Mechoui of Lamb Marrakech Style

The mechoui is a mutton or lamb roasted on a spit over a wood fire. This recipe offers a version of mechoui of lamb. The word “mechoui” refers to the cooking method, which means “roasting” or “grilling” in Arabic. It is a dish from North Africa but it is often found in France at family celebrations.

Prepare the hole and make fire

Prepare the place where you will do the mechoui: make a hole 15 cm deep and 1.5 m long and 50 cm wide.

Make a fire big enough and put the supports of the spit in the opposite direction of the wind.

Prepare the hole and make fire (Moroccan hole)

Cooking Mechoui of Lamb steps

The lamb should be emptied, then seasoned with thyme, olive oil, salt and pepper. And you can prepare Grilled salad mechouia as a side dish.

Then put the lamb on the spit, string its past and back pasta and place it on the rack over the fire. Cook for 4 to 5 hours, turning the spit regularly to cook the meat on all sides.

Sprinkle the lamb with a mixture of water and salt during the first hour of cooking and the following hours, sprinkle with vegetable oil.

At the last hour of cooking, cut into the meat and brush with butter to bring the butter into the meat.

whole lamb mechoui