The lamb meat cooked on a spit turns juicy and tender. It is customary to serve on a large dish, accompanied by various snacks. But a mandatory addition is a green salad of marouli with potatoes.
Pick your recipe
You will need
-
- carcass of a lamb;
- salt;
- pepper;
- oregano;
- kefalotiri cheese;
- pepper;
- vegetable oil.
Instruction manual
1
Take a whole lamb carcass weighing at least 8 kilograms. The choice of size depends on the number of people who gather at the table. Clean the sheep of blood and wool. Cover the table with any waterproof cloth and, along with the assistant, start skipping the skewer through the carcass. If you don’t have a special skewer, use a long strong pole. Drive the spit around the hind legs and move as close to the spine as possible. Make sure that he comes out exactly in the middle of the head.
2
Using pliers and thick wire, fix the legs and neck of the ram on a spit. It is best if you additionally fix the spine in several places. Secure as tight as possible, otherwise only the spit will spin. Place the ram on a spit vertically in a large basin. Leave overnight to allow excess liquid to glass.
3
Rub the lamb inside with salt, pepper and oregano. Stuff with mullet kefalotiri and sew the abdominal cavity with twine. Make a few cuts on the back and legs of the ram, sprinkle them with salt and pepper. Wrap the prepared carcass in several layers of oiled paper and tie with twine.
4
Make a bonfire in advance. Once the coals turn white, place them in a special pan. If you use a pole as a rotisserie, make a hole in the ground about 40 centimeters deep, drive in two horns and hang the pole so that the carcass rises half a meter above the coals. If you use a special skewer, place it with the lamb on the highest level of the roasting pan. Flatten the coals and turn the lamb very quickly for one hour so that it does not burn anywhere.
5
After one hour, move the skewer lower and continue to rotate it, but at a slower speed. 15 minutes before being ready, free the carcass from oiled paper. This will allow the lamb to brown and acquire a delicious ruddy crust.