But perhaps the most famous of all Arab meat dishes is the Méchoui—the roasting of a lamb, not older than a year, on a spit in the open. The viscera are carefully removed—the kidneys being left—and the inside of the animal is well washed. A generous handful of salt is then put inside, with a plentiful amount of butter, a handful of chopped onion, and a little pepper. The opening is fastened with a wooden skewer. The lamb is then put on the spit; a trench, in which a big fire is lit, is dug on one side, and red-hot embers are placed beneath the lamb. The spit is slowly revolved, so that the meat will be evenly cooked and, after the lamb begins to brown, it is constantly basted, or brushed over with hot fat.