Greek-Style Lamb on a Spit
Main Dishes • Greek
Description
Order tender and juicy lambs! (555) 123-45-67 www.commonrestaurant.com
Ingredients
- Lemon 4 pieces
- Lamb 20 lbs
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Dried Rosemary 2 teaspoons
- Thyme 0 oz
Step-by-Step Guide
Step 1
While the coals are burning (1 kg of coals for every 1 kg of meat), rub the cleaned lamb, which has been gutted, with a mixture of salt and pepper both inside and out. After this, generously sprinkle the lamb with the juice of the squeezed lemons.
Step 2
Skewer the lamb in such a way that the spit runs parallel to the spine. Use wire to pierce through the area under the upper ribs and into the muscles of the hind legs, securing it to the spit. Also, tie the legs with wire.
Step 3
Place the spit on supports at a distance of 60–70 cm from the hot coals.
Step 4
Mix the oil with the juice of the remaining lemons, oregano, and thyme. Baste the carcass from time to time while rotating the spit. Arrange the coals so that most are under the front part and the hind legs. For an 8 kg lamb, it should roast for no more than 4 hours. During this time, the carcass should gradually be lowered over the coals to a height of 30–40 cm.
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