We'd add
Our runner-upWood roasted pork belly
Pork belly roasted in the wood oven with a whisky and pepper sauce, slow-cooked leeks and mash. The other main, if two are choosing.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstCharcoal grilled lamb
- Cooked overCharcoal
Lamb grilled over charcoal with Romero peppers, chanterelles, rosemary and anchovy butter. Our main.
Also on our table
- Yoghurt cake with pistachios
Moro
Spanish · Moorish · Exmouth Market
34 Exmouth Market, London EC1R 4QE
- Food + wine
Sam and Sam Clark's Exmouth Market kitchen, cooking Moorish food, Spanish and North African, over charcoal and in a wood oven. The one that started it all, sister to Morito.
The proof, in the house's own words
Why the charcoal-grilled lamb
Leg of lamb marinated a day in cumin and smoked paprika, then cooked over charcoal: Moro's standing classic.
Technique
A day in the marinade, then straight over the coals.
“with garlic, cumin, smoked paprika, onion, olive oil and lemon”
Tradition
The spice road of Spain and Morocco, brought to Exmouth Market.
“to discover the abundant flavours of the Southern Mediterranean”
Local choice
The house classic that never leaves the menu.
“Charcoal grilled marinated leg of lamb is a Moro classic, and one that's always on the menu.”
Same plate, other kitchens
Lamb: which one?
Moro and 2 others in London all lead with it. What sets each apart, and who it suits:
Moro
This kitchenCharcoalExmouth Market · Menu checked Sep 2026
The full lamb plate, in a Moorish dining room.
Pick it if you want a sit-down dinner on Exmouth Market with wine, booked.
Brentford · Menu checked Oct 2026
Lamb kawarma — spiced slow-cooked lamb crisped and served on hummus — in a Brentford beer house.
Pick it if you're in west London and want a pub plate.
Borough · Menu checked Oct 2026
Gilawat kebab of minced Herdwick lamb, Awadhi cooking in Borough, before an oxtail dum biryani.
Pick it if you want lamb as a kebab in an Awadhi dinner; we'd book.
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