Whole Lamb on the spit

Ingredients

1 whole Lamb 15kg or under 

1 cup of dried oregano

6 lemons, sliced in half

1/2 cup of olive oil

salt and Pepper 

1 large Spit 

Heat beads

Method

Prepare the spit and heat the beads for 20 minutes. Rub the lamb well with the salt and pepper and lemon and making sure that the inside of the lamb is also well spiced cut some lemons in slices and place in its tummy before you close it up with some fine wire or strong cooking string set aside in a bowl. 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 inner lamb including the stomach with lemon juice and olive oil, every half hour.

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