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Title: Easter Lamb
Categories: Barbecue, Lamb, Greek
Yield: 1 servings

Lamb or kid; 20-25 pounds
Melted butter
Olive oil
Salt and pepper to taste

Recipe by: Norm Corley

Easter in Greece is the biggest holiday of the year and damned near
EVERYONE roasts a lamb or kid (goat that is, although I've been

Every family has it's idea of the best way to cook the Easter meal but
in general the animal is spitted and cooked over an open charcoal bed
for about 6 hours. Constant turning of the 'souvla', Greek word for
spit, is required so if the family is traditional and doesn't use an
electric motor a lot of friends come in handy. I've found that the best
way to obtain help in turning the lamb is to have LOTS of beer and Greek
wine on hand. The 'souvla' is about 8-9 feet long with a handle for
turning on one end. It's placed on a pair of spikes driven into the
ground about 7 feet apart. The spikes have several different 'U's welded
to them for raising and lowering the spit.

If you try this recipe, start a charcoal bed about 6'x2' before
preparing the lamb or kid and have a separate charcoal fire going to add
to the bed later on. By the time you get the animal prepared the fire
should be just about right. You'll probably need 20 pounds, or more, of
charcoal to complete the cooking. Have more than you need on hand.

Wipe lamb inside and out with a damp cloth. Rub cavity and outside of
lamb with lemon juice, salt and pepper. Cut a small opening in the
shoulder and hip joints and pour a small amount of salt & pepper into
them. Run the spit through the anus and out of the top of the skull. A
hammer may be needed for this. Use baling wire to secure the spine to
the spit in two or three places. Sew up the cavity with string. Push
foreshanks back towards body and tie in position. Wire the back legs to
the spit. This will prevent it from splaying out. Rub outside again
with lemon juice,

salt and pepper and place on a rack in a large catering-size baking
dish. Combine melted butter with olive oil and mop the lamb or kid.
Baste whenever

it feels right during cooking.

Place the spit over the fire with the lamb or kid approximately 18" over
the fire. Adjust the height according to the heat of the fire during
cooking. Turn the spit constantly for 6-8 hours, lubricating the person
turning liberally with wine or beer, then enjoy your Greek Easter Feast.

The innards aren't wasted. They're used to make a dish called
'Kokoretsi' also cooked over a charcoal bed on a small souvla, but
that's another story and this is too long already. Have a Happy Easter!

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