Spit roasting lamb is no easy task, at least the preparation of it. You need a spit, a roasting area, and of course tracking down a whole lamb may be quite a feat. However, if you willing and able, a spit roasted lamb makes for a meal to remember.
Ingredients:
- 1 whole baby lamb with innards removed
- 1/2 gallon olive oil
- salt and pepper
- 2 cups rosemary
- 3 heads garlic
- 4 lemons
- 2 large onions
Preparation:
The day prior to roasting the lamb, brush heavily with olive oil, salt, pepper, and rosemary.Score the lemons, crush the garlic heads, and cut the onion into eighths. Place these inside of the lamb cavity. Stitch the cavity closed with a large needle and thick thread.
About 2 hours prior to roasting, start fire. This allows plenty of time to achieve maximum heat.
Place lamb on spit, through mouth, stomach and back end. Be sure the spine is straight on the spit.
Cook 2-4 hours, basting with olive oil every hour. Check for doneness by placing a skewer into the thickest part of the thigh. If the juices run clear, it is done. A meat thermometer inserted into thickest part of thigh should read 155 degrees when done.
Whole roasted lambs retain a lot of water in the stomach while cooking. Before taking it off the spit, cut a small hole in the stomach to allow all fluids to drain.
