top of page

Mutton Méchoui

From the extraordinary For Farmers benefit dinner and concert featuring Manor Camerata string quartet and a lamb from Evans & Evans Farm in Andes, NY in August 2023.

According to the best sheep farmers around (declared as such by Andrew Tarlow of Marlow & Sons in Brooklyn) lamb is not as tasty as mutton. A young lamb does not have the opportunity to graze off the land for long enough and the marbling in the muscles does not occur naturally until the sheep's skeletal frame is mature. So, mutton. This marinade was applied to a 2-year-old lamb.

This is the recipe my brother-in-law Laurent (do not pronounce the T please) applied to the lamb/sheep/mutton! Enjoy.


1 tsp cinnamon

2 tsp coriander

3 tsp cumin

1 tsp smoked paprika

1 tsp allspice

1 tsp turmeric

1 tsp ginger

1 tsp nutmeg

3 tsp Ethipian Berbere

3 tsp herbes de Provence

3 tsp granulated garlic

1 large onion

6 garlic cloves


Put the onion and garlic in the food processor and puree.

Add all the spices.

Add generous amounts of Olive oil, a bit of Grape seed oil, a touch of Tamari & a touch of water.

Apply liberally with a basting brush repeatedly to the meat while it is grilling.

Et voilà!

bottom of page