Mechoui (مشوي) — Moroccan slow-roasted whole lamb with cumin butter

• 10 gwhole lamb, dressed (head on optional) (10,000 g (10 kg) dressed weight; ask butcher to remove glands and excess surface fat)
• 120 gkosher salt (for dry brine)
• 24 gground cumin (about 4 tsp; plus extra for serving)
• 6 gsmoked paprika (about 2 tsp)
• 4 gfreshly ground black pepper (about 2 tsp)
• 30 ggarlic, finely grated (about 10 cloves)
• 200 gunsalted butter (melted)
• 60 mlolive oil (helps baste evenly and reduces butter scorching)
• 30 mllemon juice (about 2 tbsp)
• 500 mlwater (for the pan to prevent drippings from burning)
• 4 leafbay leaves (optional, for the pan)
• 12 gwhole cumin seeds (about 2 tbsp, lightly toasted and crushed)
• 10 gfine salt (about 2 tsp, served alongside cumin)

Instructions

1. 1

   Prepare the lamb by patting it completely dry with paper towels, including the cavity, so the seasoning adheres well. Trim only thick, waxy surface fat and remove any visible glands near the neck and hind legs, because they can taste strong after long roasting.

2. 2

   Make the dry seasoning by mixing the kosher salt, ground cumin, smoked paprika, black pepper, and grated garlic in a bowl until it forms a damp, sandy paste. Rub this mixture all over the lamb, working it into creases around the shoulders, belly, and legs, and also inside the cavity for even flavor.

3. 3

   Set the lamb on a rack over a large tray and refrigerate uncovered for 12 hours to dry-brine. This step seasons the meat deeply and helps the skin dry so it can crisp during the final high-heat finish.

4. 4

   Bring the lamb out of the refrigerator 60 minutes before roasting so it loses its chill and cooks more evenly. While it warms, preheat the oven to 150°C and position a rack low enough to fit the lamb comfortably.

5. 5

   Place a sturdy roasting pan under the rack and add the water and bay leaves to the pan to protect the drippings from scorching. Set the lamb on the rack, belly side down to start, and loosely tent the exposed tips (ears or thin edges) with foil if they look prone to drying.

6. 6

   Roast slowly for 4 hours, maintaining 150°C for gentle rendering and tenderizing. Rotate the pan once halfway through so the heat exposure is even, and top up the pan with 250 ml water if it looks dry to keep the drippings from burning.

7. 7

   Make the cumin butter by whisking the melted butter, ground cumin, olive oil, and lemon juice until emulsified and fragrant. Keep it warm, not hot, so it stays brushable and does not separate too aggressively.

8. 8

   After 4 hours, carefully flip the lamb belly side up using heatproof gloves and two sturdy spatulas, then brush generously with the cumin butter. Continue roasting for 2 more hours, basting every 30 minutes so the surface stays glossy and aromatic while the meat finishes tenderizing.

9. 9

   Check doneness by probing the thickest part of the shoulder and leg; the meat should be very tender and read 92°C to 96°C for true pull-apart mechoui texture. If it is not there yet, continue roasting in 20-minute increments, because lamb size and fat cover can change timing.

10. 10

    Increase the oven to 230°C to crisp the skin, and roast for 12 to 18 minutes while watching closely. Brush once more with a thin layer of cumin butter during this stage, but stop basting if the skin is already browning fast to avoid burning the milk solids.

11. 11

    Rest the lamb for 25 minutes, loosely tented with foil, so juices redistribute and carving is cleaner. Meanwhile, toast the cumin seeds in a dry pan for 60 to 90 seconds, then crush them lightly and mix with the fine salt for the traditional dipping seasoning.

12. 12

    Serve by pulling or carving the meat into large, tender pieces and arranging them on a warm platter with crisp skin on top. Offer the cumin-salt mixture on the side for dipping, and spoon a little of the pan drippings over the meat for extra richness.