Mashwee — Mutton Mechoui

Ingredients

• •6 pounds 10 ounces to 8 pounds mutton, shoulder and ribs
• •1 heaping tablespoon paprika
• •1 teaspoon of cumin
• •4 ounces butter, melted
• •Salt to season

Directions

1. 1Wash the meat.
2. 2Mix together the paprika, cumin, butter and salt, and spread over the mutton.
3. 3Loosen some of the skin just under the shoulder and put a little of the mixture inside.
4. 4Cook in the oven with the fleshy part of the meat facing down. Add a glass of water. Baste with the juice from time to time so that the meat does not dry up.
5. 5After about two hours, turn the meat over and do the other side until golden brown.
6. 6Leave for about another thirty minutes and remove once you have checked that the meat is tender enough to be torn off with the fingers. Arrange on a dish without the gravy.
7. 7Eat while piping hot, seasoned with cumin and salt.