Mechoui (Whole Roasted Lamb)

🧂 Ingredients

• 10 kg Whole lamb(Ensure the lamb is cleaned and ready for roasting. If using a smaller lamb, adjust cooking time accordingly.)
• 200 g Unsalted butter(Melted, for basting and rubbing.)
• 60 g Ground cumin(Freshly ground is best for aroma.)
• 60 g Coarse sea salt(Or kosher salt, for rubbing and serving.)
• 2 heads Garlic cloves(Peeled and smashed.)
• 1 cup Water(Optional, for basting if butter runs out.)

👨‍🍳 Instructions

1. 1

   Prepare the spice rub and butter mixture. In a small bowl, combine the ground cumin and half of the coarse sea salt. In a separate bowl, melt the butter. Add the smashed garlic cloves to the melted butter and let them infuse for about 10 minutes.

   ⏱️ 15 minutes
2. 2

   Season the lamb. Generously rub the entire surface of the lamb, inside and out, with the garlic-infused butter. Make sure to get into all the crevices. Then, evenly sprinkle the cumin and salt mixture all over the lamb. Ensure a good coating.

   ⏱️ 15 minutes
3. 3

   Prepare for roasting. If roasting in an oven, preheat to 160°C (320°F). Place the lamb on a sturdy roasting rack set inside a large roasting pan. If cooking traditionally in a pit, ensure the embers are at the right temperature for slow roasting.

   ⏱️ 5 minutes
4. 4

   Slow-roast the lamb. Place the lamb in the preheated oven or pit. Roast for 4-6 hours, depending on the size of the lamb and desired tenderness. Baste the lamb with the pan juices (or additional melted butter/water mixture) every hour to keep it moist and encourage browning.

   ⏱️ 4-6 hours
5. 5

   Check for doneness. The lamb is ready when the meat is extremely tender and easily pulls away from the bone. The internal temperature should reach at least 75°C (167°F) in the thickest part of the thigh, but for Mechoui, the goal is extreme tenderness rather than a specific internal temperature. The skin should be golden brown and slightly crispy.

   ⏱️ Checking periodically during the last hour
6. 6

   Rest and serve. Once cooked, carefully remove the lamb from the oven or pit and let it rest for at least 20-30 minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Serve the Mechoui whole or pull the meat off the bone using forks or by hand. Serve with extra cumin and salt for dipping.

   ⏱️ 20-30 minutes resting

💡 Pro Tips

• ✓Mechoui is traditionally cooked in an underground pit, but a conventional oven works well.
• ✓The key to Mechoui is slow cooking, which breaks down the connective tissues and makes the meat incredibly tender.
• ✓Serve with traditional Moroccan sides like couscous, salads, or crusty bread to soak up the delicious juices.
• ✓The cumin and salt mixture is essential for the authentic flavor. Don't skip it!

🔄 Variations

• Add other spices to the rub, such as paprika, turmeric, or ras el hanout for a different flavor profile.
• For smaller gatherings, use a leg of lamb or a shoulder instead of a whole lamb, adjusting cooking time accordingly.

🥗 Nutrition

Per serving