Recipe:
For 9.5 kg lamb in the spit-roast (see photo) we need: 1 organic lemon, not waxed, cut into 8 pieces with the skin, sea salt, pepper, oregano, 5 whole cloves of garlic. Sew the belly of the goat with stainless wire, to keep the filling in attache on it’s tummy the white “nest” that surrounds the lamb’s offal/giblets (optional), to avoid the tummy’s burning during roasting.
Remove from the lamb any hair that the butcher may not has removed.
During baking brush constantly the lamb with extra virgin olive oil, sea salt, freshly ground pepper and oregano.
The lamb needs at least four hours in the spit and the time varies depending on the amount of charcoal that we use-see photo and we understand that it is ready when the skin starts cracking and showing the bones inside.
The spices we use to sprinkle the kokoretsakia are salt, black pepper, red chili pepper, sweet red pepper, cumin, coriander.
Bon appetit!
Happy Easter to you all!