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Pit-Roasted M’choui of Lamb
Preparation info
- Difficulty
Easy
Appears in
Published 1987
Ingredients
1
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
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