Description
A North African slow‑roasted lamb dish that tenderizes meat through collagen conversion and acid‑mediated marination.
Technical
The slow roasting at ~150 °C converts collagen into gelatin, creating a tender, silky texture. Yogurt marination at pH ≈ 4.5 introduces proteolytic enzymes that cleave peptide bonds, further softening the meat. The Maillard reaction at the surface adds a caramelized crust and complex flavor compounds.
Science
Primary Reaction
Collagen denaturation to gelatin
Sensory Profile
Aroma ()
smokyspicedherbalrichwarmearthycitrusyfloralcaramelizedumami