MSGID: 1:18/200.0 604ea746
-=> Dave Drum wrote to Sean Dennis <=-

 DD> Thanx for the offer. If I get too wrapped around the axles I may reach
 DD> out for help.

Sure thing.  The compiler's warm. :D

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easter Lamb
 Categories: Barbecue, Lamb, Greek
      Yield: 1 Servings
 
           Lamb or kid; 20-25 pounds
           Melted butter
           Olive oil
           Lemons
           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
  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
 
MMMMM
 
-- Sean
 
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