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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Roasted Lamb - Algerian Mechoui

Recipe Name: Mechoui

Subtitle: Roasted lamb

Culture: Algeria

Preparation time: 8 hours

Recipe story:

This North African dish is found in Morocco, Algeria and Tunisia. Traditionally the entire animal is consumed, including the organs such as the the eyes, liver, heart, kidney etc which is reserved for the guest of honor. While traditionally the entire animal is roasted for convenience.


· 1 ½ tsp ground allspice.

· ½ ground cinnamon

· 2 tsp of ground cumin

· 1 tsp Dried chili flakes.

· 1 tsp Ground turmeric

· 3 garlic cloves crushed.

· 100g of unsalted butter softened

· 2.5kg lamb shoulder with bone in.

· Cumin seeds, toasted, roughly ground.

· 1 tsp sea salt flakes.

· Bread and orange wedges to serve.


  1. Preheat oven to 140 degrees Celsius. Combine spices, garlic and butter in a bowl.

  2. Rub mix all over lamb and season with salt.

  3. Completely enclose lamb in two large sheets of foil and place in deep roasting pan. Roast for 8 hours or until meat is tender and comes away easily from bone.

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

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