Thoroughly wash and dry the lamb. Rub the inside and outside of the meat with melted butter and generously sprinkle with sea salt.
Moroccan Méchoui (Slow-Roasted Lamb)
- Total time - 4 to 6 hours (depending on lamb size)
- Preparation - 30 minutes
- Cooking time - 3.5 to 5.5 hours
- Servings: 8
- Country: Morocco
Méchoui is the pinnacle of Moroccan culinary tradition. It's more than just a meal; it's an event. The meat is so tender you don't need a knife – you just pull it apart with your hands. Despite its seeming complexity, it is one of the simplest recipes, as it relies on a minimum of ingredients but requires a lot of patience.
The secret to a perfect Méchoui lies in the quality of the meat and the slow roasting. If you don't have a special roasting pit, you can also use a regular oven, which will also give you a delicious and equally tender result.
Ingredients
Main ingredients
- 1 piece a whole young lamb
- 200 g butter, melted
- sea salt
- ground cumin
Instructions
Step 1: Preparing the lamb
Step 2: Slow roasting
Place the lamb in an oven preheated to 150 °C (300 °F). Roast for 4 to 6 hours, or until the meat is incredibly tender. Baste it every hour with a mixture of butter and pan drippings to create a golden, crispy crust. The meat is ready when it can be easily pulled away from the bone.
Step 3: Serving
Transfer the roasted lamb to a large serving platter. Serve it warm, with bowls of sea salt and ground cumin for each person to dip the meat. Traditionally, it is served without side dishes.