Moroccan · Main Dishes
Whole Roasted Lamb Feast (Mechoui-Style Celebration)
For the biggest celebrations in the Ouarzazate region and across the Atlas foothills, a whole lamb is seasoned simply with cumin, salt and butter, then slow-roasted for hours until the meat pulls away from the bone with bare hands — a feast built for gathering an entire extended family or village.
- Prep
- 45 min
- Cook
- 240 min
- Total
- 285 min
- Serves
- 10
- Level
- Advanced
Ingredients
- 1 whole young lamb (or a large leg and shoulder for a smaller version), about 8–10 kg
- 200 g butter or smen, softened
- 4 tbsp cumin, plus more to serve
- 3 tbsp coarse salt
- 6 garlic cloves, crushed
- 2 tbsp paprika
- Cumin salt, to serve
Method
- 1
Season
Rub the whole lamb generously inside and out with the softened butter mixed with garlic, cumin, paprika and salt, working it well into every part of the meat.
- 2
Rest
If possible, let the seasoned lamb rest a few hours, or overnight in a cool place, so the flavours penetrate.
- 3
Set up for roasting
Traditionally the lamb is spit-roasted over a wood fire or slow-cooked in a large clay pit oven; at home, a very low oven or covered barbecue with indirect heat approximates the method.
- 4
Roast low and slow
Cook at a low temperature, around 140–150°C, basting occasionally with more melted butter, for 4 or more hours depending on size, until the meat is completely tender and pulling from the bone.
- 5
Rest
Let the lamb rest under foil for 20–30 minutes before serving.
- 6
Serve
Traditionally, guests pull pieces of meat by hand, dipping into a small bowl of cumin salt, with bread on the side.
Chef's tips
- Low and slow is non-negotiable for a whole lamb — rushing the heat leaves the outside dry long before the inside is tender.
- Basting periodically with melted butter or smen keeps the meat moist through the long cook.
- This is genuinely a feast dish for a crowd; scale down to a large leg and shoulder for a more manageable home version.
Frequently asked questions
What is mechoui?
Mechoui refers to whole roasted lamb (or sometimes goat), a centerpiece dish for major Moroccan celebrations, traditionally cooked slowly over an open fire or in an earthen pit until extremely tender.
Can this be made with just a leg of lamb?
Yes, for a home-sized version, season and slow-roast a whole leg and shoulder the same way, adjusting the time down to about 3–4 hours depending on size.