About this dish
Whole lamb slow-roasted until falling off the bone, a celebratory Moroccan dish.
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Ingredients
🐑1 whole lamb or leg of lamb
🧈1/2 cup smen (aged butter)
🧂Cumin and salt, for serving
🧄4 cloves garlic
Method
Serves 41
Rub the lamb generously with smen, garlic, and salt.2
Skewer or place the lamb on a spit.3
Roast slowly over low heat or in a pit oven for several hours, basting occasionally.4
Continue cooking until the meat is very tender and falls off the bone.5
Serve with cumin and salt on the side for dipping.✓ What Makes it Authentic
Mechoui is a traditional Moroccan method of slow-roasting whole lamb, often cooked in an underground pit for special occasions.
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