Moroccan roasted lamb Mechoui
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Slow-roasted lamb shoulder seasoned with garlic, cumin and salt; served without a side.
7 servingsFinal yield 1,300 g
Ingredients
- 1,800 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
- 35 gGarlic, raw
- 8 gSpices, cumin seed
- 25 gOil, olive, salad or cooking
- 6 gSalt, table
Method
- Score lamb 1 cm deep; chop garlic and mix with 8 g cumin, 25 g oil and salt.
- Rub shoulder with mixture and rest 20 minutes at room temperature.
- Roast the shoulder covered for 240 minutes at 160 °C. Uncover and roast 45 minutes at 210 °C, until the centre reaches 93 °C and the meat pulls apart easily.
- Rest 20 minutes, pull apart, pour over the pan juices and divide about 185 g of meat per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 5,055.2 kcal
- Protein
- 302.1 g
- Fat
- 413.1 g
- Total carbohydrate (by difference)
- 15.1 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 170.6 g
- Sodium
- 3,443.4 mg
- Salt (sodium × 2.5)
- 8.6 g
Per serving
- Energy
- 722.2 kcal
- Protein
- 43.2 g
- Fat
- 59 g
- Total carbohydrate (by difference)
- 2.2 g
- Total dietary fibre (USDA)
- 0.23 g
- Saturated fatty acids
- 24.4 g
- Sodium
- 491.9 mg
- Salt (sodium × 2.5)
- 1.2 g
Per 100 g of finished food
- Energy
- 388.9 kcal
- Protein
- 23.2 g
- Fat
- 31.8 g
- Total carbohydrate (by difference)
- 1.2 g
- Total dietary fibre (USDA)
- 0.12 g
- Saturated fatty acids
- 13.1 g
- Sodium
- 264.9 mg
- Salt (sodium × 2.5)
- 0.66 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal