{"id":2106,"date":"2014-03-07T06:42:00","date_gmt":"2014-03-07T06:42:00","guid":{"rendered":"https:\/\/thetestpage.co.uk\/?p=2106"},"modified":"2021-02-04T18:03:54","modified_gmt":"2021-02-04T18:03:54","slug":"a-sunday-lunch-of-moroccan-mechoui-and-lamb","status":"publish","type":"post","link":"https:\/\/thetestpage.co.uk\/index.php\/2014\/03\/07\/a-sunday-lunch-of-moroccan-mechoui-and-lamb\/","title":{"rendered":"A Sunday Lunch of Moroccan Mechoui and Lamb"},"content":{"rendered":"\n

This time of year, lamb makes a wonderful Sunday roast.  At the weekend we bought a leg of lamb from J Seal Butchers<\/a> in Barnes (established over a hundred years ago).  They source their lamb from Devon, and like most good butchers, the meat is hung to create a better flavour and texture than supermarket meats.<\/p>\n\n\n\n

Lamb is a good source of high quality protein, essential for the building processes of the body (and to satisfy the appetite).  It is rich in  monounsaturated (and some saturated) fat, and if bought from a good source, will also contain a good balance of omega 3 and omega 6 essential fatty acids.  It also contains key minerals and vitamins including iron, zinc and B-vitamins.<\/p>\n\n\n\n

Since we came back from Morocco in October, we have regularly been improvising with  Moroccan flavours.  Sunday lunch with my parents and an old family friend was a recipe for Mechoui Lamb amended from Rick Stein\u2019s Mediterranean Escapes<\/a> book.  Mechoui lamb is a celebratory Berber dish, and consists of a lamb cooked whole on the spit.  It is slow cooked so the lamb is very tender, almost falling off the bone, and is heavily flavoured with Moroccan herbs and spices (in this case, cumin).  This version of the dish works very well as everything is prepared well in advance to leave time for you to converse properly with your guests.<\/p>\n\n\n\n

Serves 6
4-5 hours<\/p>\n\n\n\n