Hi,
I’m going to make this for a crowd for NYE. Anyone made it ahead of time, then reheated? Sami Tamimi says do it in his shawarma recipe in Falastin, but he uses a a lamb shoulder, not a leg (which I suspect is fattier).
I don’t want to dry it out. Thanks
Yes, shoulder tends to be fattier than leg. I’d be weary of making it ahead, but hopefully others have more experience-based input than I 
Good luck!
Welcome to the forum. Hope you find your time here fun and helpful.
Shoulder is fattier and, therefore, better for shawarma than leg. Rather than making shawarma from scratch which is a bit beyond my cooking skill, I do a cheat’s version using leftovers from a roast (leg or shoulder). The leftovers get cut into thin pieces, with excess fat cut off, and frozen. Come mezze time, I defrost, toss in olive oil and baharat and then quickly fry to crisp up a bit.
The key to the cheat working is that the lamb roast was not overcooked. That will apply to what you’re planning of getting the main cooking out of the way in advance and then reheat. It’ll be fine.
I would reheat lamb shoulder but not lamb leg which is far too lean.
Hi all
So I went for a shoulder. I cooked it in advance, as the recipe suggested. It tastes lovely.
Now, however, I have to reheat for tonight. What’s the best way to do this and at what temp?
It’s lamb shwarma, and we’ll pull it apart for stuffed flatbreads.
I reheat lamb slowly in the oven at a low temp with a little broth or water added.
Preheat to 300 degrees F.
Cover with foil, warm until the meat reaches 140 F. I do the same to reheat turkey or duck.
I would reheat as low as possible in the oven, like 200-225 tops. Reheated meat always develops a funky taste, but the slower and lower, the less likely to taste that way (and of course, some folks think lamb tastes “funky” to begin with 
).
Oh no, really - funky? Should I expect that?
And I’ve just realised my thermometer is bust! Is it imperative?
The thermometer in your oven? I’d start the meat in the cold oven and heat to 200/225 MAX.
Check the meat after 20-30 min. You should be able to touch it to check the temp — unless you want it screaming hot, which is not going to happen at that heat level. Then keep checking every 10 min or so until it’s reached the heat level you want.
As for the funk, this here deals with chicken, but Ive experienced the same with beef.
If you have a lemon around, a squeeze over the schwarma at serving time could be nice.
The more complicated version: When a friend of ours used to host a Greek Easter party, we’d come home with a generous amount of leftover roasted lamb that I’d reheat in a casserole dish covered in foil. If the lamb was lean, I’d place thin slices of fresh lemon on top of the meat to add moisture to the reheat.
Gussying up the leftovers with sauce or a condiment is another go-to. Often I would serve said lamb tzatziki on the side or some other kind of harmonious condiment such as zhoug (I’m a fiend for spicy foods).
A squeeze of lemon will perk up almost anything
100 percent!
P.S. As far as the reheating thing goes, I also use a few thin lemon slices when reheating chicken breast or pork roast. Helps with moisture and flavor.
Brilliant!
Thank you!
I’m worried about it - how I will know it’s done? Do I def need a cold oven?
It’s currently still in the juices/fat it was in when cooked. Shall I remove and only add in a bit? Shall I leave it out before cooking?
It was cooked last night, then left for a few hours before refidgeration in a North facing, very cold kitchen. Whilst looking for info, various threads said that this was not a great thing to do. I had no idea.
Aagh, this is becoming stressy
Deep breaths. The meat should be fine. Spread it out on a baking sheet & def add the juices & fat so it doesn’t dry out.
You don’t “need” a cold oven, but you will have more control over the temp of the meat if you do.
You will know it’s done when it has reached the desired temperature, which — as I suggested earlier, you can easily check by touching it, or if it is starting to give off steam (unlikely at those low temps).
It’ll all be fine.
Below is a reheating guide. They suggest 275 to 325F for 15-20 mins per lb of meat, covered tightly with foil.
Usually you’d bring it to room temp before putting into the oven.
I would pull it out halfway through, pull it apart and mix through so the liquid moistens everything, and if the juices seem lacking, add a bit of broth as @Phoenikia suggested, then cover again and let it finish reheating.
I’m sure it will be great, don’t stress. Reheated lamb and other meats that are seasoned this way are almost always better the next day.
Ok, you are all fab! Thanks.
My plan is to take it out of the fridge about 45 mins before going into oven. Should I remove all but a little of the juidces from yesterday (there’s a lot)? By that reheating guide, I’d say 150 fan for about 66 mins. Sound about right? It’s 2Kg (and a separate 1Kg piece). Half way through pull it apart and baste? Then, if necessary add more broth/juice?
Ignore them. It’ll be fine.
The advice I usually read is to let it get cold, before putting it in the fridge. Otherwise, the heat from it increases the temperature inside the fridge.
All of the plan seems good to me. Check how it’s heating through at your halfway stage and be prepared to add some liquid and turn the heat up a tad, maybe to 160 fan. You obviously need it fully heated up at the end.
You got room for another one round the table?
I have 20 people coming - this is just one of the dishes - so you’re more than welcome!
Thanks all
