~858 cal · 74g protein · 17g carbs · 55g fat (estimated, per serving)
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Slow-roasted lamb shoulder pulled tender
🇲🇷 Nouakchott
Méchoui is the feast of Mauritanian and Saharan hospitality: lamb rubbed simply with salt and cumin and roasted low and slow until the meat pulls away in tender shreds and the fat crisps. Served on a communal platter and eaten by hand, it is the centerpiece of celebration across the desert.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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5 lb bone-in lamb shoulder
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1 tbsp each cumin, coriander, and paprika
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1 head garlic
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2 tbsp salt
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1/4 cup butter or oil, for basting
Instructions
1
Rub the lamb (or cauliflower) all over with the garlic, spices, salt, and oil.
2
Roast low at 300°F, basting occasionally, for about 3.5 hours (about 1 hour for cauliflower).
3
Raise the heat at the end to crisp the surface.
4
Rest well, then pull the tender meat from the bone.
5
Serve on a platter with extra cumin-salt for dipping and bread or rice.
Nouakchott desert tradition.
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🌏 While it simmers — know your destination
📍
Nouakchott. A desert-edge capital of roast lamb.
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Mauritania. A Saharan land of roast lamb and desert hospitality.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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