Lamb meat cooked on a spit turns out to be juicy and tender. It is customary to serve it on a large platter, accompanied by various appetizers. But a must-have addition is the green maruli salad with potatoes.
It is necessary
-
- lamb carcass;
- salt;
- pepper;
- oregano;
- kefalotyri cheese;
- pepper;
- vegetable oil.
Instructions
Step 1
Take a whole lamb carcass weighing at least 8 kilograms. The choice of size depends on the number of people who will gather at the table. Clean the ram from blood and hair. Cover the table with any kind of waterproof cloth and, with a helper, start skewing the spit through the carcass. If you don't have a special skewer, use a long, sturdy pole. Stick the skewer near the hind legs and push it as close to the spine as possible. Make sure that it comes out exactly in the middle of the head.
Step 2
Using pliers and thick wire, secure the ram's legs and neck to the spit. It is best if you additionally fix the spine in several places. Fasten as tightly as possible, otherwise only the spit will turn. Place the lamb on a spit upright in a large basin. Leave it overnight to drain excess liquid.
Step 3
Rub the inside of the lamb with salt, pepper and oregano. Stuff with mullet cheese and sew up the abdomen with twine. Make several 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 it with twine.
Step 4
Make a fire in advance. Once the coals are white, place them in a special tray. If you use a pole as a spit, make a hole in the ground about 40 centimeters deep, drive two spears along the edges and hang the pole in such a way that the carcass rises half a meter above the coals. If using a special skewer, place it with the lamb on the topmost level of the brazier. Flatten the coals and turn the lamb very quickly for one hour so that it doesn't burn anywhere.
Step 5
After one hour, move the skewer lower and continue to rotate it, but at a slower speed. Remove the oiled paper from the carcass 15 minutes before cooking. This will allow the lamb to brown and acquire a delicious golden brown crust.
