Recipe by Chef Paul Farag
Dish: Slow-Cooked Lamb Shawarma with Chermoula
Serves: 4
This melt-in-your-mouth Lamb Shawarma uses Gundagai Lamb neck, slow-cooked until rich, tender, and full of flavour. Finished with vibrant chermoula, creamy tahini sauce, and garlicky toum, it’s perfect for piling onto fresh bread and sharing.
We love this cut for its intramuscular fat (IMF), which breaks down over long, slow cooking for juicy, flavour-packed results. Not all lamb is IMF graded—ask your butcher for Gundagai Lamb to guarantee the best eating experience.
Ingredients:
2 whole Gundagai Lamb necks (scrag end)
Shawarma spice blend (cumin, turmeric, coriander, black pepper, cardamom, nutmeg, smoked paprika, garlic & onion powder, cinnamon)
Toum (egg whites, lemon juice, garlic, vegetable oil)
Tahini sauce (yoghurt, toum, tahini, garlic, lemon)
Chermoula (olive oil, onion, garlic, toasted cumin & coriander, ras el hanout, turmeric, paprika, chilli, parsley, coriander, lemon)
Method:
1. Toast and grind spices for the shawarma blend, then generously rub over the lamb necks.
2. Steam/roast at 78°C for 10 hours until tender, then chill or hold for service.
3. Make the accompaniments:
Toum: Blend garlic, lemon, and egg whites, slowly emulsifying with oil.
Tahini Sauce: Mix yoghurt, toum, tahini, garlic, and lemon until smooth.
Chermoula: Sauté onion and garlic in oil, add spices, then chopped herbs and lemon juice.
4. Before serving, roast or BBQ the lamb until the fat is crisp.
5. Slice along the tendon, season well, and load the crevice with chermoula.
6. Serve with the sauces and warm, fresh bread for the ultimate lamb feast.
Gundagai Lamb Tip:
Lamb neck is a hidden gem, its rich IMF makes it unbeatable for slow cooking, giving you maximum flavour and a tender, juicy result every time.
[Music] Hi, I’m Chef Paul Farra. Today I’m cooking with Gandai Lamb GLQ 5+. One of my absolute favorite cuts of lamb is the lamb neck. Full of intramuscular fat. With this, we’ve taken out the patty whack out of the center there that no matter how much cooking goes through, will always be tough and chewy. But it’s also a great example of how you can impart flavor into something that you would normally throw away. [Music] I don’t [Music] I feel I’m [Music]
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