The North African dish of a whole sheep or lamb spit-roasted on a barbecue is méchoui.
Méchoui is especially associated with Maghrebi cuisine, including Morocco and Algeria. The animal is prepared whole, seasoned, placed on a spit, and rotated slowly beside or over embers. Cooks often brush it with butter or oil so the outside becomes crisp while the interior cooks gently and stays tender.
The dish is strongly linked to feasts and hospitality. In Morocco, another traditional version uses a deep earthen oven rather than an open spit. The lamb may cook for four or five hours, and the finished meat is traditionally served with salt and cumin. Guests may pull pieces away easily because of the slow cooking.
The word is sometimes written meshwi, reflecting its Arabic origin and regional transliteration. Tunisia uses the term more broadly for meat or fish grilled over embers, so descriptions can vary by country. Harira, couscous, and tagine are also North African foods, but none specifically names the whole-animal roasting method described here.