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Easter Lamb On The Spit

April 18, 2012

16 Kilo Lamb: Fire lit at 9.30 am. Vine cuttings and charcoal used for fire. Fire ready by 11. am. Lamb placed over hot embers, on higher rung and turned slowly until cooked. Lamb cooking time aprox. 11.am  –2.30.pm. Lamb lowered for last 1/2 to 3/4 of an hour, to brown.

Baste regularly with a mixture of olive oil, lemon, mustard salt pepper, rosemary and fresh thyme, using a brush.Prepare in jar and shake well to emulsify.

Add charcoals, if heat dies down. Do not let fire flare up. Spray with a little water if it does.

Butcher prepares lamb on spit. If lamb becomes at all loose during cooking, due to shrinkage of meat, remove briefly from fire, standing skewer on two chairs and tie legs with a little more wire twisted very tightly.

Add Kokoretsi, 1 hr before finishing time. No need to baste.

Carve Lamb over fire, which by the end has dyed down considerably.

This is just a general guide, because it takes many years of experience to get the lamb as good as ours was!!!!! Our dear friend in charge, is an expert!

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4 Comments leave one →
  1. Finóla C. permalink
    April 19, 2012 8:00 am

    I would love to try this someday – no room in our present garden though and the Irish weather may be a bit unpredictable 🙂

    Like

  2. John permalink
    April 24, 2012 9:58 am

    The picture set-up is really cool here 😉

    Like

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