Grill

Mechoui

Name: Mechoui
Total time: 5h
Yield: 12 servings
Cuisine: Morocco
Ingredients: 1 whole lamb (or 4 kg shoulder); 150g butter; 6 garlic cloves; 3 tbsp cumin; 2 tbsp paprika; 2 tbsp salt; 1 tbsp pepper; Cumin salt to serve

Whole lamb rubbed with cumin, butter and garlic and roasted in a pit oven until the skin lacquers and the meat pulls into strings — the Souss festival centrepiece.

5h 12 servings Hard

Ingredients

• 1 whole lamb (or 4 kg shoulder)
• 150g butter
• 6 garlic cloves
• 3 tbsp cumin
• 2 tbsp paprika
• 2 tbsp salt
• 1 tbsp pepper
• Cumin salt to serve

Method

Step 1 of 333%

Blend butter with garlic, spices and salt; slather lamb inside and out.

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1
Blend butter with garlic, spices and salt; slather lamb inside and out.
2
Roast in a covered pit or 140°C oven 4–5 h until skin is deep gold and meat is soft.
3
Pull with fingers; serve with bread and bowls of cumin salt.