MéchouiRoast Lamb Shoulder

Name: Méchoui (Roast Lamb Shoulder)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: Mauritania
Ingredients: 1800 g Lamb Shoulder; 20 g Garlic (crushed); 8 g Cumin Powder; 8 g Paprika; 4 g Black Pepper; 14 g Salt; 30 ml Vegetable Oil; 1 pcs Lemon (cut into wedges)

A home-oven adaptation inspired by Mauritanian méchoui: lamb shoulder seasoned with garlic, cumin, and paprika, then roasted until browned and tender.

Prep

20m

Cook

Serves

Regional versions

Compare how this dish changes by country.

Algeria
Mauritania

Estimated

Nutrition

Per serving

901kcal

Calories

52g

Protein

74g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.8kg
Lamb Shoulder
20g
Garlic (crushed)
8g
Cumin Powder
8g
Paprika
4g
Black Pepper
14g
Salt
30ml
Vegetable Oil
1pcs
Lemon (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 220°C (425°F). Pat the lamb shoulder dry and place it in a roasting pan.
02
Mix the garlic, cumin powder, paprika, black pepper, salt, and vegetable oil into a thick paste.
03
Rub the paste all over the lamb shoulder, pressing it well into the surface.
04
Roast the lamb until the outside is well browned, then lower the oven to 160°C (320°F).
05
Continue roasting until the lamb shoulder is very tender and can be pulled apart easily with a fork.
06
Rest the meat before carving, then serve with the lemon wedges on the side.

Ratings & Reviews

No reviews yet.