INSTRUCTIONS FOR CORRECTLY ROASTING THE EASTER LAMB
Easter in Greece without roasted lamb? Not possible!
We all look forward to Easter Sunday when we can devour the skewered lamb (spit roasted).
However, the perfect roast is of high importance so that the Easter Sunday meal is tender and worth the patience of the fasting period.
So, be the king of spit and amaze your friends!
Instructions for Roasting the Lamb
We choose a domestic (Greek) lamb or goat weighting about 11-12 kilos.
We thread the lamb or goat through the spit, starting from the back side until it comes out of the mouth Then we secure the back side with a fork on the meat of the lamp’s rump. Be careful! On the upper side, do not pierce the head or you will lose the best morsel!
At this stage, we will need some wire and a pair of pliers We thread a piece of wire through the backbone and one more through its neck where we must place a piece of wood outside, no bigger than 10 cm so that we can tie it. Afterwards, we cross the back legs above the spit and we tie the spit with wire.
We put salt and pepper inside the lamb as well as on its neck, optionally some lemon and onion and then we sew it with a needle and thick cotton thread.
We place the caul fat on the back of the lamb – we secure it with wire or toothpick.
The lamb is ready to be roasted!
Do not forget that fire plays an important role while roasting as well as for the final results.
Initially, we ready the charcoal and place the lamb high up. The automatic mechanism needs to be in high speed so as the lamb will not get burnt. Afterwards, we just follow the rhythm of fire. As the fire slows down, we also slow down the turning of the spit and lower its height.
The roasted lamb will be ready in about four hours.
Have fun and enjoy!