Slow-roasted lamb (mechoui)




  • 1½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp ground turmeric
  • 3 garlic cloves, crushed
  • 100 g unsalted butter, softened
  • 2.5 kg lamb shoulder, bone in
  • 2 tsp cumin seeds, toasted, roughly ground
  • 1 tbsp sea salt flakes
  • bread and orange wedges, to serve

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 140°C. Combine spices, garlic and butter in a bowl. Rub mixture all over lamb and season with salt. Completely enclose lamb in two large sheets of foil and place in a deep roasting pan. Roast for 8 hours or until meat is meltingly tender and comes away easily from the bone.

Combine cumin seeds and sea salt in a small bowl. Shred lamb into large pieces and serve with cumin salt, bread and orange wedges.


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