Méchoui

Méchoui is a whole sheep or lamb spit-roasted over a barbecue, a centerpiece dish of Maghrebi cuisine, particularly in Algeria and Morocco; the name derives from an Arabic root meaning to grill or roast. Traditional preparation removes the animal's organs except the kidneys, seasons the cavity with spices such as ras el hanout, and skewers it on a branch that is turned slowly over embers while being brushed with melted butter or oil, cooking for roughly fifteen minutes per kilogram until the exterior is crisp. It is a ceremonial dish traditionally served at the start of feasts called diffa, with the host offering pieces to guests by hand, since the slow-cooked meat comes away from the bone easily and needs no cutlery. Diners customarily season each piece to taste with cumin and salt. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/