- 1 lamb, 15 to 20 lbs
- Olive oil
- 2 to 3 lemons
This is the Traditional Easter Sunday favorite for all Greeks. You will find whole lambs roasting side by side over sizzling charcoals in all the villages in Greece. Enjoy this classic Greek lamb recipe!
Remove the lambs’ entrails including the larynx and large intestine, leaving the kidneys in place. Wash the lamb well and season the body cavity with salt and pepper. Skewer it carefully, from back to front. Fasten the backbone, neck and legs to the skewer with wire. Sew the belly shut. Rub the lamb all over with lemon juice, salt and pepper. Place it over the coals, which have been allowed to burn down. Turn the spit fast in the beginning and more slowly as the lamb cooks, until the skin is nicely browned and is done inside. As the lamb roasts, baste it with a mixture of melted butter and lemon juice.