Don't know how to skewer the lamb or goat you got for Easter Sunday? Do not worry because our website offers tips on how to cook spit properly…
Ingredients:
- Lamb: 1 wrapped in its bowl (size depending on the individuals)
- Salt, pepper: as much as you like
Additional materials:
- Wire, twine: as needed for tying and sewing
Instructions:
1. You pass the spit on the lamb starting from the rectal area, through the abdomen and the thoracic cavity, the neck and finally the head, where the skull bone must be pierced. With the wire the lamb must be fixed in two places on its spine and in another one on the neck, on the spit. The hind legs are passed behind the spit and fastened with wire.
2. Season the inside of the abdomen and chest well and sew the abdomen with cotton twine. Season lightly and externally (it is not afraid to dry, because of the bowl, which you make sure to fasten well).
3. Once the embers are ready, the lamb is first raised and the spit must turn quickly. Once the fat has started to melt and lubricate the lamb, then the spit can go closer and turn more slowly.
4. The time it takes to cook varies depending on the size of the lamb and the strength of the fire. In general, a 6 kg lamb needs about 2 to 2,5 hours to cook. After it is cooked, remove the spit from the heat, leave it for a while (15 - 20 minutes), slice it and serve it on plates.
And for the most fanatical, instructions for traditional kokoretsi:
Ingredients for kokoretsi:
- The liver (remove the spleen and kidneys)
- Sweets from lamb
- 2 kilos of intestines
- 1 lamb roof
- Oregano
- Salt
- Pepper
- Chopped garlic
Instructions:
The most important point in the first stage is the very good washing of the liver and intestines (the intestines must be "turned") that we will use for the cockerel.
Cut the liver that we will use for the kokoretsi into medium-sized pieces.
Mix the chopped garlic, pepper and oregano with the entrails. It would be good at this stage not to add salt to avoid "slips" and if we leave it for the time we pass the entrails on the spit.
We pass the pieces that we have cut one by one on the spit alternately (liver - heart - spleen - sweet etc).
Once the procedure is completed, carefully and tightly wrap the liver with the intestines.
Bake the kokoretsi on a spit, taking care not to dry it.
Good baking, good fun and HAPPY EASTER!