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1
Combine the softened butter, pounded garlic, cumin, sweet paprika, Aleppo pul biber, and sea salt into a uniform paste, working it until the butter has taken up the spices and the mixture holds together as a single, even mass. Work half the paste firmly into the interior cavity of the lamb, massaging it against the ribs and along the spine so that the heat of the pit will draw flavour through the meat from within as well as without — a lamb seasoned only on its surface tastes of its crust, not its flesh. Rub the remaining paste over every exterior surface — legs, saddle, shoulders, neck — and, if following the Marrakech refinement, pack the cavity with the whole garlic bulbs, fresh coriander, and a handful of sea salt before tying it closed; the paste coat should read as an even, opaque film with no bare skin remaining.
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2
Establish a charcoal pit or clay ferran pit oven at a low-to-medium heat, waiting until the coals are fully ashed over — glowing orange-white with no naked flame — because any open flame will scorch the spiced butter coat before the interior has begun to cook. Mount the lamb on the vertical spit over the pit. This is where the dish lives or dies: the fire must remain low and patient throughout, since high heat at any point produces a burnt crust enclosing raw, tight muscle, and the defining character of mechoui — crackling skin enclosing meat so tender it yields to the hand — is impossible at speed. The lamb turns continuously for four to six hours; the coals should hold steady and no flare should persist.
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3
Every 30 minutes without exception, baste the turning lamb with additional butter-spice paste by brush or cloth over the entire exterior surface, so that each pass lays down one fresh, thin layer that sets against the heat and gradually builds the lacquered crust mechoui is known for. Do not skip or compress applications, as insufficient basting produces a dry, papery skin in place of the characteristic crackling — there is no recovering the crust once the opportunity has passed. Continue until the exterior is deeply bronzed, visibly lacquered, and the crust reads as an even, continuous surface.
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4
After four to six hours, test the shoulder joint by pressing firmly at the knuckle with a cloth-protected hand: the joint should give and begin to separate under moderate pressure, telling you that the connective tissue has dissolved and the muscle fibres have fully relaxed to their characteristic, yielding softness. Tap the exterior skin lightly with a knuckle — it should answer with a dry, hollow knock, the sign that the moisture has driven off and the crust has set firm. The lamb is done when both tests are satisfied together, not either one alone.
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5
Remove the lamb from the spit and tent it loosely with foil, leaving space for steam to escape so the crust does not soften against condensation. Rest for 20–30 minutes undisturbed, since the muscle fibres, still contracted from the heat of the pit, need this time to relax and draw the juices back through the meat — cutting or pulling before the rest is complete loses them to the board and leaves the flesh tighter than it should be. The lamb is ready when the foil tent has held for the full 20–30 minutes and the surface is no longer steaming actively.
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6
Present the lamb whole at the table and invite guests to pull the meat directly from the carcass by hand — no knife is required or offered, and the absence of one is itself the measure of success, since meat that has cooked correctly at the right heat for the right time will come free at the touch of the fingers. Set the small ceramic bowl of cumin-salt alongside as the sole condiment. A pulled portion should separate cleanly, without resistance, in a single motion.