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Le Chaudron recipe
Méchoui d'agneau rôti
Slow-roasted lamb méchoui
⏱ 180 minServes 6Hard620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1lamb shoulder, 2 kg (4.4 lb)
80 g (3 oz)soft butter
2 tbspground cumin
1 tablespoonpaprika
4 clovesgarlic, crushed
1 tablespoonsalt
- 1 lamb shoulder, 2 kg (4.4 lb)
- 80 g (3 oz) soft butter
- 2 tbsp ground cumin
- 1 tablespoon paprika
- 4 cloves garlic, crushed
- 1 tablespoon salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the butter with the cumin, paprika, crushed garlic and salt.
- Brush the paste generously all over the lamb shoulder, working it into the folds.
- Put the lamb in a roasting pan and cover tightly with foil.
- Roast at 150°C (300°F) for 2½ hours, basting regularly.
- Remove the foil and roast 20 minutes more at 200°C (400°F) to brown.
- Rest 10 minutes, then serve whole and pull apart at the table with cumin and salt.
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