Spit Roasted Whole Baby Lamb

This is a classic dish served at Druze weddings. The recipe is of ancient origins. Goat can be prepared in the same way.

• 1 whole lamb all innards removed
• Salt and freshly ground pepper
• Strained fresh lemon juice
• Olive oil
• Oregano / thym

METHOD

Have butcher remove all innards from lamb. Rub inside of lamb (or goat) with salt and pepper.

Pass skewer (it should be 8 to 12 inches longer than the animal on both sides) between animal's hind legs, tying them to the rod, then carefully through the stomach cavity and through it's chin and mouth. Tie the front and back legs to the skewer and be sure that the back of the animal is straight on the skewer.

The skewer should come out exactly in the middle of the animal's mouth. Tie the middle of the animal to the skewer and sew the stomach cavity closed. Rub the entire surface of the lamb (or goat) with lemon juice, olive oil, salt, pepper, and oregano or thyme.

Roast lamb over slow-burning coals - the fire should be started at least 2 hours before cooking the animal - by turning slowly and steadily for several hours.

Brush intermittently during roasting with a mixture of lemon juice, olive oil, and oregano or thyme. When the skin on the shoulders and legs begins to burst and the lamb or goat becomes the color of deep redwood or chestnut, the meat should be fork-tender. This will take at least 4 hours of slow spit-roasting. Carefully remove the lamb or goat from skewer and carve.

Serves: Many

this recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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