Preheat the oven to 400-425F.

Combine all the shawarma paste ingredients in a small bowl and mix until a paste forms.

Remove the netting (if any) from the leg of lamb, pat dry and using a sharp knife make deep cuts over the skin side and all around the meat. Generously apply the paste, working it into the crevices.

Add the 1 tablespoon olive oil to a braising pan or roasting pan, place the boneless leg of lamb fat side up in it, then place in the hot oven to brown for 15 minutes.

Remove the pan with the lamb and lower the temperature to 275-300 F, depending on how strong your oven is. Add the wine to the pan and stir around, it will be sufficiently hot for deglazing. Add the chicken stock, cover with the braiser lid or if using a pan with two layers of aluminium foil (tightly so no moisture escapes).

Place in the oven and braise for 2 hours. After this time check on the lamb - if you need to replenish the braising liquid add a bit of water, if the top is a bit dry, baste with pan juices. Test the meat with a fork to see how tender it has gotten - it will still be a bit tough at this point, but you will get an idea of how much longer you need to let it braise.

Cover and place back in the oven to finish braising to your desired tenderness. Check every 20 minutes or so to make sure you do not overcook it. Once you can easily break up/pull apart the meat with a fork, it is done.

Carefull transfer the leg of lamb from the brasing pan to a platter and loosely tent it with foil to keep it warm.

Using a spoon skim the fat on top of the braising liquid and pan drippings. Leave just a bit of fat for flavor. Add about ½ to 1 cup extra stock, depending on how much liquid there is in the pan.

Place on a stove over medium heat and bring to simmer. If any more fat coalesces on the surface skim that too. Once the sauce thickens a bit taste it to decide if it needs seasoning and adjust. Strain through a sieve.

For family style presentation: break up the leg of lamb with two forks or slice it with a knife (it will be falling apart quite a bit), drizzle about half of the sauce and garnish with herbs and/or olives. Serve the remaining sauce next to the lamb platter.

For wraps: pull the meat with two forks, drizzle with sauce and place small amounts in flatbreads such as roti or pita, along with vegetables of your choice.

Leftovers reheat well in a pan over medium heat, you might want to add a bit of water to replenish moisture. Also consider using leftovers as stuffing for lamb pie (see just above this recipe card for instructions).