Moroccan Lamb (Mechoui)

Moroccan Lamb

Moroccan Lamb

This mechoui is traditionally prepared using spices and roasting a whole leg of lamb on a spit over a fire until the meat is tender enough to pull off the bone.

(Serves up to 10)


1 whole leg of lamb (or shoulder) on the bone
4 tablespoons soft unsalted butter
3 or 4 cloves of garlic, pressed
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1 teaspoon cumin
1/4 teaspoon turmeric or pinch of Moroccan yellow colorant
1 tablespoon olive oil


Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.
Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some mixture into the incisions made with the knife. Put the lamb onto your rotisserie skewer and secure with meat forks.  Make sure that the joint is perfectly balanced. (This may take more than one attempt – be patient, it is worth it!).
Prepare your BBQ and make sure that the coals are light grey before you start to cook.

Cooking: (5-9 hours)

With this dish the slower you cook the better.
If you are serving for lunch, 9 hours might be a problem, but ensure that you cook for at least 5 hours.
Place the skewer onto your rotisserie and set the height low for the first 5 to 10 minutes in order to seal the meat.
Do not let the skin burn.  Just when the skin begins to brown, raise the cooking height to its maximum.
Leave the meat to cook for 1 hour; then add a little charcoal to maintain heat.  Mix the new coal with the grey ash. Never allow the coals to generate too much heat or get too cool.
This dish is a slow roast over moderate heat, so regular top ups with charcoal are required.
At the end of cooking, the lamb should be very tender.
Transfer the lamb to a platter, cover with foil and allow it to rest for 15 minutes before serving.

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PDF-150x150    Moroccan Lamb