Slow Roasted Moroccan Leg of Lamb with Ras El Hanout
This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible
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How to Cook Moroccan Lamb Mechoui with Barbecue Legends Sam Evans and Shauna Guinn
Sam Evans, one half of BBQ queens Hangfire shares her favourite Moroccan inspired slow cooked Welsh Lamb dish - Enjoy!
Recipe on our website:
Mechoui Alley. A must eat in Marrakech, Morocco
I eat slow-roasted lamb cooked in underground clay pits at Mechoui Alley in Marrakech, Morocco. It was one of the best and most unique eating experiences I had during my three weeks in the country.
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Eid Recipe: Stuffed Lamb Leg With Prawns and Lamb Shank /Mechoui Gigot d'agneau et Crevete ????????????????
Two main course for your Eid table! watch till the end for ideas of how to set your table for eid.Ingredients below:
Dry rub:
-Basil/Basilic
-Maggie/stock seasoning
-Black pepper/poivre
-Mustard seeds/graine de moutarde
-Rock salt/sel
Main seasoning:
-Flat parsley/Persil chinois
-Thyme/Thym
-Garlic/Ail
-Corriander leaves/corriandeur
-Mint/menthe
-bell peppers/poivrons
-paprika
Lamb shank seasoning:
main seasoning
mustard/moutarde
oil/huile
spring onion/oignon verte
bell peppers/poivrons
mint
dates
Onions:
lamb shank seasoning
malt vinegar
MARRAKECH Morocco Street Food Tour - MECHOUI UNDERGROUND PIT WHOLE LAMB ROAST + MOROCCAN BREAKFAST
Marrakech Morocco street food tour. Check out the insane mechoui, an underground pit whole lamb roast, the epitome of Marrakech street food, but first we start off with a traditional Moroccan breakfast in Morocco.
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No Marrakech Morocco street food tour is complete without a visit to an underground pit where they roast whole entire lambs on a spit. This Marrakesh underground pit whole lamb roast specialty is one of the most popular foods in Morocco, and is up there with some of the best street food in the country.
We started off our day with a traditional Moroccan breakfast in Gueliz, before heading to a local place in the neighbourhood to watch the entire process of mechoui, the underground pit whole lamb roast. From the delivery of the whole lambs, we saw them butchered, put on a spit, lowered into the flaming hot underground pit, where they are sealed off with mud until the whole lamb is roasted to perfection.
The mechoui underground pit whole lamb roast is something that is special to Marrakech and a must try for anyone wanting to try some authentic, local street food in Marrakesh. The tastes and flavours are insane, with so much juiciness and tenderness to the meat, we were blown away by how tasty and delicious it was.
We hope you enjoy this Marrakech Morocco street food tour trying the mechoui underground pit whole lamb roast and traditional Moroccan breakfast in Morocco. Stay tuned for more street food adventures next week!
Places we visited:
Name: Oz Marrakech
Address: 62 Bd el Mansour Eddahbi, Marrakech 40000
what3words location: ///mostly.romance.daisy
Name: Dar Lkamoun
Address: 52 Bd Moulay Rachid, Marrakech 40000
what3words location: ///exit.remain.rocker
Name: Gueliz Coffee Cart
what3words location: ///limbs.station.exhales
Name: Pâtisserie Al Jawda
Address: 11 Rue de la Liberté, Marrakech 40000
what3words location: ///trek.push.teaspoons
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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.
On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.
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Crazy Street Food in Morocco???????? - Fantastic Whole Lamb BBQ - Mechoui
Marakesh, Morocco
Mechoui is a whole lamb roasted on a barbecue. This Moroccan dish and loved by many people throughout the country.
Mechoui is prepared by digging a vertical hole of 0.8 to 1 meter in diameter and 1.5 to 2 meters deep. Wood is stacked in this cavity and burns for five or six hours. When the earth surrounding the hole is smoking and the wood is transformed into embers and ashes, most of it is removed to avoid flare-ups.
All the organs of the stomach cavity are removed, with the exception of the kidneys.The lamb is skewered on a tree branch and cooked next to a pile of embers.
The prepared lamb is added to the oven vertically and enclosed with a lid covered with clay, mud, or wet sand, sealing the lid as well as possible.
Cooking lasts four to five hours. When the lamb is done, the hardened cover is broken to remove the lamb from the oven.
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