Sunday, 18 January 2015

Lamb chunks on the spit


1 whole Lamb 15kg or under cut in to large chunks 
1 cup of dried oregano
1/2 cup of garlic salt powder
6 lemons, sliced in half
1 cup of greek yogurt 
1/2 cup of olive oil
salt and Pepper 
1 Spit 
Heat beads


Prepare the spit and heat the beads for 20 minutes.
 In a bowl add the the juice of the lemons yogurt oregano and olive oil  salt pepper and garlic salt. Marinade will be a bit runny. Then place all the lamb pieces until all coated. Place some garlic salt dried oregano and pepper in a small plate and keep handy to have it after meat is cooked!  Feed the lamb along the spit spike, holding it in place with holding hooks or spikes at each end, these hold the lamb in place ensuring that it turns properly. Place the rod back over the heat beads and secure into place. Start the turning mechanism. Baste the lamb including the with extra lemon juice and olive oil, every half hour.