Moroccan · Main Dishes
Oven-Roasted Mechoui-Spiced Lamb Shoulder
True mechoui is roasted whole over an open pit, but this home version brings the same cumin-and-garlic crust and fall-apart texture to a bone-in lamb shoulder slow-roasted in a regular oven, finished with the traditional cumin-salt dip on the side.
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 2 kg bone-in lamb shoulder
- 6 garlic cloves, crushed
- 2 tbsp cumin, 1 tbsp paprika
- 2 tbsp olive oil
- 1 tsp salt, plus extra cumin-salt for serving
- 1/2 tsp black pepper
Method
- 1
Rub
Rub the lamb shoulder all over with garlic, cumin, paprika, olive oil, salt and pepper. Let it come to room temperature, 30 minutes.
- 2
Sear
Sear the shoulder in a hot roasting pan on the stovetop or under a hot oven briefly until the crust starts to colour.
- 3
Roast covered
Cover tightly with foil and roast at 150°C for 3 hours.
- 4
Roast uncovered
Remove the foil and roast a further 30 minutes at 190°C until the outside is deeply browned and crisp.
- 5
Rest
Rest for 15 minutes before pulling the meat apart.
- 6
Serve
Serve with a small dish of cumin mixed with salt for dipping, and warm bread.
Chef's tips
- The low-and-covered stage is what makes the meat fall off the bone; don't skip straight to high heat.
- Mix equal parts ground cumin and salt for the traditional dipping condiment served alongside.
Frequently asked questions
Is this the same as real mechoui?
Traditional mechoui is roasted whole over an open pit or in an underground oven; this oven method recreates the same spicing and tender texture at home.