Lamb Shawarma

This recipe uses the Little BBQ as a finishing tool to add authentic smokey charcoal flavour to the very aromatic lamb. Coffee Tree or other flavoursome charcoal work well as the BBQ process only takes about 15 - 20 minutes.
Around 2kg of lamb
(Shoulder or leg is fine, bone in or out)
4 cloves of garlic
3 tbsp lemon juice (orange juice also works well)
3 tbsp olive oil
1.5 tbsp ground cumin
1 tbsp ground coriander
0.5 tbsp cardamon
2 tsp paprika
2 tsp salt
1 tsp black pepper
0.5 tsp cinnamon
Preheat oven to 150ºC.
Finely chop garlic and combine with rest of ingredients to form a wet paste. Place lamb in a roasting dish and cover all over with the mixture. Cover and place in the fridge for up to 24 hours OR just start roasting straight away. To roast, pour 120ml of water into the roasting dish and cover with a lid or foil. Cook for 2.5 - 3 hours depending on your preferred level. After cooking rest the meat covered for 15 - 20 minutes and then remove from bone in a few large pieces. 
Heat your BBQ charcoals to a medium heat and place the pieces on the grill, regularly turning and basting with some of the roasting pan juices for about 20 minutes. Remove from BBQ and shred into bite sized pieces with two forks or cut into preferred size pieces with a sharp knife. Drizzle the remaining roasting pan juices over the plate of lamb pieces.
This is great served with pita bread, sliced iceberg, tomatoes, cucumber, mint leaves and very finely sliced red onion sprinkled with sumac.
Condiments such as hummus and yoghurt are also great. 
Stuff everything into pita pockets or enjoy as a tossed salad.