In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, cayenne pepper, lemon juice, salt, and pepper to make the marinade.

Add the thinly sliced lamb shoulder to the marinade, ensuring it is coated evenly. Cover the bowl and let the lamb marinate in the refrigerator for at least 4 hours or preferably overnight for the best flavours.

Preheat your slow cooker on the low setting.

Layer the thinly sliced onions at the bottom of the slow cooker. Place the marinated lamb slices on top of the onions.

Cover the slow cooker with the lid and cook the lamb on low heat for 4-6 hours or until the meat is tender and easily shreds apart.

Once the lamb is fully cooked, remove it from the slow cooker and shred the meat using two forks.

Warm the pita bread or flatbreads. To assemble the Shawarma, place a generous amount of shredded lamb onto the warmed pita bread or flatbread. Add lettuce leaves, sliced tomatoes, and cucumbers on top.Drizzle with tahini sauce or yoghurt-based sauce.

Roll the pita bread or flatbread to form a wrap, and your Slow Cooked Lamb Shawarma is ready to be served.

You can customize the Shawarma with your favourite toppings and sauces, such as pickles, onions, or hot sauce. Slow-cooking the lamb ensures a tender and flavourful results, but you can also prepare this recipe in the oven or on a grill with adjustments to cooking time. Enjoy the rich and aromatic taste of this classic Middle Eastern delicacy!