Enjoy a lamb spit thisValentine’s
WHILE most people will be enjoying intimate moments with their loved ones over dinner and romantic getaways on Valentine’s Day, why not have some fun with the whole family and friends over a lamb spit.
Ingredients
One whole lamb; One litre freshly squeezed lemon juice (do not discard the squeezed lemon wedges);
One litre sunflower oil for initial marinade;
Two to three litres sunflower oil to add to basting whilst cooking;
One cup extra virgin cold pressed Koroneiko olive oil; Three cups Greek dried oregano; Two teaspoons of salt per kg of lamb;
One teaspoon ground black pepper.
Method
Rub the lamb with the squeezedout lemon wedges (this will clean the lamb of any blood clots and infuse the meat with citrus flavour).
Make a marinade by combining the lemon juice, oils, oregano, salt and pepper.
Wire the lamb to the spit firmly so as to ensure that the stomach cavity is facing upwards. To help the lamb stay in position, start wiring up the lamb from the back legs.
Put two or three pieces of wire between the ribs, the vertebrae and the spit. Tie the neck and front legs to the spit.
Massage the outside of the lamb with marinade, putting salt from the bottom of the marinade into the fatty parts, and then pour half the remaining marinade into the belly cavity, making sure all the lemon juice at the bottom of the marinade is used.
Sew up the belly cavity and secure the spit so as to leave the belly facing up (use blanket stitch with crochet cotton and needle).
Cover with silver foil and leave to marinate overnight at ambient room temperature. Retain the remaining marinade, making sure a minimum of lemon is left in it to baste the lamb while cooking. Add additional sunflower oil to the remnants of the initial marinade for the basting.
Ensure that two fires are made, at each end of the lamb (fore and back legs). The middle or flank does not need much cooking, and heat from the two fires is sufficient. Avoid flames coming into direct contact with the lamb as this tends to burn the meat.
Seal the lamb initially on a very hot heat. Brush the marinade on to the lamb while cooking to keep it moist. Ensure that the lamb is constantly turning.
Depending on the size of lamb and your spit mechanism or firebox set-up, cooking should take four to five hours.
Test for readiness by inserting a carving fork into a hind leg, and pressing against the leg with the back of a carving knife. Lack of blood means that it is ready.
Carve it slowly while on the spit and enjoy it with some lekker side dishes and salads. ◆ Send your recipes to: robynchaibva@gmail.com