Traditional Lamb Mechoui with Crispy Skin

A lamb shoulder slow-roasted for hours until the meat falls off the bone. The skin is lacquered, crispy, and infused with the powerful aroma of cumin and browned butter.

• Prep time: 25 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 1200
• Protein: 75 g
• Carbs: 7 g
• Fat: 92 g

Ingredients

• 1.3 kg Lamb shoulder ( whole )
• 66.7 g Minimum butter sweet ( softened )
• 4 piece Garlic ( peeled cloves )
• 1.3 tbsp Cumin ground
• 0.7 tbsp Sweet paprika
• 0.7 tbsp Ras el hanout
• 2 tbsp Extra virgin olive oil
• 0.7 tbsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 tbsp Smen (fermented butter) ( at room temperature )

Instructions

1. Spice paste preparation

   In a bowl, work the butter and smen with a fork until creamy. Incorporate the cumin, paprika, ras-el-hanout, salt, and pepper until a homogeneous and colorful paste is obtained.

2. Meat preparation

   Make deep incisions in the lamb shoulder. Insert the peeled garlic cloves into the flesh. Vigorously massage the entire piece with the spiced butter paste to soak it well.

3. Start of cooking

   Place the lamb in a large dish. Pour in a base of water (about 200ml) and the olive oil. Bake at 150°C. Cooking must be slow so that the collagen melts without drying out the fiber.

4. Basting and monitoring

   Every 30 minutes, generously baste the meat with its cooking juices. If the juice reduces too much, add a little water. The skin should start to brown and become slightly crispy.

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5. Finishing and resting

   Increase the oven to 200°C for the last 15 minutes to glaze the skin well. Remove the lamb when the shoulder bone moves on its own. Let rest for 15 minutes under aluminum foil before serving.

Chef's tips

• The secret is basting: the butter must nourish the meat throughout the cooking process.
• If the lamb browns too quickly, cover it with damp parchment paper.
• Never serve immediately out of the oven; resting allows the juices to redistribute.

Storage

Keeps for 3 days in the refrigerator. To reheat, use a low oven (120°C) with a splash of water to prevent the meat from drying out.