Lamb on a spit

1. The lamb carcass, previously thoroughly washed, dried, rub the inside with salt.
2. Place the carcass on the spit so that it is as close as possible to the spine (the spit is inserted under the tail, and it should exit through the larynx). It's good if you have an assistant for this process.
3. Place the lamb in the center of the spit. Screw the hind legs with a wire, as if stretching the lamb along the spit.
4. Cut off the front legs at the bend points. With the cut-off parts, fasten the peritoneum by making holes in it. Previously, the carcass can be stuffed with something, but in this case you will have to additionally fasten the belly with wire along the entire length.
5. Pierce the carcass with a knife over the entire area, making thin, narrow and deep incisions perpendicular to the bone.
6. Now rub the prepared carcass on all sides with salt and pepper. Do not spare salt. In the places of incisions, try to press the salt into the meat, as it were.
7. Leave the carcass to soak in salt for 3 hours. If you don't have the time or opportunity, you can cook right away.
8. Prepare the coals. Just before frying, rub the lamb again with salt.
9. Start frying lamb, from time to time rubbing it all over the surface with fat. This will save the carcass from burning, at the same time the lamb will fry evenly, it will be with a beautiful and appetizing crust.
10. Turn the spit constantly, slowly enough. Keep an eye on the coals, keeping the heat up.
11. Fry the lamb for about 3 hours - until the meat is ready and a crispy crust appears.

Bon appetit!