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Mechouia Style Lamb Leg

Mechouia Style Lamb Leg

Mechouia refers to the art of roasting a whole lamb, but this recipe just uses a leg of lamb.  Ideally it should be tunnel boned with the shank bone attached.  Alternatively you could use a butterflied leg of lamb.  Click on the button below for the full recipe and instructions.

Steak Cooking Tips

Trim off any excess fat, and cut through any remaining fat or gristle on the edge to prevent curling.

Brush the meat with the merest touch of oil to prevent it sticking to the pan. This may not be necessary if your pan is well seasoned or non-stick. Add a little ground black pepper if desired, some say to season the meat first with salt, whereas others say not to season until after the meat is cooked as it will draw the juices from the meat.

Heat a heavy-based grill pan or barbecue to very hot. Do not add oil or fat to the pan. Place the steak onto the hot surface and turn it about half way through the cooking time to seal the other side and complete the cooking.

Check for readiness by pressing meat with tongs or your fingertips. Rare beef feels spongy, medium is slightly firmer and well done feels firm.

Let the steak rest for 2-4 minutes before serving.

Cooking Whole Fillets

Cooking fillets whole makes a spectacular main course. First rub the beef with the olive oil and season with salt and freshly ground black pepper and let this rest at room temperature for an hour. The meat cooks more evenly when it is at room temperature. Sear your beef in a hot pan. Let it cool. You can do this some time in advance if you prefer. Pat over some freshly chopped flat leaf parsley & oregano or other herbs of your choice including garlic if you like. Place the beef in a roasting dish, pour over a little olive oil and brandy (or red wine) and roast in a hot oven until cooked to your liking. We recommend medium rare which would take about 25-30 minutes for your average side whole fillet. Rest the meat for at least 10 – 15 minutes and while you are doing this, make a sauce by pouring juices from roasting pan into a saucepan & add ¼ cup each of balsamic & caster sugar. Reduce down until thick & syrupy. Slice beef and pour over glaze.


The key to good carpaccio is to have the best beef (which you get from us) and have very thin slices. You can either serve the beef carpaccio totally raw, or alternatively roll the fillet in mustard and black pepper then sear (cook quickly) for just a minute on each side to form a crust. Let it cool if you have seared it. Wrap it tightly in cling film and put in freezer for an hour – this makes it easier to slice. You’ll need a sharp knife. Drizzle pureed garlic, basil, lemon juice and olive oil over it and serve immediately as an entree.
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