Greek Easter Lamb on the Spit with Lemon and Oregano

What you need

• 5 kg (11 lb) whole young lamb, dressed, milk-fed if possible, thawed completely if frozen
• 40 g (3 tbsp) coarse sea salt
• 1 tbsp black pepper, freshly ground
• 4 cloves garlic, crushed
• 100 ml (1/3 cup) lemon juice, from about 3 lemons
• 2 tbsp dried Greek oregano, crushed
• 125 ml (1/2 cup) olive oil

Method

Restated from the original video

1. 1

   Build the fire 2 hours ahead with hardwood charcoal or seasoned oak or olive wood, and let it burn down to grey-white embers. Use a motorized spit if you can, at least 50 cm (20 in) longer than the lamb.

2. 2

   Rub the inside of the lamb with the salt, pepper and garlic.

3. 3

   Push the spit in between the hind legs, through the belly cavity and out at the neck, keeping the spine straight along the rod.

4. 4

   Clamp or wire the lamb to the spit at the shoulders and hips, and lash all four legs along the rod. Sew the belly shut with wire. Nothing may slip when the spit turns.

5. 5

   Whisk the lemon juice, oregano and olive oil. Rub about half over the whole outside of the lamb and keep the rest for basting.

6. 6

   Rake the embers into two banks, one under the shoulders and one under the thighs. Set a drip pan under the middle of the lamb.

7. 7

   Hang the spit 40-50 cm (16-20 in) above the embers. Turn it quickly for the first 30 min so the skin colors evenly and does not scorch.

8. 8

   Once the skin is golden all over, slow the turning. By hand, give it a quarter turn every 15 min.

9. 9

   Brush with the lemon, oregano and oil mixture every 30 min. Top up the fire with fresh fuel every 45 min to hold a steady heat.

10. 10

    Roast 3-3 1/2 hours in all. The skin should be deep brown and crackling, and the thickest part of the thigh should read 74 °C (165 °F).

11. 11

    Lift the spit onto a carving table and rest the lamb for 20 min. Take off the wire and clamps, then carve.

12. 12

    Serve the meat in chunks with the crisp skin and the juices from the drip pan.

Imported from cookingnook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.