Roasted Lamb Shoulder (Ktef Mhammar)
Let me share a family secret with you. A spectacular centerpiece for Eid or weddings. A whole lamb shoulder steamed then roasted until crispy, served with cumin and salt. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Whole lamb shoulder
- Garlic
- Butter
- Saffron
- Cumin
- Salt
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Make slits in the lamb and insert garlic cloves.
Rub the lamb with a mixture of softened butter salt and saffron.
Place in a steamer basket over boiling water and steam until tender (about 2 hours).
Transfer to an oven and roast at high heat until the skin is crispy and browned.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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