients like iron, zinc and vitamin B12, all important for kids’ energy, growth and healthy development.
And behind every plate of Aussie lamb is a bigger story:
✔️ Raised with care, backed by science, and supported by farmers, vets and experts.
✔️ Farmers committed to improving the environment through regenerative, science-backed practices.
✔️ Animal welfare guided by rigorous standards and checked independently.
You must try this recipe – it’s so simple, nourishing and absolutely delicious. The best kind of shared meal that makes feeding kids and the family a breeze.
*This is a sponsored post by Australian Good Meat. All thoughts and opinions expressed are the author’s own*
SLOW COOKED LAMB SHAWARMA
Serves 4-6
2.3kg lamb shoulder
4 cloves garlic, finely chopped
1 ½ tbsp ground coriander
1 ½ tbsp ground cumin
3 tsp smoked paprika
1 tbsp ground sumac
1 tsp ground cinnamon
½ tsp ground cardamom
⅓ cup extra virgin olive oil + extra for browning the lamb
Sea salt and black pepper
To serve:
Good quality hummus
1/2 red onion finely sliced or pickled red onion
2 cucumbers, sliced
200g cherry tomatoes, halved
Flat bread
½ cup Pitted green olives
¼ bunch coriander, roots removed
Heat oven to 160C. Add garlic, coriander, cumin, paprika, sumac, cinnamon, cardamom, extra virgin olive oil and a good pinch of sea salt and black pepper to a bowl and mix to form a paste. Rub the spice paste all over the lamb shoulder and place into a large ceramic baking dish. Add 2 cups of water, then wrap the dish with a double layer of foil to seal it. Cook in oven for a minimum of 4 hours. When the lamb is ready, build your shared serving board with a bowl of hummus, pieces of flat bread, sliced cucumber, tomatoes, dollops of pickled or finely sliced red onion, and olives. Pull apart the meat of the lamb shoulder with two forks then pop into the middle of the serving platter and tuck in.
