Easter is just around the corner, and you want to earn the title of best grill master? If you want to make that wish come true, read on to find out everything you need to know to make sure your meat is cooked to perfection and delicious!
Preparation
First, make sure your spit is sturdy enough to hold a 12 – 13 kg lamb, and of course that it and all its accessories are clean.
It would be a good idea to get a motor so you don’t have to turn the spit by hand.
Next, once you have everything above taken care of, skewer the lamb, ideally the night before, and sew up the belly. Then salt it well!
Then leave the spit upright so the meat can drain.
Finally, make sure you have already bought 10 -12 kg of charcoal.
Cooking
Light the fire! Allow about half an hour for the coals to be ready.
It’s best to put more charcoal by the lamb’s head and legs and less under its belly. This way, you’ll have a hotter fire at the ends and less heat under the belly, which is what we want since the belly is more delicate and the ends have more meat.
Once you’ve arranged the charcoal, secure the spit firmly over the fire. At first, place it higher and turn it quickly so the meat doesn’t burn. As time passes, lower the lamb and slow down the rotation.
As the lamb turns, baste it with an olive oil and lemon juice mixture.
Allow about 3- 4 hours to roast it on the spit outdoors.
To tell when the meat is ready, look for the following:
The fat is dripping.
The skin has cracked.
The bones are showing at the joints.
Happy Easter!
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