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We all look forward to Easter Sunday when we can devour the skewered lamb (spit roasted).<\/strong><\/p>\n <\/p>\n However, the perfect roast<\/strong> is of high importance so that the Easter Sunday meal is tender and worth the patience of the fasting period.<\/p>\n <\/p>\n So, be the king of spit and amaze your friends!<\/p>\n <\/p>\n <\/p>\n We choose a domestic (Greek) lamb or goat weighting about 11-12 kilos.<\/p>\n <\/p>\n We need a spit<\/span><\/a>, a barbeque<\/a><\/span>, charcoals, wire and a pair of pliers<\/span><\/a>. <\/strong><\/p>\n <\/p>\n <\/p>\n 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\u2019s rump. Be careful! On the upper side, do not pierce the head or you will lose the best morsel!<\/p>\n <\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n <\/p>\n We place the caul fat on the back of the lamb \u2013 we secure it with wire or toothpick.<\/p>\n <\/p>\n The lamb is ready to be roasted!<\/p>\n <\/p>\n Do not forget that fire<\/strong> plays an important role while roasting as well as for the final results.<\/p>\n <\/p>\nInstructions for Roasting the Lamb<\/strong><\/h2>\n
1st Step<\/strong><\/h2>\n
2nd Step<\/strong><\/h2>\n
3rd Step<\/strong><\/h2>\n
4th Step<\/strong><\/h2>\n