Mechoui, Algerian style...  Prepared in the heart of the beautiful Sonoma Wine Country...!

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2003 - There are four coal bins now and that will be the final version.  The lamb just got underway.  The coals are kept at a distance so that the skin does not burn and so that the meat starts cooking v-e-r-y slowly.


And it's just about done now.  The heat has been cranked up by adding more mesquite and by bringing the coal bins closer so that the skin becomes crispy.