INGREDIENTS

INSTRUCTIONS

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 tempted).
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!
Posted to bbq-digest by ncorley@otenet.gr (Norm Corley) on Sep 30, 1999

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