Al Mechoui (Spit-roasted Baby Lamb)

Al Mechoui (Spit-roasted Baby Lamb) is a traditional Mauritanian recipe for a classic dish of a baby lamb rubbed with ras el hanut that's filled with stuffing and cooked on a spit. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Spit-roasted Baby Lamb (Al Mechoui).

prep time

20 minutes

cook time

250 minutes

Total Time:

270 minutes

Serves:

20+

Rating:

Tags : Herb RecipesLamb RecipesMauritania Recipes

This is a classic Mauritanian recipe for a spit-roasted baby lamb. Typically a small lamb, about 25kg dead weight is cooked in this method (reckon on 500g per person [so a lamb this size will feed about 45]). As well as the ingredients below you will need a spit for roasting and plenty of wood.

If you are going to stuff the lamb, then mince the liver, kidneys and heart and blend with some of the lamb fat and bread. Season to taste and use to stuff the body cavity of the lamb.

Ingredients:

1 small lamb (about 25kg)
sea salt, for rubbing
plenty of mixed herbs (should include parsley and mint), finely chopped
olive oil
stuffing
ras el hanout, for rubbing

Method:

The day before you will need to make a pit in your garden (this needs to be about 40cm square). Install the spit on either side of this.

About 6 hours before you are going to cook light the fire, add the wood and let it burn down for at lest 1 hour to form embers.

Insert the pin of the spit through the lamb. Season liberally inside and out with salt then rub the body cavity with the herbs and stuff with the forcemeat (if using). Sew the body cavity closed. Sit the lamb on the spit and ad a little wood to the fire (do not add too much, or the fire will be hot).

Cook the lamb for about 4 hours, turning constantly, and adding more wood as needed. Cook until the lamb is done through.

Remove the pin from the lamb, set on a table and carve.