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Moroccan mechoui lamb torn into large tender pieces and served with bread, cumin, and salt.

Moroccan Mechoui

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A home-oven adaptation of Moroccan mechoui with slow-roasted lamb shoulder, butter, cumin, salt, and tender pull-apart meat.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Moroccan
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb
  • 5 lb boneless lamb shoulder opened flat and patted dry
  • 4 tbsp unsalted butter softened
  • 1 tbsp ground cumin
  • 2 tsp fine salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper optional
  • 1/2 cup water for the roasting pan
For Serving
  • 2 tsp ground cumin
  • 1 tsp flaky salt
  • 8 pieces Moroccan flatbread warmed

Equipment

  • Large roasting pan
  • Small mixing bowl
  • Parchment paper
  • Instant-read thermometer

Method
 

Season:
  1. Heat the oven to 300 F. Mix butter, cumin, salt, black pepper, coriander, and cayenne. Rub over every surface of the lamb.
  2. Set the lamb in a roasting pan, add the water around it, and cover tightly with parchment and foil.
Slow Roast:
  1. Roast for 4 hours, checking once to ensure a little liquid remains. Uncover and raise the oven to 425 F.
  2. Roast uncovered for 20 to 30 minutes until broad patches are deeply browned and the meat pulls apart easily. Rest 20 minutes.
Serve:
  1. Tear the lamb into large irregular pieces and arrange on a warm communal platter. Serve with cumin, flaky salt, and bread.

Nutrition

Calories: 690kcalCarbohydrates: 9gProtein: 49gFat: 52gSaturated Fat: 22gCholesterol: 190mgSodium: 850mgFiber: 1gSugar: 1g

Notes

  • Traditional feast mechoui may use a whole lamb; this shoulder method fits a home oven while preserving the slow-roasted character.
  • Refrigerate for three days with a little pan juice and reheat covered.