Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder)
A traditional Moroccan mechoui involves slowly roasting a leg or shoulder of lamb until exceedingly tender and easily pulled from the bone.
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Instructions
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Trim excess fat from the lamb and make deep cuts into the meat.
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Mix butter with garlic, salt, pepper, cumin, saffron, turmeric, and olive oil; spread this mixture over the lamb, working it into the cuts.
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For Very Slow-Roasting (7.5-9 Hours): Preheat oven to 250 F (or 350 F for 4-5 hours). Place lamb in a roasting pan, cover tightly with foil. Roast 7-8 hours (adjust for lamb size), basting hourly and resealing foil, until juices run clear and meat is very tender. Remove foil; increase oven to 475 F and brown for 15-30 minutes, basting often.
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For Traditional Roasting (3-4 Hours): Preheat oven to 475 F. Add 1/2 cup water to the pan and roast lamb, uncovered, for 20 minutes. Reduce oven to 325 F; continue roasting 2.5-3 hours, basting occasionally, until tender, juices clear, and a crisp crust forms.
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For Fast Roasting (1-2 Hours): Preheat oven to 475 F. Wrap the lamb's exposed lower leg in foil. Add 1/2 cup water and a few tablespoons olive oil to the pan. Roast lamb, uncovered, for 1-2 hours, basting frequently, until well browned and juices run clear. If browning too quickly, cover loosely with foil.
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Rest cooked lamb on a platter for at least 10 minutes.
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Pour pan juices over the lamb if desired. Serve with salt and cumin for dipping.