Mechoui

Method

Clean and prepare the whole lamb by singeing any remaining hair over a flame and rinsing thoroughly. Mix the butter with cumin, coriander, paprika, salt, pepper, fresh herbs and crushed garlic to create a spice paste. Rub this mixture generously inside and outside the lamb carcass, ensuring it penetrates well. Place the quartered onions inside the cavity. Dig a pit or prepare a spit over hot charcoal embers, positioning the lamb securely. Roast for 4-6 hours, turning occasionally and basting with any pan drippings mixed with additional spiced butter, until the meat is tender and the skin is golden and crispy. The meat should be so tender it falls from the bone.