Chadian Méchoui de Mouton
The Quirky Foodster Team
Ingredients
- Leg of lamb, bone-in, about 2kg (4.4 lb) — 1
- Vegetable oil — 4 tbsp
- Garlic, minced — 6 cloves
- Ground cumin — 2 tbsp
- Paprika — 1 tbsp
- Ground ginger — 1 tsp
- Cayenne pepper — 1/2 tsp
- Salt — 2 tbsp
- Black pepper — 1 tsp
- Lemons, juiced — 2
Method
- Preheat the oven to 160°C (320°F).
- In a bowl, combine the oil, garlic, cumin, paprika, ginger, cayenne, salt, pepper and lemon juice into a thick marinade.
- Rub the marinade all over the lamb leg, working it into any slits cut into the meat for deeper flavour.
- Cover and marinate for at least 2 hours, or overnight in the refrigerator.
- Place the lamb in a roasting tray, cover loosely with foil, and roast for 3-3.5 hours, basting every 45 minutes with the pan juices.
- Remove the foil for the final 30 minutes to allow the skin to brown, checking that the internal temperature reaches at least 90°C (195°F) for fully tender, pull-apart meat.
- Rest for 15-20 minutes before carving and serving.
Introduction: A whole roasted lamb, slow-cooked until falling-apart tender, is the centrepiece of major Chadian celebrations, particularly Tabaski (Eid al-Adha), when families gather to share the meat as an act of community and generosity.
Cultural Background: A whole roasted lamb, slow-cooked until falling-apart tender, is the centrepiece of major Chadian celebrations, particularly Tabaski (Eid al-Adha), when families gather to share the meat as an act of community and generosity.
Tips: Low and slow roasting is key to achieving the traditional falling-apart texture; resist the urge to raise the oven temperature to speed things up.
Variations: Traditionally prepared outdoors over a charcoal or wood pit for a smokier flavour; this oven method is a practical home adaptation. No authentic vegetarian version exists for this dish; not converted.
Storage: Store leftover meat in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently, covered, in an oven at 150°C (300°F) for 15-20 minutes, adding a splash of stock to keep the meat moist.
Nutrition: Approx. 410 kcal, 38g protein, 2g carbohydrate, 27g fat per serving (based on 10 servings).
FAQs
Q: Can I use a smaller cut of lamb?
A: Yes, a shoulder or smaller leg portion works well; adjust the roasting time accordingly and use a meat thermometer to check doneness.
Q: Is this dish always made for Tabaski specifically?
A: It is especially associated with Tabaski (Eid al-Adha) but is also prepared for other major family celebrations and gatherings.
- Leg of lamb, bone-in, about 2kg (4.4 lb) — 1
- Vegetable oil — 4 tbsp
- Garlic, minced — 6 cloves
- Ground cumin — 2 tbsp
- Paprika — 1 tbsp
- Ground ginger — 1 tsp
- Cayenne pepper — 1/2 tsp
- Salt — 2 tbsp
- Black pepper — 1 tsp
- Lemons, juiced — 2
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