Pit-Roasted M’choui of Lamb

Name: Pit-Roasted M’choui of Lamb
Cuisine: Moroccan
Ingredients: salt; 50 g/2 oz black peppercorns, crushed; 50 g/2 oz powdered cumin; 25 g/1 oz sweet red pepper; 15 g/½ oz hot red pepper; 1 fine fat lamb (or forequarter or haunch); 1 fine fat lamb (or forequarter or haunch); 1 fine fat lamb (or forequarter or haunch); 450 g/1 lb (2 cups) butter

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 fine fat lamb (or forequarter or haunch)

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Rub the prepared whole lamb (or forequarter or haunch) with the highly flavoured melted butter marinade, and leave to marinate while the pit is being dug (see above); prepare the liver and heart and wrap in crépinette (sheep’s caul) as above; light a fire and allow to die down to ashes.
Pierce the lamb from end to end as above, and place over embers. If