Slow Roasted Lamb Shawarma

This easy slow-roasted leg of lamb recipe is bursting with flavor and full of anti-inflammatory spices. Serve it as a holiday main dish, or meal prep this recipe to have easy-to-digest meat on hand for simple meals throughout the week. Leftover lamb can be warmed and added to romaine lettuce leaves with chopped cucumber, onion, and a lemon-tahini dressing for a nutrient-dense, high-protein lunch. I use a cast iron braiser to slow-roast meat. The heavy, tight-fitting lid creates a seal on the pot, not allowing liquid to escape. If you don't have a Cast Iron Dutch Oven or Cast Iron Braiser, then you'll want to use a casserole dish with a lid or foil and add about a cup of water to the bottom of the pan before cooking.