Moroccan Mechoui: Roasted Lamb Shoulder
Whole roasted lamb shoulder rubbed with warm spices, garlic, and preserved lemon—a showstopper Moroccan classic. Slow-roasted until the meat is impossibly tender, then shredded and served with bread and fresh herbs.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
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Open the appInstructions
Step 1
Pat lamb shoulder dry with paper towels. Season all surfaces generously with salt and black pepper.
Step 2
In a small bowl, combine minced garlic, cumin, paprika, ginger, preserved lemon, and olive oil into a paste.
Step 3
Rub the spice paste all over the lamb, working it into crevices and under any loose skin.
Step 4
Place lamb in a roasting pan. Roast at 350°F until a meat thermometer reads 190°F at the thickest point, ~55–65 minutes.
Step 5
Remove from oven and let rest 10 minutes—juices will redistribute and meat will be easier to shred.
Step 6
Using two forks, shred the lamb directly in the pan, discarding any large bones. Toss with pan juices until coated.
Step 7
Transfer to a platter, scatter with fresh cilantro and mint, and serve with warm bread or flatbread.
Tools you’ll need
- roasting pan
- meat thermometer
- paper towels
- small mixing bowl
- two forks
- sharp knife
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