Easter Lamb on the Spit

How to Cook a Lamb on a Spit for Greek Easter

Описание:

Cooking a Lamb on a Spit for Greek Easter

Комментарии:

John Agres пишет: There will be plenty of other things to eat, such as Pastitsio.

drspy77 пишет: head has tasty meat. tongue and brain even eyes are consider delicasies. we are skewing a young f... lamb. we dont hide behind our fingers about it...

John Agres пишет: If you are anywhere near Naperville, IL this year, by all means, stop by!

JOHNNYwxw пишет: great video man! Cheers from Greece

John Agres пишет: I am glad everyone is enjoying my lamb video. I am very surprised that it has over 4,000 views.

Isabel Aasen пишет: Looks lovely, but why keep the head on? it look alittle macabre....Take the forelegs and head off and make a broth? Thank you for sharing!

John Agres пишет: As you know, lambs have been cooked in this fashion for perhaps hundreds of years. After all these years, cooking it with the head has become a Greek tradition.

John Canger пишет: Lyn won't eat lamb because Roscoe looks like a lamb.\r


itchy finger пишет: My grandparents say the head is the best part. I'm greek and I disagree...

jasonfish07 пишет: Looks awesome mate,, just doing some research for my daughters 21st. Its usually our tradition in Australia to do a bbq for birthdays but this time we are going for a greek style party.. Cheers for the upload looks very tastey!!

Chris Sk пишет: if you remove the head off it wont stay in the spit stady.. the head of the lamb is quite nice too eat

demetri kavoukas пишет: KALO PASKA


jrydahhable пишет: After waiting 7 hrs must taste really good

Neil Reed пишет: I think you should have put more coals on the fire to start with, I would have put one layer of coals on the base plate & another on top of those it would have been cooked within 4:30 to 5:00 hours ...job done good video though save me some ...

John Agres пишет: I'm glad you liked this video. Be sure to watch my latest 2 part video from this year.

John Agres пишет: There will be plenty of other things to eat, such as Pastitsio.

drspy77 пишет: head has tasty meat. tongue and brain even eyes are consider delicasies. we are skewing a young f... lamb. we dont hide behind our fingers about it...

John Agres пишет: If you are anywhere near Naperville, IL this year, by all means, stop by!

JOHNNYwxw пишет: great video man! Cheers from Greece

John Agres пишет: I am glad everyone is enjoying my lamb video. I am very surprised that it has over 4,000 views.

Isabel Aasen пишет: Looks lovely, but why keep the head on? it look alittle macabre....Take the forelegs and head off and make a broth? Thank you for sharing!

John Agres пишет: As you know, lambs have been cooked in this fashion for perhaps hundreds of years. After all these years, cooking it with the head has become a Greek tradition.

John Canger пишет: Lyn won't eat lamb because Roscoe looks like a lamb.\r


itchy finger пишет: My grandparents say the head is the best part. I'm greek and I disagree...

jasonfish07 пишет: Looks awesome mate,, just doing some research for my daughters 21st. Its usually our tradition in Australia to do a bbq for birthdays but this time we are going for a greek style party.. Cheers for the upload looks very tastey!!

Chris Sk пишет: if you remove the head off it wont stay in the spit stady.. the head of the lamb is quite nice too eat

demetri kavoukas пишет: KALO PASKA


jrydahhable пишет: After waiting 7 hrs must taste really good

Neil Reed пишет: I think you should have put more coals on the fire to start with, I would have put one layer of coals on the base plate & another on top of those it would have been cooked within 4:30 to 5:00 hours ...job done good video though save me some ...

John Agres пишет: I'm glad you liked this video. Be sure to watch my latest 2 part video from this year.
You'll Need:

To serve 6-8 persons, you need a lamb that weights about 5 kg!

Procedures : On Easter Sunday Morning, the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside. Then the souvla, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommanded to tie with wire the spine of the lamb on the spit.
Two iron poles with forked ends are inserted in the earth by the fire. At the beggining of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.
The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.
A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones. Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which gives those parts the extra heat they require, while the thin body is cooking at a slower speed.
Serve with a lot of fresh season salad, taramosalata, melitzanosalata and Scarlet Easter Eggs.

For those who can't roast a lamb on the spit, there's also a recipe for Roast Lamb in the Oven