Mechoui (Moroccan Roast Lamb)

Name: Mechoui (Moroccan Roast Lamb)
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Ingredients: 2kg kg lamb shoulder; 8 clove garlic; 2 tbsp cumin; 2 tbsp coriander; 1 tbsp paprika; 1 tsp cinnamon; 100g g butter; 80ml ml olive oil; 400ml ml chicken stock; 1 bunch coriander; 1 tsp salt

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Slow-roasted Moroccan lamb shoulder rubbed with garlic, cumin and coriander, falling-apart tender after 4 hours. Pure feast food.

Prep 15 mins

Cook 4 hr

Servings 6

Difficulty Easy

Per serving £4.31

Approx £25.87 total based on typical supermarket prices in GB. See yours →

S by Steven Tobin · Published 4 May 2026

The recipe

Instructions

1

Pound garlic, cumin, coriander, paprika, cinnamon, butter, oil and salt to a paste.
2

Stab the lamb deeply all over. Rub the paste in, getting into every crevice.
3

Sit in a roasting tin with the stock. Cover tightly with foil.
4

Roast at 150°C for 3.5 hours. Remove foil, increase to 220°C for 30 minutes to crisp.
5

Rest 20 minutes. Pull apart with two forks. Top with coriander. Eat with flatbread.

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About Steven Tobin

Steven is the founder, recipe developer, and chief washer-upper at Budget Dinner Recipes. A passionate home cook from a big foodie family, he's spent years collecting and perfecting recipes from across the world — from Malaysian laksas and Kenyan curries to weeknight British classics. Family meals are at the heart of e…

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Mechoui (Moroccan Roast Lamb)

The recipe

Instructions

Reviews

About Steven Tobin

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