Step 1

Place all the ingredients of the marinade in a food processor and mix everything until obtaining a paste.

Step 2

Place the scallion at the bottom of a Dutch oven.

Step 3

Dry the meat and brush it with the previously mixed paste over its entire surface.

Step 4

For the lamb, also brush the inside where the bone has been removed. Place the lamb on the onion slices, with the opening on the bottom and the fat on the top.

Step 5

For the poultry, place it on the onion slices.

Step 6

Cover and marinate in the refrigerator for 12 hours.

Step 7

Remove the meat from the refrigerator 2 hours and 30 minutes before cooking and leave it at room temperature.

Step 8

Preheat a convection oven to 320 F (160°C).

Step 9

Pour the water into the Dutch oven or cast iron pot all around the meat (do not pour water directly on the meat).

Step 10

Using a brush, brush the meat with half the lemon juice.

Step 11

Cover and cook for 45 minutes for the poultry or 2 hours 30 for the lamb.

Step 12

To make sure that the top of the meat is brown, brush the meat with the remaining lemon juice and continue cooking for 30 minutes (for the poultry) or 1 hour (for the lamb).

Step 13

Check the meat: If the Dutch oven seems dry, then add about ¼ to ½ cup (50 to 100 ml) of boiling water all around the meat. If the meat seems too dark, cover it lightly with aluminum foil.

Step 14

For the poultry, continue cooking for 15 minutes.

Step 15

For the lamb, continue cooking until the meat can easily be shredded with forks. This step can last up to about 1 hour.

Step 16

If the lamb still seems hard, continue cooking until tender, checking every 20 minutes, and make sure that the top does not burn and that there is enough sauce in the bottom. If not, add a little boiling water around the meat again.

Step 17

Remove the meat from the oven. Put it on a cutting board.

Step 18

Leave it to rest for a few minutes before cutting it into small strips.

Step 19

Drizzle the meat with all the remaining juice in the bottom of the Dutch oven and serve.