Lamb on the spit

40 servings
7 hours 30 min


1. Rub the lamb carcass, previously thoroughly washed, dried, from the inside with solu.

2. Put the carcass on the spit so that it is as close as possible to the spine (the spit is inserted under the tail, and should come out through the larynx). It's good if you have an assistant for this process. 3 Position the lamb in the center of the spit. Screw the back legs with wire, as if stretching the lamb along the trochanter.

4. Cut the front legs at the bend points. With cut parts, fasten the belly, 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 long.

5. Pierce the carcass with a knife throughout the area, making thin, narrow and deep cuts perpendicular to the bone.

6. Now grate the prepared carcass on all sides with salt and pepper. Don't feel sorry for salt. At the cut points, try to squeeze salt inside the meat.

7. Leave the carcass to soak in salt for 3 hours. If you don't have the time or opportunity, you can cook at all. 8 Prepare the coals. Immediately before frying, grate the lamb again with salt.

9. Start roasting the lamb, rubbing it all over the surface with fat from time to time. This will save the carcass from combustion, while the lamb will fry evenly, will be with a beautiful and appetising crust. 10. Twist the spit constantly, slowly enough. Keep an eye on the coals by keeping the roast going. 1
1. Fry the lamb for about 3 hour - until the meat is ready and crispy. Enjoy your meal!