Mechoui I

Prepare the lamb by trimming any excess fat and making several deep incisions across the surface with a sharp knife to allow the seasoning to penetrate the meat.

In a small bowl, combine softened butter, cumin, paprika, and a pinch of salt, mixing thoroughly until a uniform spiced butter paste is formed.

Rub the spiced butter generously all over the lamb, pressing it firmly into the incisions and coating every surface evenly.

Allow the seasoned lamb to rest at room temperature so the spiced butter can begin to infuse into the meat.

Preheat your oven to 325°F (160°C) or prepare a charcoal fire if roasting traditionally over open coals.

Place the lamb in a large roasting pan or on a spit over the fire, and cook low and slow, basting with any rendered juices and additional spiced butter every 30 minutes.

Increase the heat to 425°F (220°C) or move the lamb closer to the coals during the final stage of cooking to develop a crisp, golden-brown crust on the exterior.

Remove the lamb from the heat and allow it to rest before carving or pulling the tender meat apart by hand, serving with additional cumin and salt on the side for dipping.