Moroccan slow-roasted whole lamb with cumin and salt — tender meat, crispy skin, simply divine.
Mechoui is Morocco's most celebrated meat dish — whole lamb (or shoulder) slow-roasted for hours until the meat falls off the bone and the skin is mahogany-crisp. Traditionally cooked in earthen pits for celebrations, weddings, and Eid, the simple seasoning of cumin, salt, and butter lets the lamb's flavor shine. Served with bread, cumin-salt dipping mix, and mint tea.
Serves 8
Mix butter with cumin, coriander, paprika, ginger, salt, pepper, saffron, and garlic.
Score lamb shoulder. Rub spice butter all over, pushing into cracks. Marinate 2 hours minimum.
Place lamb in roasting pan with 1 cup water. Cover tightly with foil. Roast at 150°C for 3 hours.
Remove foil. Increase oven to 220°C. Roast 30-45 minutes until skin is deep mahogany and crispy. Baste occasionally.
Let lamb rest 20 minutes before serving.
Tear meat into chunks (no knives traditionally). Serve with cumin-salt mix on the side, fresh bread, and mint tea.
Low and slow is essential — rushing won't give that fall-apart tenderness.
The cumin-salt dipping mix is critical for authentic flavor.
Use lamb leg if shoulder unavailable.
Add chopped preserved lemons under skin.
Refrigerate up to 4 days. Reheat covered with a splash of water.
Mechoui has been prepared by Berber and Arab Moroccans for centuries, traditionally cooked in earthen pits for major celebrations like weddings and religious holidays.
Yes — slow smoke at 110°C for 5-6 hours, then crisp under broiler. Result is excellent.
Per serving (350g) · 8 servings total
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