Meadow Harvest leg of lamb marinating in a shawarma rub with sides of tahini and zchug.
Preheat the oven to 350.
Slice an onion into 1/2-inch rings and line the bottom of a dutch oven or roasting pan. Place the lamb fat side up onto the onions and add one cup of water (to the side of the lamb). Cover with dutch oven lid or foil and roast for 3 hours. Uncover the roast to let the top golden, and continue cooking for one hour. Check the roast - add another 1/2 cup water if the pan seems dry - OR if the crust seems like it's getting too dark, cover lightly with foil. Continue cooking until the lamb pulls apart with two forks, possibly another hour. If it's still feeling tough, continue cooking until tender, checking every 30 minutes.
Let stand a few minutes before pulling it all and mixing with the onions & juices.
Serve with rice or pita and the zchug and tahini.
Meadow Harvest Lamb Shawarma