Lamb on the Spit

For the lamb on skewers, rinse the prepared lamb inside and out in cold water and carefully pat dry.

For the marinade, pluck the rosemary needles and the oregano and thyme sprigs from the stems. Finely chop the leaves and stir into the olive oil with the remaining ingredients. Rub the lamb with this marinade the night before – it should soak in for at least 12 hours.

Put the lamb on the spit. The spine should run parallel to the spit and rest on it. Tie the front paws tightly to the head with a wire, stretch the hind paws back and tie them to the spit. Pin the lamb in place with skewer claws if necessary. Cut into the skin in several places, but do not cut into the meat.

Suspend the lamb skewer 40-50 inches above the well-hot coals. Roast for about 5 hours, the spit must be turned constantly during this time (a rotating spit with a motor is best for this). In between, keep brushing with lemon juice and oil.

You can check whether the meat is cooked with the help of a cooking test: Prick the meat in various places. The escaping meat juice must be clear. If the meat juice has a reddish color, then the meat is not yet cooked. You can also taste whether the meat can already be easily removed from the bone, e.g. on the knuckle.

Carve the lamb on a skewer with a sharp knife.

Preparation Tip:

You can vary the recipe for lamb on a spit by filling the belly cavity with apples, pears, carrots, parsnips and potatoes. Peel the fruit and vegetables for this, remove the seeds if necessary and cut into coarse pieces.

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