Mechoui is the celebratory roast lamb of Morocco and the wider Maghreb, traditionally cooked whole for hours until the meat falls from the bone. Rubbed with spiced butter and eaten with the fingers, dipped in cumin and salt, it is all about tender, richly flavoured meat with a crisp, browned outside.
Mechoui is the celebratory roast lamb of Morocco and the wider Maghreb, traditionally cooked whole for hours until the meat falls from the bone. Rubbed with spiced butter and eaten with the fingers, dipped in cumin and salt, it is all about tender, richly flavoured meat with a crisp, browned outside.
Mechoui is the celebratory roast lamb of Morocco and the wider Maghreb, traditionally cooked whole for hours until the meat falls from the bone. Rubbed with spiced butter and eaten with the fingers, dipped in cumin and salt, it is all about tender, richly flavoured meat with a crisp, browned outside.
Mechoui is the celebratory roast lamb of Morocco and the wider Maghreb, traditionally cooked whole for hours until the meat falls from the bone. Rubbed with spiced butter and eaten with the fingers, dipped in cumin and salt, it is all about tender, richly flavoured meat with a crisp, browned outside.
Mechoui is the celebratory roast lamb of Morocco and the wider Maghreb, traditionally cooked whole for hours until the meat falls from the bone. Rubbed with spiced butter and eaten with the fingers, dipped in cumin and salt, it is all about tender, richly flavoured meat with a crisp, browned outside.
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