Spit-Roasted Whole Lamb
The perfect dish for an outdoor celebration—roast young lamb! It's a wonderful dish. Not an everyday thing, of course—just for special occasions. That appetizing crisp crust, that out-of-this-world roasted-meat aroma. And the cooking itself is such a pleasure: sitting by the warm coals, enjoying a long, easy conversation with family or friends, looking forward to the meal to come.
Reina
Recipe author
Spit-Roasted Whole Lamb
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 62 %
18 g
Fats 38 %
11 g
Carbohydrates 0 %
0 g
167 kcal
GI:
0
/
0
/
0
- Thoroughly wash and dry the lamb carcass, then rub it with salt on the inside. 2. Mount the carcass on the spit so it runs as close to the spine as possible (insert the spit under the tail and bring it out through the throat). It helps to have someone assist with this. 3. Center the lamb on the spit. Wire the hind legs down, stretching the lamb along the spit. 4. Cut off the front legs at the joints. Use the cut-off pieces to pin the belly flap shut, poking holes through it. You can stuff the carcass first if you like, but then you'll need to wire the belly shut along its whole length. 5. Pierce the carcass all over with a knife, making thin, narrow, deep cuts perpendicular to the bone. 6. Now rub the carcass all over with salt and pepper. Don't skimp on the salt—at the cuts, try to press the salt down into the meat. 7. Let the carcass take up the salt for 3 hours. If you're short on time, you can cook it right away. 8. Get the coals ready. Just before roasting, rub the lamb with salt once more. 9. Start roasting, rubbing the whole surface with fat from time to time. This keeps the carcass from scorching and helps the lamb brown evenly into a beautiful, appetizing crust. 10. Turn the spit constantly and fairly slowly. Watch the coals and keep the heat steady. 11. Roast for about 3 hours—until the meat is done and a crisp crust forms. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
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