Clean and wash the lamb. Lift the skin and fill with the couscous and the 2 cubes of JUMBO Lamb, crumbled and mixed with the couscous. Sew up to prevent the filling escaping. Place the lamb in a large pan with the skin facing upwards and add the condiments, the pepper, the saffron, the grated onion, a stick of cinnamon and 100 grams of butter, the honey and the water. Towards the end of the cooking time, add the ground cinnamon.

Leave to simmer over a low heat. After 40 minutes, turn over, taking care not to break the skin. Ladle a little of the sauce over it occasionally. When the meat is tender, transfer to an oven tray with the sauce and leave it until the meat is brown. Serve hot with the rest of the couscous from the stuffing.

Couscous for stuffing: Cook the couscous in a steamer. Soak the couscous and then transfer to the pan, with sufficient water in the bottom and the couscous in the steamer section. Pour 1 tsp oil over the top. When it is almost hot, turn the couscous out onto a large plate.

Stir with a palette and then with the hands to make sure all the grains are loose. Add a little salt, the orange-flower water and three tbsp of powdered sugar. Place over the heat again. When steam starts to escape, repeat this operation up to four times. Finally add the sultanas, the cinnamon and the almonds from which the skin will have been removed, and which have been fried and crushed with a pestle and mortar.