1 lamb 8-9 kilos (18-19
lbs)
olive oil and butter
juice from 2-3 lemons
Salt and Pepper
Take out the guts from the
lamb. Wash the lamb and add salt and pepper inside it. Put it carefully in
the spit. Tie the lamb with a string on the spit. Also tie its legs. Close
also its belly using a needle and string. Put butter, lemon, salt and pepper
and if you like oregano.
Fire the charcoal and let the
fire go down. Put the lamb over the fire and start turn it quickly in the
beginning and slower as the time goes.
You must have a plate with
oil and lemon and put it often on the lamb with a brush, until the lamb is
done (it takes 3-5 hours).
