Mechoui — slow-roasted lamb shoulder

Ingredients

• 1 whole lamb shoulder (about 2 kg)
• 2 tbsp olive oil
• 2 tbsp ground cumin
• 1 tbsp ras el hanout
• 1 tbsp salt
• 1 tsp ground black pepper

Method

1. Mix the cumin, ras el hanout, salt and pepper with the olive oil to a paste.
2. Rub the paste all over the lamb shoulder. Let it sit 30 minutes (or overnight in the fridge).
3. Place on a rack in a roasting tin. Roast at 160°C for 4-5 hours, basting occasionally.
4. The meat should be falling off the bone and the outside should be crisp and browned.
5. Rest 15 minutes. Pull the meat apart with two forks.
6. Serve with cumin salt and flatbread.