Steamed lamb ( mechoui).
Choose either the saddle, best of neck or shoulder.
The lamb should be rather fat.
3 kg meat.
Cut in large quarters the shoulder. fill the lower part of couscous steamer 3/4 full of water and put on the heat . Put the meat cut into big pieces and sprinkled with salt on the top. Cover with damp cloth. Do not take the lid for two hours and then check if the meat if done. When it can be briken easily in the fingers, take off the heat serve piping hot with salt and cummin.