This year’s Easter was a success! The weather as you know turned out to be nothing short of a perfect day. Well I decided to do a step-by-step guide to roasting a whole lamb, for those of you interested in doing it (or just call me and I’ll bring my spit to your event and cater the whole lamb!)
Feeds: 30-40lb lamb about 10-14 people, fewer if they are Greek
What you need:
A Spring Lamb, preferably under 45 lbs. dressed (I get my lamb live usually and slaughter it myself, I’ll cover how to do that in another post for the bold ones in the audience)
Olympic Extra Virgin Olive Oil
Wild Oregano from Mt. Olympus
Optional for stuffing:
Slices of Feta Cheese or Kaseri (1lb)
3 Chopped Onions
2-3 cut Lemons
I included photos, so you can see how I secure the lamb to the spit.
I start the fire, I don’t use liquid fuel as I believe it is unhealthy and not natural. I use the chimney, and only use hardwood charcoal, no fake briquettes, etc. I also use watersoaked applewood and some other species of wood thrown in to add a little more flavor through the smoke.
Stuffing for the purpose of flavoring the meat, not as in spooning stuffing like a turkey. This adds a lot of flavor to the lamb, and I do it when I’m not lazy. You have to sew the belly close tight, the cheese melts and drips and really kicks up the flavors.
The key is to slow cook, about 4-5 hours. Salt liberally, don’t worry, it won’t be too salty. I also apply the Olive Oil about once every 30 minutes, but be careful not to drip too much as it will cause a flareup.
When you cut the meat and plate it, sprinkle some oregano, a little lemon juice, and salt to taste. Yummy!
Tying the lamb to the spit, this is important, as if it moves, it won’t cook evenly