Grill
Méchoui
About
Slow-roasted whole lamb or shoulder rubbed with butter, garlic and cumin until the meat is meltingly tender, the centrepiece of Algerian weddings and Eid feasts.
Equipment
- Large roasting tray
- Sharp knife
- Basting brush
- Foil
Ingredients
Bone-in lamb shoulder or leg3 kg
Unsalted butter, softened150 g
Garlic1 whole head
Ground cumin3 tbsp
Sweet paprika2 tbsp
Salt2 tbsp
Black pepper1 tbsp
Olive oil4 tbsp
Water1 cup
Report or suggest a fix
Found a wrong ingredient, an unclear step, or something we missed? Tell us — a real person reads every note.